📝 About This Recipe
Capture the essence of the Swedish Midsummer with this ultra-crispy, seed-studded rye flatbread. Traditionally baked to celebrate the solstice, this knäckebröd features the deep, earthy tones of whole grain rye balanced by the nutty crunch of toasted seeds and a hint of honey. It is the essential vessel for creamy herring, sharp Västerbottensost cheese, and the fresh dill flavors that define the Scandinavian summer.
🥗 Ingredients
The Flour Base
- 2 cups Dark Rye Flour (stone-ground preferred for texture)
- 1 cup All-Purpose Flour (plus extra for dusting)
- 1 teaspoon Fine Sea Salt
The Seeds and Texture
- 1/2 cup Sunflower Seeds (raw)
- 1/4 cup Flaxseeds (whole)
- 1/4 cup Sesame Seeds (unhulled)
- 1 tablespoon Fennel Seeds (lightly crushed in a mortar and pestle)
- 1 teaspoon Anise Seeds (optional, for traditional aromatics)
The Liquids
- 1 1/4 cups Warm Water (approx. 100°F (38°C))
- 2 teaspoons Active Dry Yeast
- 1 tablespoon Honey (mild wildflower or clover)
- 2 tablespoons Unsalted Butter (melted and cooled)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm water, honey, and active dry yeast. Let it sit for about 5-10 minutes until the mixture becomes frothy and activated.
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2
In a large mixing bowl, combine the dark rye flour, all-purpose flour, sea salt, sunflower seeds, flaxseeds, sesame seeds, crushed fennel, and anise seeds. Whisk well to ensure the seeds are evenly distributed.
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3
Pour the yeast mixture and the melted butter into the dry ingredients. Use a sturdy wooden spoon or your hands to mix until a shaggy, slightly sticky dough forms.
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4
Turn the dough onto a lightly floured surface. Knead gently for about 3-5 minutes. Rye dough is stickier than wheat dough, so avoid adding too much extra flour; you want it just firm enough to handle.
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5
Place the dough back in the bowl, cover with a damp cloth, and let it rest at room temperature for 1 hour. It won't double in size like white bread, but it will puff slightly.
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6
Preheat your oven to 375°F (190°C). If you have a baking stone, place it in the oven now. Otherwise, prepare two large flat baking sheets with parchment paper.
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7
Divide the dough into 12 equal-sized balls (about the size of a golf ball). Working with one at a time, flatten a ball on a well-floured surface.
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8
Roll the dough out as thin as possible—ideally 1/8 inch or less. The thinner the dough, the crispier the final result. If the dough resists, let it rest for 2 minutes and try again.
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9
For an authentic look, use a 'nagg' (a spiked rolling pin) or a fork to prick the entire surface of the dough. This prevents large air bubbles from forming.
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10
Carefully transfer the rounds to the prepared baking sheets. You can leave them as rustic circles or cut them into rectangles using a pizza cutter.
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11
Bake for 12-15 minutes, flipping them halfway through. Keep a close eye on them; they should be golden brown and firm to the touch but not burnt.
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12
Transfer the crispbread to a wire cooling rack immediately. They will continue to harden and become crunchy as they cool completely.
💡 Chef's Tips
For the ultimate crunch, ensure your oven is fully preheated and use a baking stone if available to draw out moisture. If the crackers feel slightly soft after cooling, pop them back into a 300°F oven for 5 minutes to 'dry' them out. Experiment with toppings: sprinkle a little flaky sea salt or extra caraway seeds on top before the final roll-out to press them into the dough. Store in a tin or paper bag rather than plastic to maintain the crisp texture; they will stay fresh for up to a month. To make it vegan, simply substitute the honey with agave nectar and the butter with a neutral vegetable oil.
🍽️ Serving Suggestions
Serve alongside pickled herring, sour cream, and chopped chives for a classic Midsummer 'Sill' plate. Top with thin slices of Västerbottensost or a sharp aged cheddar and a dollop of cloudberry jam. Pair with a chilled glass of Aquavit and a light pilsner to cut through the richness of the seeds. Use as a base for smoked salmon, crème fraîche, and a sprig of fresh dill. Crush leftovers into a bowl of filmjölk (Swedish cultured milk) or yogurt for a crunchy breakfast.