rye crispbread recipe

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

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Swedish Rye Crispbread Knäckebröd

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