It had been over a year since I had last made these. A whole year since I had gone all nordic with my reading and eating.
How had a whole year gone by and I hadn’t made them again? Having a baby might have been something to do with it. I got distracted, other things got priorities and slowly time ticked on by.
With my recent jumping in to spelt however, it was time to revisit knekkebrod.
These are ridiculously adaptable and now being made continuously again.
* I’m not sure how authentic my version is, but they work for me.
1 cup wholemeal spelt flour
1 cup whole oats
1 cup LSA/sesame seeds/pepitas
small palmful of caraway seeds
1 cup water
Mix it all together and flatten out with wet hands, on a lined baking tray. Divide it partially to the size you want them to be- easy to snap after baking then.
Baked at 160-170C until crisp.
I’ve also been playing with Cardamom Buns.
A lovely friend married to a Norwegian fella, gave me a recipe for them the same week that Joanna posted about them. I fiddled with the recipe to tweak it a bit to suit me. With the buns baking, I went and looked up cardamom buns in google… 385,000 possibilities! Probably should have done that before I started baking the buns of goodness, as I was a little underwhelmed with how very average mine looked compared to how they could look.
An hour before they were popped in the oven, I had looked at my proving dough all ready to divide and make pretty. I looked, got completely over whelmed with my lack of time, (laziness) and decided a divided slab would be fine. Sure it was fine, but next baking session I think I will try and make them look a little better and allow more time, (less laziness.)
I had also spotted spelt cardamom buns with marzipan thanks to my good friend google. Oh, oh my! Who knew it could be so good?! Spelt…and cardamom…AND marzipan. Clearly I need in on that action. So no recipe for these buns today, but promises of a bun return.
Or perhaps, a nordic return, (again.)