Norwegian Crisp Bread | Knekkebrød, is a wonderful hard bread loaded with whole grains and seeds. Great for snacking and for energy boost.

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Baking, Flatbread, Snack

Cuisine: European, Norwegian

Servings: 20 Pieces

Calories: 55kcal


  • Oven


  • 1/2 cup Rye flour
  • 3/4 cup Quick cooking Oats
  • 1/4 cup Wheat Bran
  • 1/4 cup Sesame seeds
  • 1/4 cup Sunflower seed
  • 1/4 cup Pumpkin seed
  • 2 tbsp Flax seeds
  • 1 tbsp Honey
  • 1/4 tsp Salt
  • 1 1/4 cup Water


  • Preheat the oven to 350 F. Layer a baking sheet completely with parchment.
  • In a bowl, combine all the ingredients in the list except the honey and the water.
  • In another bowl measure about a cup of water and warm it a bit. Add the honey to this water and mix to dissolve.
  • Add the water to the flour / seed mixture and mix gently. The mixture should be a slightly wet thick batter. Add a little more water if needed. I waited about 5 minutes after the first mix, so that the oats can absorb a bit of water. If needed, then add a little more water to bring it to the right consistency.
  • Pour this mixture on the prepared tray and spread it into a thin even layer using a spatula. Make sure that it is even as otherwise the cooking time will vary and the thinner part could get browned earlier.
  • Place the tray in the oven and let it bake for 10 minutes. Remove the tray from the oven and makes marks with a knife to slice them. This will help to break apart the crisp breads after the are completely baked.
  • Place the tray back in oven and let it bake for an additional 30 to 40 minutes or until it is crisp and golden brown.
  • Remove the Norwegian Crisp Bread | Knekkebrød from the oven and let it cool down on a rack. Break it apart and store it in an airtight container. It will remain good for weeks.


Expert tips and FAQ’s

  • The seeds can be mixed and matched depending on your liking and availability.
  • If vegan, skip the honey and use maple syrup.
  • Make sure the batter/ dough is not too wet. This will increase the baking time.
  • Spreading the batter evenly ensures that the crisp bread bakes and browns evenly. Otherwise it will become brown in the edges too quickly. 
  • This crisp bread stays good for weeks in room temperature.  This is a best snack to carry for hikes for a burst of energy. 


Calories: 55kcal | Carbohydrates: 6g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 31mg | Potassium: 63mg | Fiber: 2g | Sugar: 1g | Calcium: 25mg | Iron: 1mg