📝 About This Recipe
Transport yourself to a cozy Swedish stuga with this authentic Knäckebröd, a staple of Scandinavian heritage known for its satisfying snap and deep, nutty flavor. Crafted with hearty dark rye flour and scented with traditional toasted caraway and fennel seeds, these crackers offer a complex earthiness that store-bought versions simply cannot match. Perfect as a canvas for artisanal cheeses or a simple smear of salted butter, this crispbread is as much a nutritional powerhouse as it is a culinary delight.
🥗 Ingredients
The Flour Base
- 2 1/2 cups Dark Rye Flour (preferably stone-ground for texture)
- 1 cup All-Purpose Flour (plus extra for dusting)
- 1/2 cup Old-Fashioned Rolled Oats (pulsed slightly in a blender)
Liquid & Leavening
- 1 1/4 cups Warm Water (around 105°F)
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 1 tablespoon Honey (to feed the yeast and add subtle sweetness)
- 4 tablespoons Unsalted Butter (melted and slightly cooled)
Seasoning & Toppings
- 1 1/2 teaspoons Sea Salt (fine grain for the dough)
- 1 teaspoon Caraway Seeds (lightly crushed)
- 1 teaspoon Fennel Seeds (lightly crushed)
- 1 tablespoon Flaky Sea Salt (for finishing)
- 2 tablespoons Sesame Seeds (for topping)
👨🍳 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 bubbly.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the dark rye flour, all-purpose flour, pulsed oats, fine sea salt, crushed caraway, and fennel seeds.
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3
Pour the yeast mixture and the melted butter into the dry ingredients. Use a sturdy wooden spoon or the dough hook attachment to mix until a shaggy dough forms.
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4
Knead the dough on a lightly floured surface for about 5 minutes. The dough will be stiffer and stickier than wheat bread dough due to the rye content; avoid adding too much extra flour.
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5
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 45-60 minutes, or until it has increased in size by about 50%.
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6
Preheat your oven to 400°F (200°C). If you have baking stones, place them in the oven to heat up; otherwise, use heavy-duty baking sheets.
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7
Divide the risen dough into 20-24 equal-sized pieces, roughly the size of a golf ball.
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8
On a well-floured surface, roll each piece out into a very thin circle or rectangle. The dough should be almost translucent, about 1/16th of an inch thick.
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9
Use a 'naggkavel' (notched rolling pin) to create the traditional dimpled pattern. If you don't have one, dock the dough thoroughly with a fork to prevent large air bubbles from forming.
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10
Lightly spritz the surface with a tiny bit of water and sprinkle with flaky sea salt and sesame seeds, pressing them gently into the dough with the rolling pin.
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11
Transfer the rounds to parchment-lined baking sheets. Bake for 7-9 minutes, keeping a very close eye on them. They should be golden brown and firm to the touch.
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12
Remove from the oven and immediately transfer to a wire cooling rack. They will continue to crisp up as they cool.
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13
Repeat with the remaining dough. Once completely cool, store in an airtight container or a traditional bread tin to maintain crunch.
💡 Chef's Tips
For the ultimate crunch, ensure you roll the dough as thin as possible; thick dough will result in a chewy rather than crisp texture. If the dough is too springy and keeps shrinking back while rolling, let it rest for 5 minutes to relax the gluten. Rye flour is low in gluten and high in fiber, making it stickier—use a bench scraper to help handle the dough without adding excessive flour. You can vary the seeds: try anise seeds for a sweeter profile or poppy seeds for a nutty crunch. If your crispbread loses its snap due to humidity, pop it back into a 300°F oven for 3-5 minutes to 're-crisp' it.
🍽️ Serving Suggestions
Top with a thick layer of high-quality salted butter and slices of Västerbottensost or sharp white cheddar. Serve alongside a platter of Gravlax (cured salmon), fresh dill, and a dollop of mustard-dill sauce. Pair with a hot bowl of Swedish yellow split pea soup (Ärtsoppa) for a traditional Thursday meal. Use as a base for smørrebrød-style toppings like pickled herring, red onion, and sour cream. Accompany with a chilled glass of Aquavit or a crisp dry cider.