Knäckebröd | Rye Crispbread from Sweden

I always learn a lot of new recipes from this month long marathon. In the previous years, I picked safe themes. But this year, I had to come out of my comfort zone and look, I started to explore the recipes from all over the world now. :-) For the alphabet K, I picked a crispbread recipe which is more like a cracker recipe, from Sweden. It’s the Knäckebröd bread prepared mainly with rye flour.

Rye is one of common flour used in Nordic countries, and I wanted to try a recipe with it for a long time. So bought a packet of rye flour and tried few recipes with the same. (Coming next month) When I read about this recipe online (I have never tried this before), it sounded more like our baked mathri or namakpaare. Also, I noticed that the key ingredients are rye flour and caraway seeds. And also the shape of this bread is unique. It is made as round wafers with a hole in the middle. It was done that way so that the bread can be stored on sticks under the roof in ancient days.

Rye Crispbread from Sweden

After all my readings, I then decided to go with my measure using these two main ingredients. I wanted to skip all-purpose flour so replaced it with wheat flour, and I wanted to skip yeast, so replaced it with baking powder and viola I had the no yeast diabetic friendly crispbread recipe. :-) Needless to say, it tasted great, and it’s a perfect side for soup or with tea. 

Rye is a member of the wheat family, and Rye is one of the three gluten grains along with wheat and barley but comparatively healthier than both. Rye is known for its rich nutrients and it one of the cholesterol-lowering foods too. Coming to the other key ingredient – Caraway seeds, they are the Persian cumin seeds, and they are also known as shah jeera in Hindi. But if you can’t source them you can always use cumin seeds. This recipe made me use my pizza stone again. (Oh yeah, I have a pizza stone at home which I forgot for the past 1.5 years) I baked this crisp bread directly on the hot pizza stone.  

Recap before the recipe:

Ingredients:

  • Rye flour – ½ cup
  • Wheat flour – ½ cup
  • sugar – 1/2 tsp
  • Salt – 1 tsp
  • Baking Powder – 1 tsp
  • Caraway seeds – 2 tsps
  • Sesame seeds – 2 tsps
  • Oats – 1 tbsps
  • Semolina or cornmeal for sprinkling on pizza stone
  • Olive Oil – 1 tbsps

Steps:

  • In a wide mixing bowl, add the dry ingredients – Rye flour, wheat flour, baking powder, sugar, and salt.
  • Add the Olive oil and mix well like below.
  • Now slowly add water, 1 tbsp at a time and mix the flour to form a dough, much similar to chapati dough.
  • If you are baking this on the pizza stone, sprinkle some semolina or cornmeal on the pizza stone.  Now place the pizza stone in the oven and preheat it to 450 deg F. If you are not using a pizza stone, just preheat the oven to 450 deg F. Make sure you grease a baking tray or place the parchment paper on the baking tray and set aside.
  • Pinch a small lemon sized ball from the dough and start rolling on a lightly flour dusted surface.

  • Now sprinkle some oats, caraway seeds, and sesame seeds and roll again.
  • Using a cookie cutter, carve out the middle part and set aside. Adjust the edges and set this round wafer aside too. Do the same with the remaining dough.
  • If using pizza stone,
    • Carefully take it out from oven and place the rolled crisp bread like below. Make sure your counter top can handle the heat if not carefully put the rolled wafers directly on the pizza stone without removing it from the oven using tongs. 
  • If using baking,
    • Place the rolled wafers on the baking tray.
  • Prickle the bread with a fork before baking.
  • Bake them for 12 minutes flipping them once halfway through.

Once baked, let it cool completely before storing in an airtight container. This stays good for up to 1 week.

Notes:

  • From my experience, I would suggest you can try different flours for this recipe. You can mix rye, wheat, and APF or just go with rye flour only.
  • Oats and sugar are optional.
  • If you cannot source caraway seeds, then replace it with cumin seeds.
  • If using a pizza stone, carefully read the usage instructions and use it accordingly. Please be careful while handling the hot stone. Also, make sure you sprinkle semolina or corn meal. It helps the wafer not to stick on the stone.
  • Adjust the amount of sesame and caraway seeds as per your preference.

Knäckebröd | Rye Crispbread from Sweden
Yields 10
A healthy crispbread/cracker recipe from Sweden prepared with Rye flour, wheat flour with the hint of caraway seeds and sesame seeds.
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Prep Time
20 min
Cook Time
12 min
Total Time
32 min
Prep Time
20 min
Cook Time
12 min
Total Time
32 min
Ingredients
  1. Rye flour – ½ cup
  2. Wheat flour – ½ cup
  3. sugar - 1/2 tsp
  4. Salt – 1 tsp
  5. Baking Powder – 1 tsp
  6. Caraway seeds – 2 tsps
  7. Sesame seeds – 2 tsps
  8. Oats – 1 tbsps
  9. Semolina or cornmeal for sprinkling on pizza stone
  10. Olive Oil - 1 tbsp
Instructions
  1. In a wide mixing bowl, add the dry ingredients - Rye flour, wheat flour, baking powder, sugar, and salt.
  2. Add the Olive oil and mix well like below.
  3. Now slowly add water, 1 tbsp at a time and mix the flour to form a dough, much similar to chapati dough.
  4. If you are baking this on the pizza stone, sprinkle some semolina or cornmeal on the pizza stone. Now place the pizza stone in the oven and preheat it to 450 deg F. If you are not using a pizza stone, just preheat the oven to 450 deg F. Make sure you grease a baking tray or place the parchment paper on the baking tray and set aside.
  5. Pinch a small lemon sized ball from the dough and start rolling on a lightly flour dusted surface.
  6. Now sprinkle some oats, caraway seeds, and sesame seeds and roll again.
  7. Using a cookie cutter, carve out the middle part and set aside. Adjust the edges and set this round wafer aside too. Do the same with the remaining dough.
  8. If using pizza stone,
  9. Carefully take it out from oven and place the rolled crisp bread like below. Make sure your counter top can handle the heat if not carefully put the rolled wafers directly on the pizza stone without removing it from the oven using tongs.
  10. If using baking,
  11. Place the rolled wafers on the baking tray.
  12. Prickle the bread with fork before baking.
  13. Bake them for 12 minutes flipping them once halfway through.
  14. Once baked, let it cool completely before storing in an airtight container. This stays good for up to 10 days.
Notes
  1. From my experience, I would suggest you can try different flours for this recipe. You can mix rye, wheat, and APF or just go with rye flour only.
  2. Oats and sugar are optional.
  3. If you cannot source caraway seeds, then replace it with cumin seeds.
  4. If using a pizza stone, carefully read the usage instructions and use it accordingly. Please be careful while handling the hot stone. Also, make sure you sprinkle semolina or corn meal. It helps the wafer not to stick on the stone.
  5. Adjust the amount of sesame and caraway seeds as per your preference.
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/

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16 thoughts on “Knäckebröd | Rye Crispbread from Sweden

  1. Sowmya:)

    This was on my list too initially but then I dropped it. Glad you started trying rye flour…these crisp breads look awesome and yes, do remind me of mathris. Awaiting all those other rye recipes. You have a pizza stone? Sigh!

  2. Crisp bread, now that looks delicious. I like that it can be spiced up and you’ve hit upon a very healthy version, nicely done. I’m envious of your pizza stone :D

  3. To come out of your comfort zone and bake is a tremendous achievement . I have to overcome my fear of bread baking !
    You have lovely crackers with a pretty shape , and these tiny flowers are looking so cute .

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