I have been making crisp breads (knækbrød) for a long time now, but I wanted to change the flavor profile by adding beer and rye. The beer gives the breads a bitter note, that really pairs well with blue cheese or a cold beer.
- 150 g all-purpose flour
- 50 dark rye flour
- ½ cup (1 dl) oil, (sunflower- or rapeseed)
- ¾ cup (2 dl) stout, I used Mikkeller chipotle porter
- 50 g oats
- 50 g pumpkin seeds
- 50 g flax seeds
- 50 g sunflower seeds
- 50 g sesame seeds
- 1 teaspoon baking powder
- 1,5 teaspoon salt + more for sprinkling
Mix all the ingredients in a stand mixer until combined.
Divide the dough in two. Roll the dough as thin as the pumpkin seeds allow, between to sheets of parchment paper.
Carefully remove the top parchment paper and cut the dough in desired sizes with a knife, or use a cookie cutter to make different shapes. Slide the parchment paper with the dough unto a baking sheet. Sprinkle salt, puppy seeds or other seeds. You can brush the breads with a little bit of water before sprinkling.
Bake the breads for 20 - 25 minutes at 400°F.
When the crisp breads are done, remove from oven and let cool completely on a rack and store in an airtight container.