Knækbrød – Crispbread

We always had Knækbrød or crispbread in the kitchen cabinet. It is a hard bread that does not go bad or stale as quickly as standard bread.  So if you run out of fresh bread, it is nice knowing that the crisp bread is in the kitchen cabinet. Knækbrød is a great alternative to have for either breakfast, lunch snack or dinner. 
This crispbread recipe is a treat for me to make.  It is very easy to make. I love tasting all sorts of seeds every time I take a bite. Plus, I can customize the crisp bread with all sorts of seeds if I want to.
  • 1/2 cup sunflower kernels
  • 1/2 cup pumpkin seeds
  • 1/2 cup sesame seeds
  • 1/2 cup hemp seeds
  • 1/2 cup flax seeds
  • 1/2 cup oatmeal
  • 9 oz ryeflour
  • 3/4 cup water
  • 1/2 cup olive oil
  • 2 tsp salt
  • 1 tsp baking powder
See our video to see how Karen Grete make Knækbrød
  1. Mix all the seeds, add rye flour mixed with salt and baking powder. 
  2. Add water and oil and mix for 2-3 min. 
  3. Finish mixing by hand on a floured surface and divide it into 2 portions. 
  4. Roll it out between parchment paper.  
  5. Place it on a buttered and floured baking sheet and cut it with a knife to aprox. 1.5″ x 3″ (4cm  x 7.5cm)
  6. Bake it at 400F for approx. 15 min.
We suggest to butter the crisp bread.  However there are all sorts of toppings to add such as preserves, honey, cheese and cold cuts.

Nordic Nut Bread Recipe – Paleo Bread Recipe ( Stone Age Bread Recipe or in Danish Stenalder Brød )

In Denmark, we eat a lot of Rye bread.  I had it everyday growing up in Stege for either breakfast, lunch, or dinner.  Just like Rye bread the Nordic Nut Bread (sometimes called Stone Age Bread or Paleo Bread ) is very filling compared to white bread. If you like rye bread then you will enjoy this Nordic Nut Bread for sure.  Plus it healthy!

Making Nordic Nut Bread is very easy to make. What is interesting about the Nordic Nut Bread is that it does not include any flour or yeast.   So you won’t have to wait for the dough to rise. If you have extra seeds to set aside for baking then you can prepare some of the ingredients in advance. The preparation time is about 15 minutes. 

 ♥ Ingredients ♥
  • 3 1/2 oz (100 g) walnuts, chopped
  • 3 1/2 oz (100 g) almonds, chopped
  • 3 1/2 oz (100 g) flax seeds
  • 3 1/2 oz (100 g) poppy seeds
  • 3 1/2 oz (100 g) sunflower seeds
  • 3 1/2 oz (100 g) sesame seeds
  • 3 1/2 oz (100 g) pumpkin seeds
  • 1 1/2 tsp salt
  • 1/4 (1 dl) cup extra virgin olive oil
  • 5 eggs

  1. Chop the bigger nuts (almonds and walnuts) before you mix them with the rest of the nuts.
  2. Mix the nuts and seeds with salt, oil and 5 eggs.
  3. Line baking form with baking paper. Spray the form with oil or butter it.
  4. Place the dough into the baking form.
  5. Bake it at 350F for approx. 1 hour.
  6. Let it cool before you slice it.

Serve plain or with butter, cheese or cream cheese.

The only thing is nuts can be expensive and there are a lot of nuts to gather to make this bread! Because this bread includes a variety of seeds, you can get creative and try various other seeds that are not listed below. This is great if you are allergic to certain seeds.  We were thinking peanuts or pine nuts might be fun to substitute in the future. Enjoy!

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How to make St Lucia Buns ❆ A Swedish Saint Lucia Saffron Bun Recipe ❅ Lussekatter

St Lucia Day is the “beginning” of Christmas (Jul) in Sweden.  St Lucia celebrations includes the Swedish saffron scented buns called Lussekater or Lussebullar.


