Knäckebröd (Scandinavian Crispbread)
Cooking Time
Prep Time
Difficulty
Cuisine
Knäckebröd, or Scandinavian crispbread, is a type of flat, dry bread traditionally enjoyed in the Nordic countries. Its name, which literally means “crack bread” in Swedish, reflects its distinctively crisp and brittle texture. Historically, Knäckebröd was prepared in large quantities to be preserved throughout the winter, fitting perfectly into our “Ice Banquets” collection.
This Knäckebröd recipe offers great flexibility in terms of ingredients, allowing you to customize the choice of seeds according to your taste. Besides sesame, pumpkin, buckwheat, and sunflower seeds, you can experiment with flax, fennel, cumin, or poppy seeds to vary the flavors and textures. Each variation brings its unique twist to this traditional bread.
For rolling out the dough, if you don’t have a rolling pin, a glass bottle, empty or full, can perfectly do the job. This allows you to achieve the thin and even thickness essential for the crispiness characteristic of this bread.
Once your Knäckebröd is ready, all that’s left is to enjoy it, alone or with your favorite toppings. Whether for breakfast, a snack, or to accompany a meal, this crispbread is sure to delight your taste buds. So as they say in Sweden, “Njut av maten” – enjoy your meal!
Knäckebröd (Scandinavian Crispbread)
Equipment
- Parchment paper sheets
Ingredients
- 100 g rye flour
- 100 g all-purpose wheat flour
- 150 ml hot water
- 50 ml olive oil
- 3/4 tsp salt
- A few pinches of fleur de sel for garnish
- 40 g sesame seeds
- 40 g pumpkin seeds
- 40 g buckwheat seeds
- 40 g sunflower seeds
- A mixture of various seeds for garnish
Instructions
- Preheat the oven to 180°C (350°F).
- Toast the sesame seeds in a dry pan without adding any fat until they are golden brown.
- In a large bowl, mix the flours, salt, and seeds (toasted sesame, pumpkin, buckwheat, sunflower).
- Incorporate the olive oil and hot water, mixing until you have a compact and moist dough.
- On a flat surface, lay out a sheet of parchment paper and spread the dough on it. Cover with another sheet of parchment paper and roll it out with a rolling pin to a thin thickness.
- Carefully remove the top sheet, sprinkle the dough with some seeds and fleur de sel. Briefly replace the paper and roll again to embed the seeds.
- Remove the top sheet and pre-cut the dough into equal pieces.
- Bake the sheet for about 20 to 30 minutes (depending on the thickness of the dough), turning the trays halfway through cooking. The Knäckebröd should be golden but not burnt.
- Let the Knäckebröd cool, then break them along the pre-cut lines.
A recipe proposed by Maison Marmite
