Oatmeal Crispbreads (Oatmeal Knäckebröd)
Oatmeal Crispbread, or Oatmeal Knäckebröd, is crispy, crunchy and lightly honey-sweetened. Fiber-rich with rolled oats and whole wheat flour, this could be your new favorite bread for a healthy snack or light lunch.
large crackers
Ingredients
- 3 oz all purpose flour (¾ cup, see note)
- 3 ½ oz rolled oats (1 cup)
- 3 oz whole wheat flour (¾ cup)
- 1 teaspoon table salt
- ½ teaspoon baking soda
- 3 oz unsalted butter (room temp)
- ½ oz granulated sugar (1 tablespoon)
- ¾ oz honey (1 tablespoon)
- 6 oz buttermilk (¾ cup)
- roughly chopped oats for finishing
Instructions
- Preheat oven to 350 °F. Have two half sheet pans and two half sheets of parchment or silicone baking mats ready.
- In a large bowl, whisk together 3 oz all purpose flour, 3 ½ oz rolled oats, 3 oz whole wheat flour, 1 teaspoon table salt, and ½ teaspoon baking soda. In a separate bowl, cream together 3 oz unsalted butter, ½ oz granulated sugar and ¾ oz honey until light and fluffy.
- Alternate adding the dry ingredients and 6 oz buttermilk to batter. Mix just until combined. The dough should be similar in texture to biscuit dough.
- Divide dough into 2 portions. Roll each piece to a rectangle about ¼" thick, using enough flour to keep it from sticking to the surface.
- Transfer the dough to a ½ sheet parchment paper and continue rolling until the dough is ⅛" thick and is the size of the paper (see note). Trim the edges to make a neat rectangle.
- Sprinkle chopped oats over the surface and press them into the dough. Prick the dough all over with a fork. Score dough into 16 rectangles, or to your desired cracker size.
- Bake about 15-20 minutes until golden brown and crisp. Cool on a rack for 5 minutes before breaking along scores. It's easier to break the crackers when they're still slightly warm.
- Store in a sealed container.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
If you don't have a 16"x 12" sheet pan adjust the size of the rectangle to your pan size, but still roll to an 1/8" thick.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!