Knackebrot German Crispy Bread Recipes

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KNACKEBROT (GERMAN CRISPY BREAD)



Knackebrot (German Crispy Bread) image

Knackebrot is a hard, cracker-like bread from Germany. Tastes GREAT with cream cheese and syrup or a slice of ham! After spending the summer in Germany, I came back missing this great treat, and decided to find out a way of making it myself. Here's a recipe I found on a German site:

Provided by Beckers99

Categories     Breads

Time 35m

Yield 20 serving(s)

Number Of Ingredients 6

2 1/2 cups whole grain wheat flour (300g)
3 -4 tablespoons sesame seeds (30g)
2 tablespoons butter (30g)
1 cup milk (250 mL)
1 teaspoon salt
1 tablespoon baking powder

Steps:

  • Mix and knead all ingredients throughly.
  • Spread and roll dough thinly on a greased cookie sheet (only about 1/8th of an inch thick).
  • Spread sesame seeds evenly on top of dough, and roll with rolling pin again to make sure seeds stick to the dough.
  • Cut into rectangles (about the size of graham crackers), and make holes evenly with a fork.
  • Bake for 20 minutes at 425 F (220 C).
  • When done, don't put bread in any closed container, or it will get soft!

Nutrition Facts : Calories 76.9, Fat 2.5, SaturatedFat 1.1, Cholesterol 4.8, Sodium 185.8, Carbohydrate 11.9, Fiber 2, Sugar 0.1, Protein 2.7

SWEDISH KNäCKEBRöD



Swedish Knäckebröd image

Awesome Swedish flatbread. Goes well with soups and cheeses. Comes out similar to Rye Crisp. You can try this with wheat flour instead of rye. I would not recommend plain white flour but any 'grain' flour tried might be interesting. World Tour 2005

Provided by Mamas Kitchen Hope

Categories     Breads

Time 25m

Yield 24 serving(s)

Number Of Ingredients 5

1 1/3 cups rye flour, whole wheat is fine
3/4 teaspoon sugar
1/4 teaspoon salt
4 tablespoons butter
1/3 cup milk, plus 1 T more if needed

Steps:

  • Combine flour, sugar and salt in mixing bowl or food processor and cut or pulse in butter.
  • Gradually add the milk with a spoon or pulse until you have a stiff dough.
  • On a lightly floured board roll out as thin as you can.
  • Cut dough into strips about 2"x3" and punch lots of small holes in each.
  • Bake at 300 on lightly greased pan until lightly browned- about 10 minutes.
  • Cool on wire rack then store at room temperature.
  • Will keep 5-7 days.

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