How To Bake Authentic Viking Age Knekkebrød (Crisp Bread)
Crisp bread was one of the most popular snacks of the Norsemen during the perilous and tumultuous Viking period. As a matter of fact, even before the start of this historical era crisp bread was baked in central present-day Sweden as early as c. 500 A.D.
Under different varieties (including wheat loaf, rye loaf, and flatbread) the crisp bread was a very much sought-after tasty delight baked either directly over the fire or in a stone oven in early medieval Scandinavia. It was served along with butter, ham, honey, or cheese.
In modern times, for baking knekkebrød you’ll be needing the following ingredients:
0.5 l of warmish watter
6 cups of rye flour
6 cups of wheat flour
1 Tbsp of salt
1 Tbsp of ground cumin
3 additional cups of rye flour (in order to roll out the dough)
Method of preparation:
- Make sure to mix well all the aforementioned ingredients and create a solid dough.
- Subsequently, split the dough into 20 different pieces and eventually form them into small balls.
- Roll out each formed small ball of dough in consistent rye flour until they will get round.
- Make a hole inside each small ball and then dot them with a fork (alternatively, you can as well divide the dough into thin strips).
- Before putting the dough into the fireplace, it must be already warmed up well.
- During the process of baking, turn the pieces of crisp bread when they are a bit browned.
Furthermore, if you’re interested in how to bake authentic Norse flatbread according you can equally check out this article.
Documentation sources and external links:
- Viking Crisp Bread on www.recipereminiscing.wordpress.com (in English)
Viking Crisp Bread / Viking Knekkebrød on www.thornews.com
Viking Knekkebrød on www.recipereminscing.wordpress.com (in Norwegian)
- Knekkebrød (Norwegian Crisp Bread) on www.northwildkitchen.com
- Crispbread on www.wikipedia.org (in English)