📝 About This Recipe
Tracing its roots back to 16th-century Scandinavia, Knäckebröd is a rustic, hole-punched rye bread celebrated for its incredible crunch and long shelf life. This version balances the deep, earthy notes of dark rye with a mosaic of toasted seeds and aromatic fennel, creating a snack that is as nutritious as it is addictive. Perfectly crisp and beautifully patterned, it represents the heart of Swedish baking tradition—simple, wholesome, and profoundly satisfying.
🥗 Ingredients
The Flour Base
- 2 1/2 cups Dark Rye Flour (fine or medium grind)
- 1 1/4 cups All-Purpose Flour (plus extra for dusting)
- 2 teaspoons Instant Yeast
Liquid & Seasoning
- 1 1/2 cups Warm Water (around 105°F (40°C))
- 1 tablespoon Honey (or dark molasses for deeper color)
- 2 tablespoons Unsalted Butter (melted and cooled)
- 1 1/2 teaspoons Sea Salt (fine grain)
- 1 teaspoon Fennel Seeds (lightly crushed)
- 1/2 teaspoon Anise Seeds (optional, for authentic Swedish flavor)
The Seeded Topping
- 2 tablespoons Sesame Seeds (white or black)
- 1 tablespoon Flaxseeds (whole)
- 2 tablespoons Sunflower Seeds (raw, unsalted)
- 1 teaspoon Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the dark rye flour, all-purpose flour, instant yeast, salt, crushed fennel seeds, and anise seeds until well combined.
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2
Create a well in the center of the dry ingredients and pour in the warm water, melted butter, and honey.
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3
Stir the mixture with a sturdy wooden spoon until a sticky dough forms. Rye flour is naturally more adhesive than wheat, so expect a tacky texture.
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4
Turn the dough onto a floured surface and knead gently for 3-5 minutes. You aren't looking for high gluten development; just ensure the dough is smooth and uniform.
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5
Place the dough back in the bowl, cover with a damp cloth, and let it rest in a warm spot for about 45-60 minutes, or until it has increased in size by about 50%.
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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.
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7
Divide the dough into 12-15 equal-sized balls (roughly the size of a golf ball for individual rounds, or larger for full sheets).
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8
On a piece of parchment paper heavily dusted with rye flour, roll out one ball of dough as thin as possible—ideally 1-2mm thick. The thinner it is, the crispier the result.
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9
Sprinkle a portion of the sesame seeds, flaxseeds, and sunflower seeds over the surface. Use the rolling pin to gently press the seeds into the dough.
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10
Use a 'nagg' (a spiked Swedish rolling pin) or a fork to prick the entire surface of the dough. This prevents the bread from puffing up like a pita.
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11
Use a round cutter or a knife to shape the dough, or leave it rustic. Use a small bottle cap to punch a hole in the center if you want the traditional 'doughnut' look.
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12
Slide the parchment paper onto the baking sheet or stone. Bake for 12-15 minutes until the edges are golden brown and the center feels firm.
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13
Immediately transfer the crispbread to a wire cooling rack. It will continue to harden and become crunchy as it cools.
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14
Repeat the process with the remaining dough balls. Once completely cool, store in an airtight container at room temperature.
💡 Chef's Tips
Roll the dough directly on parchment paper to avoid tearing when moving it to the oven. If the bread feels slightly soft after cooling, pop it back into a 300°F oven for 5 minutes to dry out. Don't skip the pricking/docking step; it is essential for that signature flat, crisp texture. For a vegan version, substitute the honey with maple syrup and the butter with a neutral vegetable oil. Store in a tin rather than plastic to maintain the best crunch for up to a month.
🍽️ Serving Suggestions
Top with salted butter, a slice of Västerbottensost (or sharp cheddar), and thin cucumber rounds. Serve alongside a bowl of creamy Nordic pea soup or a hearty beet salad. Spread with smoked salmon pâté and garnish with fresh dill and capers. Pair with a glass of chilled Aquavit or a crisp dry cider for an authentic 'Fika' experience. Use as a base for avocado toast with a sprinkle of chili flakes and lemon juice.