{"id":14525,"date":"2020-02-27T10:24:19","date_gmt":"2020-02-27T10:24:19","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2020\/02\/27\/knaeckebrot-mit-sesam-und-fruehlingszwiebeln-crispbreads-with-sesame-and-spring-onion\/"},"modified":"2025-10-29T10:45:19","modified_gmt":"2025-10-29T02:45:19","slug":"knaeckebrot-mit-sesam-und-fruehlingszwiebeln-crispbreads-with-sesame-and-spring-onion","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2020\/02\/27\/knaeckebrot-mit-sesam-und-fruehlingszwiebeln-crispbreads-with-sesame-and-spring-onion\/","title":{"rendered":"Knaeckebrot mit Sesam und Fruehlingszwiebeln – Crispbreads with Sesame and Spring-onion"},"content":{"rendered":"

Im Heft\u00a0Olive<\/a><\/em>\u00a0vom Oktober 2015 fand ich ein tolles Rezept fuer Knaeckebrot und sofort musste ich es nachbacken. Es ist ein ganz einfaches Rezept und das Resultat ist wirklich super. Ich habe 10 solcher Knaeckebrote aus dem Teig erhalten, diese habe ich grob zerbrochen und in einer Dose gut verschlossen. So kann man sie laenger lagern, aber wenn man mal anfaengt, diese Knaeckebrote zu essen, kann man kaum mehr aufhoeren. Mir schmecken sie super!<\/p>\n

Kn\u00e4ckebrot wird sehr kurz und sehr hei\u00df gebacken und dann getrocknet. Danach enth\u00e4lt es fast kein Wasser mehr (weniger als zehn Prozent), wodurch es knusprig wird und bei trockener Lagerung sehr lange haltbar ist. Besonders in fr\u00fcheren Zeiten, als die Konservierung von Lebensmitteln ein gro\u00dfes Problem darstellte, war dies von Bedeutung: Kn\u00e4ckebrot hat den Vorteil, dass es gut auf Vorrat gebacken werden kann. Kn\u00e4ckebrot hat meistens ein charakteristisches Muldenmuster und besteht haupts\u00e4chlich aus\u00a0Schrot\u00a0aus\u00a0Roggen\u00a0und feingemahlenem\u00a0Mehl\u00a0aus Roggen und\u00a0Weizen. (aus Wikipedia)<\/p>\n

************<\/p>\n

In the magazine from\u00a0Olive<\/a>\u00a0of October 2015 I found a very nice recipe for crispbreads and I knew I have to bake it! It’s a very easy recipe with a perfect result. I made 10 crispbreads out of this dough and I broke them up coarsely. Then I stored them in an airtight tin box. You can store them so easily and keep them for a while. But ones you start nibbling on them you cannot stop!\u00a0I wonder if my guests will lave them as much as I do!<\/em><\/p>\n

Crispbread has been baked in central\u00a0Sweden\u00a0since 500\u00a0AD.\u00a0Traditional crispbread was invented about 500 years ago.\u00a0Finland\u00a0and Sweden have long traditions in crispbread consumption and crispbread has been known in most households since the 1800s. Traditionally, crispbreads were baked just twice a year; following harvest and again in the spring when frozen river waters began to flow.\u00a0Traditional western Finnish crispbread was (and still is) made in the form of a round flat loaf with a hole in the middle to facilitate storage on long poles hanging near the ceiling. Sweden’s first industrial crispbread bakery, AU Bergmans enka, began its production in\u00a0Stockholm\u00a0in 1850.<\/em>
\n\"\"<\/p>\n

Fuer 10 Fladen:
\n1 TL Zucker
\n1 EL Sesamoel
\n275 ml warmes Wasser
\n1 TL grobes Meersalz
\n7 g Trockenhefe
\n250 g Roggenmehl
\n100 g Dinkelmehl
\n50 g weisses Brotmehl
\n1 EL grobes Meersalz
\n2 EL Sesam
\n4 Fruehlingszwiebeln, gehackt<\/p>\n

