Crisp-Cracker bread has been a regular fare in Scandinavian countries for several hundred years. Back then it was baked on hot stones or hung above the stove to be dried. Traditionally, it was a round flat loaf with hole in the centre to hang it from poles in order to facilitate storage.
From the VIKING ERA
It is said that this kind of Crispbread was a favorite/staple of the Vikings as they could store it for long time when they ventured out on long voyages. Vikings were the seafaring people from Scandinavia who raided, pirated, conquered and settled throughout Europe, around 10th century AD. The Viking movies and series are very popular and so are their customs and ways. But most attractive are their ships, which took them places and helped them brave many a storms. I saw one in an OSLO museum and can’t forget the beauty!
An Energy Bomb
Earlier a routine staple bread made of rye flour salt and water, this ‘Crispbread’ has taken a healthy turn, is slimmer and is now made with mixed seeds, gluten free flour and olive oil. It has several variants such as slightly sweet or salty or with herbs or with crushed nuts. Made of coarse grains and seeds, they are great for those who cannot bear gluten, milk, eggs and fat and those who want to avoid carbohydrates. It is low on carbs and fat and has loads of good fibre which is great for digestive health.
- 100 gms- quick cooking oats
- 100 gms- almond meal
- 100 gms mixed seeds (sesame seeds, sunflower seeds, pumpkin seeds, flaxseeds, chia seeds, melon seeds)
- 2 tbsp psyllium husk powder
- 1/2 tsp salt
- 1 tbsp honey
- 1 tbsp oil (olive or coconut)
- About 1 cup of warm water
- 50 gms- wheat flakes or wheat muesli (optional)
- Cut or roughly crush the seeds and then combine all the dry ingredients in a bowl.
- Mix honey and warm water.
- Add honey and warm water mix gradually to the flour/seeds mixture and mix gently with a spatula or using hands. (It should be a thick batter, not pouring consistency)
- Oats and seeds absorb water so wait for 15 minutes and check again. If needed, add some more water to get the right consistency.
- Now put this mixture into a baking tray lined with butter paper or duly greased.
- Using a spatula spread it evenly, about ¼ inch thickness, so that it bakes evenly.
- Preheat the oven to 175 degrees celsius.
- Bake initially for 10 minutes and then make rectangular or square shape marks with a knife. Bake again for about 30 minutes, till crisp and golden brown.
- Let it cool before storing. It will be good for several days.
- You can bake a vegan and wheat free version too.
- To roll properly, put the dough onto a piece of baking paper. Add another piece of baking paper on top. Then flatten the dough with a rolling pin for even rolling.
- We can use some wheat flour/ coarse grain flour like ragi,kuttu,amaranth etc/ rye flour/ spelt flour/ all purpose flour, as per taste.
- It can also be made with yeast and sourdough.
- We can also use whey or kefir or buttermilk to knead instead of water.
Top of the Chart
On top of the ‘must try’ chart of healthy breads, this recipe is forgiving and flexible. You need not have all the ingredients to set ‘sailing’ but can bake with whatever is there in the kitchen cupboard- just some mixed seeds, coarse grain flour will do the trick.
Friends, do bake this versatile ‘crispbread’ from the Viking Age, which is salty, earthy and so very healthy and share your experience. Enjoy with cheese, eggs, jam, hummus, dips, salads or soup.
P.S. As they are good for weeks, we can pack them along when we are travelling (like our khakhras) and also pack them for the kids going out for studies or for work !