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Knäckebröd
Sweden
Knäckebröd has been baked in Sweden since the 15th century, stored on poles in rafters through winter.
Swedish crispbread — thin, seeded, intensely crunchy rye flatbread that keeps for months. The cornerstone of every Swedish breakfast.
Prep
15 mins
Cook
20 mins
Difficulty
Easy
Calories
365 kcal
Serves
8
Calories are an estimate based on ingredients used
Ingredients
300grye flour
100gplain flour
1 tspsalt
7gdried yeast
250mlwarm water
2 tbspcaraway seeds
2 tbspsesame seeds
Method
1
Mix flours, salt and yeast. Add warm water. Rest 30 minutes.
2
Roll portions paper-thin. Scatter seeds and press in. Prick all over.
3
Bake at 200°C for 15-20 minutes until crispy and dry.
4
Cool on a rack. Store in an airtight tin.
Chef's Tip
Roll as thin as possible — thickness is the enemy of crunch.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.