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Knäckebröd (Swedish Crispbread)

2nd November 2017 By Louise 14 Comments

Knäckebröd

Knäckebröd

Oh I love this cold weather, hardy grain, it’s extremely tasty, high in fibre and sustaining. You’ll find it’s the dominant ingredient in most crispbreads across the Nordic region and not forgetting the large array of dense and dark rye breads too.

Rye Flour and Kibbled Rye

Rye Flour and Kibbled Rye

These rye or wholemeal flatbreads are widely baked in the Nordic region. Their origins lie in Sweden and Finland where they have been baked in their current form for around 500 years. Why the hole in the middle?  Before the invention of the iron stove, baking these crisp flat breads was something people did in the rural communities, after the harvest and in spring. The hole in the middle was there to aid the drying-out, hanging and handling of the bread on long wooden poles above an open fire.

This recipe is so quick and simple, the only time consuming part is the rolling out of the dough. If you’re using a sourdough starter remember to make the dough the night before you bake. Delicious topped with gravlax, smoked meat or prawns and hard boiled egg. Having suggested all those delicious toppings they’re simply lovely with a mature hard cheese too.

Moorish Swedish Crispbread (Knäckebröd)
Print Recipe
5 from 2 votes

Swedish Crispbread (Knäckebröd)

Prep Time45 mins
Cook Time24 mins
Total Time9 hrs 9 mins
Course: Breakfast, Dinner, Lunch
Cuisine: Swedish
Servings: 24 crispbreads
Author: Louise

Ingredients

  • 300 g Dark Rye Flour
  • 100 g Wholemeal Spelt Flour 
  • 190-220 g Water I find 200g water perfect if I use a rye sourdough starter
  • 60 g Rye Starter (100% hydration), discard is perfect for this or 1/2tsp Fast Action Yeast
  • 6 g Fine Sea Salt
  • 1 Tbls Runny Honey
  • 1 generous tsp caraway optional

Instructions

  • Combine the flour, (fast action yeast if using), caraway and the salt. Add the sourdough starter, honey and water, mix until you have a smooth dough.  It should be firm, but if it seems too dry, add a little more water, a tablespoon at a time, and work until smooth. (If you're using fast action yeast you will definitely need to add more water)
  • Cover the bowl with cling film and leave to rest overnight at room temperature (8 hours).  The mixture will only expand slightly but should smell “yeasty” and slightly sour the next day.
  • Preheat the oven to 200°C Fan. Have a large baking tray ready in the oven.
  • Divide the dough into 24, (approximately 25g each).  Shape each piece into a ball and flatten one at a time into a disc and place on a well-floured work surface (use more rye flour) and roll out as thin as you possibly can – around 1-2mm. Use a fork to prick all over the surface of each crispbread if you don't have a dimpled rolling pin. I like baking them with a hole in the middle but that is entirely optional. Continue until you've used all the dough. 
  • Remove the tray from the oven and place the crispbreads on the hot tray and bake in batches. Bake for around 8-10 minutes until the discs are lightly browned. Watch carefully as there is not much difference between done and burnt! Once you have baked all the crispbreads turn the oven off and leave until it has cooled right down.  Place the crispbreads on a baking tray, it doesn't matter if they're piled on top of one another and return to a preheated oven (110°C) and bake for a further 20 minutes, turn the oven off and leave the crispbreads to cool in the oven. Store in an airtight container and they’ll keep for several weeks.
Open Cripbread Sandwiches

Open Cripbread Sandwiches

Tips:

  • Add 50g of mixed seeds (sesame, flax & sunflower).
  • Add 11/2 tsp caraway or fennel

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Filed Under: Baking, Bread & Buns, Breakfast, Healthy, Lunch, Scandinavian, Snacks, Sourdough Baking, Vegan, Vegetarian Tagged With: baking, nordic, scandinavian, sourdough starter, swedish, swedish crispbread

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Reader Interactions

Comments

  1. Kiwifi

    25th April 2020 at 4:50 pm

    5 stars
    Absolutely delicious authentic knäckebröd. Very easy to make and definitely reminiscent of my ten months living in Sundbyberg. Gorgeous.

    Reply
    • Louise

      25th April 2020 at 6:10 pm

      Great to hear! thank you so much for taking the time to comment.

