Viking Crisp Bread / Viking Knekkebrød

Thor News

Tasty crackers, crisp bread, flatbread, wheat loaf and rye loaf baked over the fire or in the oven were served with homemade butter, cheese, honey and ham. It smells fantastic and tastes even better.

Here is a Vikings recipe for crisp bread which are easily altered if you prefer baking your bread in a modern oven. Still, why not try bread making over a fire in the garden or on the grill on the terrace.

0.5 jug lukewarm water
6 cups rye flour
6 cups wheat flour
 1 tablespoon salt
1 tablespoon ground cumin
3 cups rye flour for rolling out the dough

1 jug = approximately 2 pt. / 1 litre
1 cup = approximately 0,3 pt. / 1,5 dl

Mix all the ingredients and knead well. Divide the dough in 20 pieces and form into balls. Roll out each ball in plenty of rye flour until thin and round. Cut out a hole in the middle of each crisp bread and prick them with a fork. Or if you prefer, cut the dough into strips instead of rounds.

The fireplace must be warmed up well ahead. Before placing the crisp breads on the bottom of the fireplace, sweep it to remove ashes. Turn the crisp breads when slightly browned.

Put a stick through the hole and store the crisp breads hanging from the roof as seen on the picture or store the crisp bread in a closed bread box of birch bark or wood.