Knäckebröd
Knäckebröd: thin, crisp Swedish rye crispbread with seeds
Knäckebröd is the crispbread that Swedes have baked since the Vikings: rye flour and seeds rolled thin, pricked all over and baked until bone-dry, so it keeps for weeks; once it was baked with a hole in the middle and hung on poles under the kitchen ceiling. Today it is eaten at breakfast with butter, cheese and cucumber in every Swedish home. A common mistake is rolling unevenly, which leaves soft patches that go stale. Chef's tip: roll the dough directly on baking paper with a knobbled rolling pin or prick it heavily with a fork, then bake twice, the second time low, until completely dry.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 12
Ingredients
For the crispbread
- 9 oz rye flour
- 3 ½ oz plain flour
- 1 tsp salt
- 1 cup warm water
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Method
0/5 doneStep 1: Mix 9 oz rye flour, 3 ½ oz plain flour, 2 ⅛ oz mixed seeds: sunflower, sesame, linseed, ⅛ oz fast-action dried yeast and 1 tsp salt. Add 1 cup warm water and knead into a firm dough. Cover and rest for 30 minutes.
Step 2: Heat the oven to 425°F (fan 400°F). Divide into 4 and roll each piece directly on baking paper as thin as possible, about 2 mm. Common mistake: uneven rolling; soft patches.
Step 3: Prick all over with a fork and score into rectangles.
Step 4: Bake one sheet at a time for 10–12 minutes, until crisp and browning at the edges.
24 minStep 5: Turn the oven to 200°F and return all the sheets for 15–20 minutes to dry completely. Cool and break along the scores. Keeps for weeks in a tin.
20 min
Nutrition per serving
- Calories
- 140 kcal
- Protein
- 5 g
- Carbs
- 20 g
- Fat
- 4 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does knäckebröd take?
- About 60 minutes in total: 30 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of fast-action dried yeast?
- Fresh yeast, three times the weight.
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