      Reply
  2. Louise

    23rd May 2020 at 8:41 pm

    Hi Sophie, just add it with all the other ingredients.

    Reply
  3. Irina Pearce

    24th May 2020 at 9:30 am

    Hi Louise,

    Very keen to try it out! Can you tell me if the dough needs to rest in the fridge or out? Have you also got a recipe for the rye starter or levain for this recipe? Many thanks 🙂

    Reply
    • Louise

      24th May 2020 at 9:32 am

      Hi Irina, leave it out of the fridge. If you look up ‘how to make a sourdough starter’ on my blog. Just use rye flour instead of white.

      Reply
      • Irina Pearce

        27th May 2020 at 10:53 am

        Hi Louise, thanks for the answer, trying to bake this morning. My dough is very hard and I have added 220 water with my rye starter. Ps. does starter have to be active?

        Reply
        • Louise

          27th May 2020 at 11:09 am

          You don’t need an active starter no, discard is perfect for this recipe. I start by cutting the dough into small pieces ready to roll, making sure you cover them as you go. It is quite a stiff dough but as long the dough can be rolled it should be fine.

          Reply
  4. Sarah

    8th July 2020 at 5:42 pm

    Hi Louise, could I use all rye flour? I don’t have spelt. Or is there a substitute for spelt flour?
    Thanks!

    Reply
    • Louise

      8th July 2020 at 5:45 pm

      Hi Sarah, you can indeed use just rye flour, I often make them like this. The amount of water you add is not an exact science so add the majority and see how the dough feels. It shouldn’t be dry however it is a firm dough. I hope that helps.

      Reply
  5. Sarah

    10th July 2020 at 12:47 am

    Hi Louise, I made my first batch of rye tack, using 100% rye flour. It turned out great!
    Very Best,
    Sarah

    Reply
    • Louise

      11th July 2020 at 5:41 am

      That’s great Sarah, I’m glad they turned out well for you.

      Reply
  6. Laura

    6th November 2020 at 12:38 am

    Hi Louise,
    I just made this crackers and they are delicious! Thanks so much for sharing the recipe.
    Just wanted to leave a suggestion to make the rolling easier, I used a tortilla press to flatten each little ball and it worked very well, no need for rolling pin.

    Reply
    • Louise

      6th November 2020 at 7:26 am

      So glad you like my recipe Laura and I love your top tip too😊

      Reply

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About Louise

Hej, I'm Louise, a food enthusiast living in Marlow, Bucks, UK. Welcome to my culinary adventures in my Nordic Kitchen. Read More

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BEETROOT & DILL SOUP 

Preheat the oven to 190C fan. Top & tail 4 medium beetroot, wash them & cut into smallish chunks. Cut a medium red onion into quarters. Place onto a baking tray with a fat clove of garlic, unpeeled, then drizzle with oil & stir to coat. Roast for 30 minutes or until cooked through and they begin to darken.

Meanwhile, heat 1 tbsp of oil in a large pan. Add a diced stick of celery & saute for 5 minutes until soft but not browned.

Stir in the roasted beets & onion and 750ml stock & season with salt & pepper. Peel the cooked clove of garlic and add too.  Bring to the boil, then reduce the heat and simmer for 5 minutes.

Add chopped dill and puree the soup in a blender, blitz until smooth.

Serve in bowls with a drizzle of yogurt and sprinkling of dill.
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So simple to knock up and really delicious served with mezze or a curry.

Have a lovely spring weekend friends. 🌞🌱🌷

Flatbreads

Option 1
250g plain flour
1/2 tsp fine sea salt
1 1/4 tsp baking powder
1/4 tsp bicarbonate of soda
 1 tsp honey
70g live yogurt
100-120ml milk
2 Tbls olive oil

Combine the ingredients with 100ml milk to begin with, add more if the dough seems dry. Rest for a minimum of half an hour preferably an hour, drizzled with a little oil and covered,.

Or

Option 2
250g plain flour
1 tsp fast action yeast
2 Tbls olive oil
1 tsp honey
1/2 tsp salt
75 ml water
75 ml milk

Melted butter combined with finely chopped parsley, grated garlic, chilli flakes &  a sprinkling of Malden salt

Yeasted method.
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✨See story highlights on how to make option 1✨
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