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Knäckebröd (Scandinavian Crispbread)

This Knäckebröd recipe offers great flexibility in terms of ingredients, allowing you to customize the choice of seeds according to your taste.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Scandinavian
Servings 4 servings

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
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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.
Keyword Traditional food
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A recipe proposed by Maison Marmite