📝 About This Recipe
Rooted in centuries of Scandinavian tradition, Knäckebröd is the soul of the Swedish pantry, offering a deeply satisfying crunch and a complex, nutty flavor profile. This authentic recipe utilizes coarse rye flour and a hint of honey to create a rustic, wafer-thin bread that was historically baked to last through long Nordic winters. Whether topped with creamy butter or sharp Västerbottensost cheese, these golden-brown rounds bring a wholesome, artisanal touch to any table.
🥗 Ingredients
The Flour Base
- 3 cups Dark Rye Flour (finely ground or stone-ground)
- 1 cup All-Purpose Flour (plus extra for dusting and rolling)
- 1/2 cup Whole Wheat Flour (adds extra fiber and texture)
Liquids & Leavening
- 1 1/2 cups Warm Water (approx. 105°F or 40°C)
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 1 tablespoon Honey (or dark molasses for a deeper color)
- 3 tablespoons Unsalted Butter (melted and cooled slightly)
Seasoning & Toppings
- 1 1/2 teaspoons Sea Salt (fine grain for the dough)
- 1 teaspoon Fennel Seeds (lightly crushed)
- 1 teaspoon Anise Seeds (lightly crushed)
- 1/2 teaspoon Caraway Seeds (optional, for traditional flavor)
- 1 tablespoon Flaky Sea Salt (for sprinkling on top)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm water, honey, and yeast. Let it sit for about 5-10 minutes until the mixture becomes foamy and active.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the rye flour, all-purpose flour, whole wheat flour, fine sea salt, fennel, anise, and caraway seeds.
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3
Make a well in the center of the dry ingredients and pour in the yeast mixture along with the melted butter.
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4
Mix by hand or with a dough hook on low speed until a firm, slightly tacky dough forms. If the dough is too wet, add a tablespoon of rye flour at a time.
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5
Turn the dough onto a lightly floured surface and knead for 3-5 minutes. Rye dough doesn't need as much kneading as wheat dough; you just want it smooth and cohesive.
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6
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm spot for about 45-60 minutes, or until it has increased in size by about 50%.
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7
Preheat your oven to 400°F (200°C). If you have a baking stone, place it in the oven to heat up.
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8
Punch down the dough and divide it into 24-30 equal-sized small balls (roughly the size of a golf ball).
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9
On a well-floured surface, roll out each ball into a very thin circle, about 1/16th of an inch thick. The thinner they are, the crispier they will be.
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10
Use a 'nagg' (a spiked Swedish rolling pin) or a fork to prick holes all over the surface of the dough. This prevents the bread from puffing up like a pita.
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11
For a traditional look, use a small 1-inch circular cutter to remove a hole from the center of each round.
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12
Lightly brush the tops with a tiny bit of water and sprinkle with flaky sea salt. Gently press the salt into the dough with your palm.
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13
Transfer the rounds to a parchment-lined baking sheet and bake for 6-8 minutes per side, flipping once, until golden brown and firm to the touch.
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14
Transfer the baked crispbreads to a wire rack. They will continue to harden and become perfectly crisp as they cool.
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15
Store in an airtight container or a cool, dry bread box for up to several weeks.
💡 Chef's Tips
Rye flour is low in gluten and very sticky, so keep your work surface well-floured to prevent tearing. For the ultimate snap, ensure you roll the dough as thin as possible—almost translucent. If your crispbreads feel slightly soft after cooling, pop them back into a 300°F oven for 5 minutes to dry them out further. You can customize the spice blend by adding toasted sesame seeds or poppy seeds to the dough for extra texture. Avoid over-kneading, as rye can become gummy if handled too much once hydrated.
🍽️ Serving Suggestions
Serve with high-quality salted butter and slices of sharp cheddar or Swedish Västerbottensost. Top with smoked salmon, a dollop of crème fraîche, and fresh dill for a classic Nordic appetizer. Pair with a warm bowl of Swedish Yellow Pea Soup (Ärtsoppa) on a cold afternoon. Accompany with pickled herring and sliced hard-boiled eggs for a traditional 'Sillmacka'. Enjoy alongside a glass of chilled Aquavit or a crisp craft pilsner.