📝 About This Recipe
Originating from the northern reaches of Europe and beloved across Germany, Knäckebrot is a triumph of texture and wholesome flavor. This artisanal version combines hearty whole-grain rye with a mosaic of toasted seeds, creating a shatteringly crisp bread that is both nutritious and deeply satisfying. Perfect as a canvas for creamy cheeses or enjoyed on its own, it captures the rustic essence of traditional German baking in every crunchy bite.
🥗 Ingredients
The Flour Base
- 250 grams Whole Grain Rye Flour (Roggenvollkornmehl) (provides the signature earthy flavor)
- 100 grams All-Purpose Wheat Flour (helps with structure)
- 1 teaspoon Fine Sea Salt
The Seed & Nut Blend
- 1/2 cup Sunflower Seeds (raw)
- 1/2 cup Pumpkin Seeds (Pepitas) (roughly chopped)
- 1/4 cup Flaxseeds (Linseeds) (whole)
- 1/4 cup Sesame Seeds (unhulled preferred)
- 1/4 cup Oat Bran or Rolled Oats (adds a pleasant chew)
Liquids & Aromatics
- 400 ml Warm Water (approximately 100°F/38°C)
- 3 tablespoons Vegetable Oil or Melted Butter (neutral oil like rapeseed works best)
- 1 teaspoon Honey or Malt Extract (to balance the rye bitterness)
- 1/2 teaspoon Caraway Seeds (optional, for traditional German aroma)
Topping
- 1 pinch Flaky Sea Salt (Maldon) (for finishing)
- 1 teaspoon Black Sesame Seeds (for visual contrast)
👨🍳 Instructions
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1
Preheat your oven to 170°C (340°F). Line two large baking sheets with high-quality parchment paper to ensure the crackers don't stick.
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2
In a large mixing bowl, whisk together the rye flour, all-purpose flour, sea salt, sunflower seeds, pumpkin seeds, flaxseeds, sesame seeds, and oat bran until evenly distributed.
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3
In a separate jug, combine the warm water, oil, and honey. Stir until the honey is completely dissolved.
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4
Make a well in the center of the dry ingredients and pour in the liquid mixture. Use a sturdy wooden spoon or spatula to mix until a wet, slightly sticky dough forms. It should be much wetter than bread dough—almost like a thick porridge.
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5
Allow the mixture to rest for 10 minutes. This allows the seeds and rye flour to hydrate, which makes the dough easier to spread.
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6
Divide the dough equally between the two prepared baking sheets. Using an offset spatula or the back of a wet spoon, spread the dough as thinly and evenly as possible across the entire surface of the parchment.
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7
Place another sheet of parchment paper on top of the dough and use a rolling pin to flatten it further until it is about 2-3mm thick. Peel off the top layer of parchment.
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8
Sprinkle the surface with the flaky sea salt and black sesame seeds, pressing them lightly into the dough with your palms.
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9
Bake in the center of the oven for 15 minutes. This 'pre-bake' sets the dough enough so you can score it.
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10
Remove the trays from the oven. Using a pizza cutter or a sharp knife, score the dough into rectangles or triangles of your desired size. Do not move the pieces yet.
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11
Return the trays to the oven and bake for another 30-40 minutes. If you are baking both trays at once, swap their positions halfway through for even browning.
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12
Check for doneness: the Knäckebrot should be firm to the touch and golden brown. If the center feels slightly soft, bake for another 5 minutes.
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13
Turn off the oven, crack the door open slightly, and let the crackers sit inside for 10 minutes. This 'drying out' phase ensures maximum crispness.
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14
Transfer to a wire rack to cool completely. Once cool, snap the crackers along the scored lines.
💡 Chef's Tips
For the crispest results, ensure the dough is spread ultra-thin; any thick spots will remain chewy rather than crunchy. If you prefer a gluten-free version, replace the flours with a mix of buckwheat flour and almond meal. Avoid over-baking as rye flour can become bitter if it turns too dark. Store in an airtight container or a tin box once completely cool; they will stay fresh and crunchy for up to 3 weeks. If the crackers lose their crunch due to humidity, pop them back in a 150°C oven for 5 minutes to refresh.
🍽️ Serving Suggestions
Serve with a thick layer of salted German butter and fresh chives for a classic 'Abendbrot'. Pair with smoked salmon, cream cheese, and a sprig of fresh dill. Accompany a cheese board featuring sharp Bergkäse (mountain cheese) or creamy Brie. Top with smashed avocado and a squeeze of lemon for a modern breakfast twist. Enjoy alongside a cold German Pilsner or a glass of dry Riesling.