Do you believe in angels? I never did, until I met Barbro, my extra mother. I met her in 2010, a few months after my dad passed away. May be it was God’s way of balancing things in my life.
Back then, she met me in the capacity of my onsite trainer. Little did we know then that we would have such a strong connection that would last forever. I think it is her love that brings me to Stockholm every now and then. Since, I am in Stockholm right now, we get to meet as many times as we can. We chat a lot about different things including food. We exchange our ideas and try them. Like, she recently tried my Tomato Naan recipe and I got a Knäckebröd with seeds recipe from her.
Breads are one of the many things that I love about Sweden and I always wanted to try my hands at them. When I got this recipe from her last weekend, I was too excited to try it. And, it turned out as good as the one I tasted at her place.
If you visit Sweden, these breads are a must try. These are very healthy and quick to make. You can have them any time, be it breakfast, lunch, or brunch. Here is what needs to be done.
Ingredients for Knäckebröd:
- Maize flour or Indian Makki ka Aata – 2 dl (200 gms) (The actual recipe asked for corn flour though)
- Mixed seeds – 2.5 dl (250 gms) (I used a mix of pumpkin seeds, sun flower seeds, flax seeds, and sesame seeds)
- Oilive oil – 0.5 dl (50 ml)
- Boiling water – 2.5 dl (250 ml)
- Fling salt and chili flakes to sprinkle at the top
Method for Knäckebröd:
- Preheat the oven at 150 degrees.
- In a mixing bowl, add the dry ingredients.
- Add water and oil, and mix well with a spatula.
- Line the baking tray with a baking sheet.
- Pour in half of the thick batter, and put another baking sheet on the top.
- Now, using a rolling pin, evenly spread the batter into a thin layer.
- Remove the sheet from the top of the spread batter, and gently cut the spread into equal portions (approx 9). You will be essentially just marking the spread and it will make it easier to break into equal sized pieces once baked.
- Sprinkle some fling salt and chili flakes.
- Repeat for the remaining half of the batter on another baking tray.
- Bake for 45-60 minutes at 150 degrees. You may want to lower the temperature after 30-40 minutes to 125 degrees. This really varies with different ovens.
- Take the bread out of the oven, remove the baking sheet placed under the bread. It is not utmost necessary, but if you are not in a hurry, you can leave the bread overnight in the oven for drying up. Leave the oven door open a bit to let some air in.