A few years ago, a friend introduced me to Dr Karg’s crispbread and I was totally hooked until I realised how expensive they were and I became less enamored. At nearly eight dollars a 200 gram packet, they felt like more of a luxurious treat than something you would eat every day. I searched on the internet for a recipe for a Dr Karg-style crispbread but didn’t come up with any satisfying recipe to replicate them at home, so I gave up and forgot about Dr Karg and his addictive crispbread.
Then, during the September school holidays, we spent a week in Forster on the northern NSW coast and, during a trip to the Nabiac farmers markets, I bought a packet of locally made Swedish seed crackers that were just like Dr Karg’s but in a bite-size cracker. When I got back home, I Googled the ingredient list with name “Swedish cracker” and hit the jackpot with a mother lode of recipes for this traditional Swedish seed cracker known as knackebrot. It seems like Dr Karg didn’t invent his seed cracker after all.
There are a lot of recipes for Swedish seed crackers, some of which use yeast (a hassle) and most of which require a rolling out of the dough (more hassle). This recipe from the New Zealand Women’s Weekly is brilliantly simple though: it uses no yeast and you mix together the ingredients into a porridge-like consistency, spread it over oiled trays and bake them in a low oven for 1–2 hours. The first time I made these crackers, it made enough mixture for two and half trays, more than my oven could accommodate, which made for a very extended baking time. I’ve cut down the original recipe to make a smaller mixture – this recipe makes two large trays (approximately 35 x 35 cm), which is as much as my moderately-sized oven can take. You can play around with the seed and flour combinations and this recipe could be easily adapted to a gluten-free version.
Eat your heart out Dr Karg: these homemade crackers are as addictive as the original Dr Karg crispbread. They make a brilliant summer-time breakfast or lunch served with some cottage cheese and tomato, or your favorite crispbread topping.
Swedish seed crackers
Adapted from New Zealand Women’s Weekly
- 180 grams wholemeal flour (I used spelt flour)
- 180 grams rolled oats
- 120 grams sunflower seeds
- 50 grams sesame seeds
- 50 grams linseed seeds
- 30 grams pumpkin seeds
- 550 mls water
- 1½ teaspoons salt
- 1 tablespoon olive oil
- Preheat oven to 130°C.
- Combine flour, oats, seeds and salt in large bowl.
- Add water and olive oil and mix until combined. The mixture should be the consistency of porridge. Add more water if it is not wet enough.
- Oil two large baking trays, pour mixture onto two large baking sheets (approx. 35 x 35 cm) and spread over the sheet as thinly as possible. (the thinner the better!)
- Bake in oven for 15 minutes, then cut into square crackers or large crispbread rectangles (I make my crackers Sao size – about 6 x 6 cm). Return to oven and bake 1–2 hours, until lightly golden and crisp. Cool on wire racks and store in airtight container for up to two weeks or more.