Print Recipe
0 from 0 votes

Knäckebröd | Rye Crispbread from Sweden

A healthy crispbread/cracker recipe from Sweden prepared with Rye flour, wheat flour with the hint of caraway seeds and sesame seeds.
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Course: Breads
Cuisine: Swedish
Keyword: Knäckebröd
Servings: 4
Author: Srividhya G

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 tbsp

Instructions

  • 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 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 10 days.

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.