  • 1 teaspoon of saffron
  • 1 teaspoon of vanilla
  • 1 1/3 cup of milk
  • 1/2 cup sugar
  • 1 teaspoon of salt
  • 1 pkg. of dry active yeast
  • 4 cups all-purpose flour
  • 3 eggs
  • 1 stick of butter
  • 1 cup of raisins
  • extra  raisins to decorate

We hope you enjoyed the St. Lucia recipe! Which is your favorite way to eat saffron buns….milk, coffee, tea or something else? Let us know in the comments!
Karen Grete and Heidi

Giraffe Bread Recipe

A fun bread to slice.  Most children love it. Perfect for a children Jungle themed party.  Easy to make with only one rise in an hour.

3 cups flour
1 cup milk at 110F
1 extra large egg
2 tbsp. olive oil
1/2 tsp salt
1/8 cup sugar
1 pkg. dry yeast
Combined the ingredients, then divide the dough and mix 2/3 of the dough with the coco powder and 2 tbsp milk. Cut white dough and cocoa dough into 4 pieces and roll them. Roll the white dough flat and combine it with the cocoa dough. Cut the four rolled pieces in 1/2 and place them in the buttered bread pan. After it has risen for approx. 1 hour, brush with melted butter and bake in the oven at 375F for approx. 1/2 hour.

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Flatbraud – How to Make Icelandic Rye Flatbread

Flatbread (flatkökur or flatbarud in Icelandic or pottbraud) is the oldest type of Icelandic bread. The tradition of baking flatbread in Iceland dates back to the settlement in 874 AD. Flatbread is especially popular in Iceland during the mid-winter festivals called Thorrablot during the month of Thorri, which are held in Iceland during January and February.  The Thorrablot begins with Husband’s Day and ends on Woman’s Day.

The Flatbred can be bought in every grocery store in Iceland, and it is most often served with butter, smoked lamb, smoked salmon or trout.

 See Karen Grete preparing the Icelandic Rye Flatbread
in our YouTube video
The ingredients for the flatbread are:

  • 1 1/2 cup rye flour
  • 1 cup whole wheat flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 1/8 cup boiling water


  1. Combine and mix together the following, rye flour, salt, baking powder, and gradually add the boiling water. 
  2. Knead the dough firmly to a smooth ball without cracks and does not stick to the counter. 
  3. Roll out the dough till approx. 2 mm thick. Place a plate on the dough and cut it out to round cakes.  
  4. In order to prevent air bubbles to form on the flatbread you pierce it with a fork.
  5. Heat a hotplate or frying pan (without any oil or butter) and bake each cake at a very high temperature until there are black spots on the side, which is facing down.  Then flip it and bake it on the other side, till it also has black spots.
  6. Quickly dip the flatbreads into lukewarm water.

  7. Stack them under a damp cloth to prevent them from drying out.

Enjoy the flatbread with your favorite topping.  We served the flatbread as appetizers with smoked salmon and capers.

Danish Cinnamon Bread – Kanelbroed

Baking Danish Cinnamon bread on a Sunday morning just makes the house smell good.  We always enjoy eating the delicious freshly baked cinnamon bread for breakfast or during the day.  Plus we spread on some butter and eat it with a cup of coffee.  Biting into a slice of baked bread is crunchy on the outside and soft and sweet in the middle, and then there is plenty of icing on top.  The bread usually does not last long on the weekend. But that is ok! I am happy to make it the following weekend!

