📝 About This Recipe
Rooted in the deep culinary traditions of Scandinavia, these crisp rye crackers are the ultimate expression of northern soul food. Crafted with earthy rye flour, nutty seeds, and a hint of honey, they offer a shattering crunch and a complex, sourdough-like depth of flavor. Whether enjoyed with a thick slab of butter or as part of an elegant smörgåsbord, these crackers are a rustic masterpiece that brings the warmth of a Swedish bakery into your kitchen.
🥗 Ingredients
The Flour Base
- 2 cups Dark Rye Flour (stone-ground for best texture)
- 1 cup All-Purpose Flour (plus extra for dusting)
- 1/2 cup Whole Wheat Flour
Flavor and Texture
- 1/4 cup Sunflower Seeds (raw and unsalted)
- 2 tablespoons Flaxseeds (whole)
- 1 teaspoon Caraway Seeds (lightly toasted and crushed)
- 1 teaspoon Sea Salt (fine grain)
- 1/2 teaspoon Fennel Seeds (optional, for aroma)
Liquids and Binding
- 1 1/4 cups Warm Water (around 100°F)
- 1 tablespoon Honey (or molasses for a darker flavor)
- 2 tablespoons Unsalted Butter (melted and cooled)
- 1 teaspoon Active Dry Yeast (to provide a light lift)
Topping
- 1 tablespoon Flaky Sea Salt (Maldon or similar)
- 1 tablespoon Sesame Seeds (for garnish)
👨🍳 Instructions
-
1
In a small bowl, whisk together the warm water, honey, and yeast. Let it sit for about 5-8 minutes until the mixture becomes frothy and activated.
-
2
In a large mixing bowl, combine the dark rye flour, all-purpose flour, whole wheat flour, sunflower seeds, flaxseeds, caraway seeds, fennel seeds, and fine sea salt. Whisk well to distribute the seeds evenly.
-
3
Make a well in the center of the dry ingredients and pour in the yeast mixture along with the melted butter.
-
4
Using a sturdy wooden spoon or your hands, mix until a shaggy dough forms. If the dough feels too sticky, add a tablespoon of rye flour at a time until it is manageable.
-
5
Turn the dough onto a lightly floured surface and knead for 3-4 minutes. You aren't looking for a bread-like stretch; you just want a cohesive, smooth ball.
-
6
Place the dough back in the bowl, cover with a damp cloth, and let it rest at room temperature for 30-45 minutes to allow the rye to hydrate.
-
7
Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper.
-
8
Divide the dough into 4 equal portions. Taking one portion at a time, roll it out on a floured surface as thinly as possible—ideally about 1/8th of an inch (2-3mm).
-
9
For an authentic look, use a 'nagg' (notched rolling pin) or simply prick the entire surface of the dough thoroughly with a fork to prevent large bubbles from forming.
-
10
Cut the dough into rectangles, triangles, or use a round cutter with a hole in the middle for traditional discs.
-
11
Transfer the pieces to the prepared baking sheets. Lightly spritz with a tiny bit of water and sprinkle with flaky sea salt and sesame seeds.
-
12
Bake for 12-15 minutes, rotating the pans halfway through. The crackers should be golden brown and firm to the touch at the edges.
-
13
Remove from the oven and transfer to a wire rack immediately. They will continue to crisp up as they cool.
-
14
Once completely cool, store in an airtight container to maintain that signature snap.
💡 Chef's Tips
The secret to the perfect snap is rolling the dough paper-thin; if it's too thick, it will be chewy rather than crisp. Rye flour lacks the gluten of wheat, so don't expect the dough to be elastic; it will feel more like damp clay. If your crackers feel soft after cooling, pop them back into a 300°F oven for 5 minutes to dry them out further. Experiment with spices: dried dill or crushed coriander seeds make wonderful additions to the dough. Avoid over-kneading, as this can make the crackers tough rather than brittle and light.
🍽️ Serving Suggestions
Serve with high-quality salted butter and slices of Västerbotten cheese or sharp cheddar. Top with smoked salmon, a dollop of crème fraîche, and fresh sprigs of dill for an elegant appetizer. Pair with a bowl of creamy potato and leek soup for a textural contrast. Enjoy as a snack alongside a chilled glass of Aquavit or a crisp Pilsner. Spread with mashed avocado and a squeeze of lemon for a modern Nordic breakfast.