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.
It’s that time of year when many of us are eager to reset our diets from the indulgences of the holiday season. Since we #Breadbakers want to help you keep your New Year’s resolutions we’re offering our favorite “healthy” bread recipes for you to try. Obviously, the term “healthy” may mean different things to different people depending on their dietary needs and taste. To me, a healthy bread should have whole grain, be minimally sweet and low in fat. I really don’t know why, but when thinking about making a healthy bread I immediately thought about doing a version of Swedish Knäckebröd, or Crispbread. Since I’d never made it before I had to do a little research into the recipe.
So Many Knäckebröd, so little time:
I found MANY variations of Knäckebröd to sort through, both in my cookbooks and on-line. Some had a little fat and chemical leavening, some were essentially just flour and water and some were made from a yeast dough. Some were rolled thicker for a chewy bread texture and some were rolled paper thin for a cracker texture. Some were cut into precise shapes, some had hole in the middle for storage and some were free form. My head was spinning from all the possibilities, but I focused in on a few basics as a starting point. I found a couple of recipes that included milk or buttermilk along with a little fat. Since I can never pass up a recipe with buttermilk, that’s where I started.
My Version of Oatmeal Crispbread:
My first version of Oatmeal Crispbread included vegetable oil, honey, oatmeal, all purpose flour and buttermilk. It was not bad, but I wanted a lighter texture and a crispier bite. For the second go-round I changed the oil to butter since a baked good made with butter is less soft than one made with oil. I “creamed” the butter and sugar to incorporate air into the dough for a lighter cracker. Granulated sugar will yield a crisper cracker than honey. But I wanted the honey flavor so I used a little of each. I replaced half the all purpose flour with stone-ground whole wheat flour for a better flavor and higher fiber count. For a good-looking finish I added some chopped oats on top.
Click through the slider to see the process for mixing, rolling and baking Oatmeal Crispbread:
I’m loving the texture and flavor of these Oatmeal Crispbreads. The dough is very easy to work with and if you store them in an air tight container they should keep for a couple of weeks. We’ve had ours in the cookie jar for over a week and they still crispy and delicious.
Personally, I’ve never met a fresh baked bread I didn’t like, but I do try to keep my carb consumption to a minimum, especially Monday-Friday. I also know that a reasonable portion of whole grain carbs can be part of a healthy diet. I’ll be honest with you, I sometimes struggle with the “reasonable portion” concept, but I feel pretty good about having 1 or 2 of these Oatmeal Crispbreads for my lunch each afternoon. Topped with a boiled egg or a little tuna salad (with low fat mayo) these Oatmeal Crispbreads form the base of a very satisfying light meal or snack.
Oh, and through my recipe testing for Crispbreads I also worked on a Sourdough Rye Crispbread, which I baked in a wood-fired oven, FUN!!
- 6 tablespoons (3 oz, 90g) unsalted butter-room temp
- 1 tablespoon granulated sugar
- 1 tablespoon honey
- 1 cup (3.5 oz, 100 g) rolled oats, plus 1/4 cup oats roughly chopped for topping
- 3/4 cup (3 oz, 90 g) all purpose flour
- 3/4 cup (3 oz, 90 g) stone ground whole wheat flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup (175 ml) buttermilk
- Cream together the butter, sugar and honey until light and fluffy
- Whisk together dry ingredients.
- Alternate adding the dry ingredients with the buttermilk and mix just until combined
- The dough should be similar in texture to biscuit dough
- Preheat oven to 350°F.
- Divide dough into 2 portions
- Roll each piece to a rectangle about 1/4 inch thick, using enough flour to keep it from sticking to the surface
- Transfer to the dough to a 1/2 sheet parchment paper (about 16"x 12")
- Continue rolling until the dough is <1/8" thick and is the size of the paper (see note)
- Trim the edges to make a neat rectangle
- Sprinkle the 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.
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 less than an 1/8" thick.
Amount Per Serving: Calories: 35 Carbohydrates: 8g Protein: 1g
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Check out the Healthy Breads that our fellow #BreadBakers have baked this month:
- Amaranth Flatbread from Mayuri’s Jikoni
- Beet Rye Bread from What Smells So Good?
- Blueberry Almond Bread from Cindy’s Recipes and Writings
- Brain Booster Pancakes from A Day in the Life on the Farm
- Chocolate Banana Flax Almond Meal Muffins from Spill the Spices
- Eggless Whole Wheat Brioche Buns from Gayathri’s Cook Spot
- Grain-free Nutty Carrot Flatbread from A Baker’s House
- Healthier Applesauce Spice Bread from Hezzi-D’s Books and Cooks
- Healthy Whole Grain Bread from The Bread She Bakes
- Honey Almond Brioche from Kidsandchic
- Honey Oatmeal Bread from Food Lust People Love
- Multigrain Pesto Swirl Bread from Herbivore Cucina
- Oatmeal Crispbread (Oatmeal Knäckebröd) from Baking Sense
- Organic Honey Whole Grain Bread from Hostess At Heart
- Quick Whole Wheat Bread from Ambrosia
- Spiced Besani Paratha from Sneha’s Recipe
- Sprouted Wheat Bread from Palatable Pastime
- Sweet Potato Bread with Honey from The Wimpy Vegetarian
- Sweet Potato Millet Bread from The Schizo Chef
- Ten Grain No Knead Bread from Karen’s Kitchen Stories
- Whole Wheat Carrot Apple Walnut Quickbread from A Salad For All Seasons
- Whole Wheat White Bean Bread from Cooks Hideout
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