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
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.
Swedish Crispbread (Knäckebröd)
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
Tips:
- Add 50g of mixed seeds (sesame, flax & sunflower).
- Add 11/2 tsp caraway or fennel
Absolutely delicious authentic knäckebröd. Very easy to make and definitely reminiscent of my ten months living in Sundbyberg. Gorgeous.
Great to hear! thank you so much for taking the time to comment.
Hi Sophie, just add it with all the other ingredients.
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 🙂
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.
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?
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.
I’ve made this recipe, but I didn’t have rye starter so I did what I usually do for rye bread and started 24 hours earlier with 7g of wheat starter (at 50% hydration), 7g rye flour and 7g water; 12 hours later I’ve added 20g rye flour and 20g water, and again 12 hours later I’ve used it as the started in the recipe.
I’ve also cheated and used a pasta machine to flatten it, because I had it ready and it was too tempting 😀
Great that you converted your starter. Using a pasta machine is a genius idea,
:-))
Hi Louise, could I use all rye flour? I don’t have spelt. Or is there a substitute for spelt flour?
Thanks!
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.
Hi Louise, I made my first batch of rye tack, using 100% rye flour. It turned out great!
Very Best,
Sarah
That’s great Sarah, I’m glad they turned out well for you.
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.
So glad you like my recipe Laura and I love your top tip too😊