Das warme Wasser mit dem Zucker und Sesamoel mischen. Die drei Mehle zusammen mischen, das Salz sehr gut darin vermischen, erst dann die Trockenhefe zugeben und vermischen. Nun die Kuechenmaschine anmachen und das Wasser langsam zugeben, waehrend die Maschine knetet.\u00a0Sobald der Teig zusammen kommt, die Maschine stoppen und mit einem Tuch zugedeckt 2 Stunden gehen lassen. Der Teig wird nicht sehr viel aufgehen!
\nDen Teig aus der Schuessel nehmen und in 8-10 gleichgrosse Stuecke schneiden.\u00a0Die Stuecke ganz duenn auf wenig Mehl auswallen. Etwas Salz, Sesam und Fruehlingszwiebeln darueber streuen und mit dem Wallholz leicht einrollen. Mit einer Gabel oft einstechen (ich habe das weggelassen, aber dies ermoeglicht, dass das Brot schneller trocknet) und auf ein Backblech geben. Ich konnte 3 Knaeckebrote auf ein Blech legen.
\nIm vorgeheitzten Ofen bei 220 C Grad 10 Minuten backen, dann die Brote wenden und nochmals 5 Minuten backen.\u00a0Das Knaeckebrot kann in einer luftdicht verschlossenen Dose 2 Wochen gelagert werden.<\/p>\n

************<\/p>\n

And here is the recipe for Olive’s Crispbreads with Sesame and Spring-onion.<\/a><\/em><\/p>\n

For 10 Crispbreads:<\/em>
\n1 tsp Sugar<\/em>
\n1 tbsp Sesame Oil<\/em>
\n275 ml warm Water<\/em>
\n1 tsp coarse Sea-salt\u00a0<\/em>
\n7 g dried Yeast<\/em>
\n250 g Rye Flour<\/em>
\n100 g Spelt Flour<\/em>
\n50 g strong Bread Flour<\/em>
\n1 tbsp coarse Sea-salt\u00a0<\/em>
\n2 tbsp Sesame Seeds<\/em>
\n4 Spring-onion, chopped<\/em><\/p>\n

Mix the warm water, 1 tsp sugar and 1 tbsp sesame oil. Mix 1 tsp sea salt flakes, yeast and the flours in a mixing bowl, then tip in the liquid and stir to a sticky dough. Knead in the bowl for a minute \u2013 just until it\u2019s smooth \u2013 then cover with some clingfilm and leave for at least 2 hours at room temperature. The dough will rise a little, in a craggy way, but don\u2019t expect a big ball of puffy dough.<\/em><\/p>\n

Divide the dough roughly into 10 pieces. Roll out the pieces, as thinly as you can. Scatter over some sesame seeds, sliced spring onion, and 1\/2 tbsp sea salt flakes, and roll over once to push all the bits into the dough. Use a fork to stab holes all over the dough \u2013 don\u2019t skip this stage, it\u2019s important to help the bread dry out and crisp up. Heat the oven to 220 C. Bake the bread for 10 minutes, then, turn the bread over and bake for another 5 minutes, until crisp on both sides. Keep the cooled crispbreads in an airtight tin, snapping off smaller crackers to eat over 2 weeks.<\/em><\/p>\n

As you can see, I did not pinch them with the fork. But by doing this the bread dries better.\u00a0<\/em><\/p>\n

\"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\"<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Im Heft\u00a0Olive\u00a0vom Oktober 2015 fand ich ein tolles Rezept fuer Knaeckebrot und sofort musste ich es nachbacken. Es ist ein ganz einfaches…<\/p>\n","protected":false},"author":5,"featured_media":162296,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[76,135,136,235,226,99,293,168,23],"tags":[137,1494,104],"class_list":{"0":"post-14525","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-side-dish","8":"category-bread","9":"category-finger-food","10":"category-baked-goods","11":"category-crackers","12":"category-herbs","13":"category-copycat-baking","14":"category-sesame","15":"category-vegetarisch","16":"tag-brot","17":"tag-knaeckebrot","18":"tag-herbs","19":"post_format-post-format-gallery"},"yoast_head":"\nKnaeckebrot mit Sesam und Fruehlingszwiebeln - Crispbreads with Sesame and Spring-onion[:] - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2020\/02\/27\/knaeckebrot-mit-sesam-und-fruehlingszwiebeln-crispbreads-with-sesame-and-spring-onion\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Knaeckebrot mit Sesam und Fruehlingszwiebeln - Crispbreads with Sesame and Spring-onion\" \/>\n<meta property=\"og:description\" content=\"Im Heft\u00a0Olive\u00a0vom Oktober 2015 fand ich ein tolles Rezept fuer Knaeckebrot und sofort musste ich es nachbacken. 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