See Karen Grete make this 
delicious cinnamon bread
  • 1 cup milk 
  • 4 tbsp butter
  • 1 pkg yeast
  • 1 egg
  • 1 tbsp sugar
  • 1 tsp salt
  • 2 – 2 1/2 cups flour
  • 1/2 tsp cardamom
  • 1 tsp cinnamon
  • 8 tbsp soft butter
  • 1 tbsp cinnamon
  • 1/3 cup sugar
  • 1/4 cup boiling water
  • 1 3/4 cup confectionary sugar
Kitchen Utensils
  • 1 loaf pan
  • Mixer
  • Knife
  • Rolling pin
  • Saucepan
Add some of the milk and the butter to melt in a pan on the stove. Remove it from the stove and add the cold milk till finger warm.  Then add the yeast and stir well to get it dissolved. 
Mix the flour with the spices, sugar and salt.  Add the remaining milk as well as the egg to the yeast mixture and add 2/3 of the flour mixture. Stir it into a uniform dough, and knead the dough by hand or in a mixer. Finally Knead it with the remaining flour on a floured surface. Let the dough rise in a warm place covered with a cloth for approx. 30 minutes.
Filling: Mix the sugar with cinnamon and stir in the soft butter.
Roll out the dough on a floured surface to approx. 1F long and 1/2F wide. Spread the cinnamon/butter mixture on the dough. Roll it up and seal the seam of the log gently with your fingers. Place the bread in a buttered/floured pan, cover it with a towel, and let it rise till double in size.
Slice the top of the bread and place it in the oven at 400F. Let it bake for approx. 25-30 minutes. 

Take the bread out of the oven and tap it on the bottom. If it sounds hollow, it is finished baking.

Leave the bread in the pan for approx. 5 min. and then let it cool down on a rack.   Let cool completely before slicing, or the bread will fall apart.

Stir the powdered sugar with a little water to a glaze and pour it over the bread.  

Finally slice the bread and spread it with butter.

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Danish Wholegrain Rye Bread- Fuldkornsrugbrød

In Denmark, we eat dark sourdough rye bread as open-faced sandwiches with cold cuts, cheeses and other toppings at least once a day.  I grew up eating rye bread with our sandwiches every day for lunch. 

There are different variations of sourdough rye bread.  The following wholegrain rye bread recipe is a sourdough rye bread.  This recipe is fast and easy to make.  To give the bread extra flavor I sprinkled sunflower. I like the added extra flavor of sunflower seeds.  However, the sunflower seeds are optional too.

Below is my recipe of the Danish Wholegrain Rye Bread.
 See Karen Grete prepare this delicious 
Danish Wholegrain Rye Bread on our YouTube video

Makes 1 bread

  • 2 cups  water
  • 1 cup wholewheat flour
  • 1 cup  rye flour
  • 1 cup chopped rye kernels
  • 1/2 cup sourdough
  • 1/2 cup sunflower seeds
  • 1/2 cup flax seeds
  • 1 pkg yeast
  • 1 tbsp dark molasses
  • 1 tsp salt


  1. Put the sunflower, flax seeds and rye kernels into a pot.  Add enough water to cover the mixture. Boil the mixture for approx. 5 min or until the grains are soft. 
  2. After the mixture has been cooking for 5 minutes, pour it into the mixing bowl, and let it cool down a little.  Add the rest of cold water into the mixture as it is cooling down.
  3. As soon as the mixture is finger warm add the salt, molasses, and 1 cup of the flour. Then mix the mixture.
  4. Next add 1/2 cup sourdough and 1 pkg of yeast into the bowl and mix it again.
  5. Finally add the last 1 cup of flour.  If it is too wet add a little more flour, so it can keep its shape. Mix the mixture for about 5 to 10 minutes.
  6. Spray the baking pan with oil and sprinkle with flour. 
  7. Pour in the dough and let it rise for 1-2 hours. 
  8. After the bread has risen slice the bread across. 
  9. Brush the bread with cold water and sprinkle it with sunflower seeds.  
  10. Bake the bread in the oven for approx. 1 hour 15 min at a degree of 375F.
  11. Take the bread out of the oven, remove it from the form and place it on a rack to cool down before you put it in a plastic bag or a bread box.

You might want to wait till the next day before you slice the bread.

As you can see in our YouTube video that I enjoyed the bread with just butter.  That is how good this recipe is!  Of course if you like to have a simple sandwich just with cold cuts or a delicious smørrebrød this bread is great for this too.  Be sure to check out our selection of smørrebrød to see the variety of possibilities.

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)

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