knackebrod

Swedish Rye Crispbread Knäckebröd is a healthy crispbread/cracker recipe from Sweden prepared with rye flour, wheat flour and the hint of caraway seeds as well as sesame seeds.

Swedish Rye Crispbread Knäckebröd

Rye flour

Wheat flour

tsp sugar

Salt

tsp Baking Powder

tsps Caraway seeds

tsps Sesame seeds

tbsps Oats

Semolina or cornmeal

tbsp Olive Oil

In a wide mixing bowl, add the dry ingredients - Rye flour, wheat flour, baking powder, sugar, and salt.

Add the Olive oil and mix well like below.

Now slowly add water, 1 tbsp at a time and mix the flour to form a dough, much similar to chapati dough.

If you are baking this on the pizza stone, sprinkle some semolina or cornmeal on the pizza stone.  Now place the pizza stone in the oven and preheat it to 450 deg F. If you are not using a pizza stone, just preheat the oven to 450 deg F. Make sure you grease a baking tray or place the parchment paper on the baking tray and set aside.

Pinch a small lemon sized ball from the dough and start rolling on a lightly flour dusted surface.

Now sprinkle some oats, caraway seeds, and sesame seeds and roll again.

Using a cookie cutter, carve out the middle part and set aside. Adjust the edges and set this round wafer aside too. Do the same with the remaining dough.

Carefully take it out from oven and place the rolled crisp bread like below. Make sure your counter top can handle the heat if not carefully put the rolled wafers directly on the pizza stone without removing it from the oven using tongs.

If using pizza stone

Place the rolled wafers on the baking tray.

Prickle the bread with fork before baking.

Bake them for 12 minutes flipping them once halfway through.

Once baked, let it cool completely before storing in an airtight container. This stays good for up to 10 days.

If using baking

A simple recipe for Swedish Crispbread (Knäckebröd) featuring dark rye flour and oats.  A delicious and nutritious accompaniment to snacks and meals at any time of day!

Easy Swedish Crispbread (Knäckebröd)

dark rye flour

all purpose flour

oats

salt

sugar

yeast

milk

unsalted butter butter

Large sea salt crystals

Whisk flours, oats, salt, sugar and yeast together in a large bowl.  Stir in milk and butter. Knead briefly in the bowl with your hands until the dough comes together (dough will be quite stiff and a bit sticky).  Cover and let rise at room temperature for 1 hour.

Preheat oven to 375 degrees.  Divide dough into 6 equal pieces and cover with plastic wrap. Working with one piece of dough at a time, roll into a thin round on a sheet of parchment paper using a traditional rolling pin.  

Roll with a kruskavel a few times or poke all over with a skewer or fork. Cut a 1 inch hole out of the center using a biscuit cutter.  Set the round cut out piece of dough next to the larger crispbread.  Brush both with butter and sprinkle with sea salt crystals.

Transfer parchment paper to a baking sheet. Bake until golden brown and crispy, about 12-15 minutes.  Transfer to a wire rack to cool. Repeat with remaining pieces of dough.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1612828746/q45nsfofqo0ltqrgnvur.mp4

Thin, crisp and so easy to make from scratch, this traditional recipe for rye Swedish Crispbread (Knäckebröd) is sure to become a regular part of your baking rotation. These crispbreads are simple, delicious and full of good things like dark rye flour and old-fashioned rolled oats...a serious step up from store bought rye crackers!

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Swedish Rye Crispbread Knäckebröd

Easy Swedish Crispbread (Knäckebröd...

Top 2 knackebrod recipes from across the web

The most viewed knackebrod recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Swedish Rye Crispbread Knäckebröd

Easy Swedish Crispbread (Knäckebröd...

The most viewed knackebrod recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine