Thin, crunchy rye crispbread baked until dry and crisp, with a rustic hole in the centre from traditional storage on wooden poles.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: bread basket
Garnishes: butter, cheese
Accompaniments: sliced cheese, herring, boiled eggs
Instructions
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1
Mix rye flour, all-purpose flour, salt, and caraway seeds.
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2
Add warm water and olive oil. Knead briefly into a firm dough.
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3
Divide into 12 pieces. Roll each paper-thin into a rough circle.
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4
Cut a small hole in the centre of each (traditional for hanging storage).
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5
Place on baking sheets. Prick all over with a fork.
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6
Bake at 200°C (400°F) for 10-12 min until dry and crisp. Cool on racks. Store airtight.
Did You Know?
Traditional knäckebröd was baked only twice a year and stored by hanging on poles from the kitchen ceiling, where it stayed crisp for months.
Chef's Notes
Equipment Tips
- rolling pin
- baking sheet
- oven
- round cutter
Garnishing
butter, cheese
Accompaniments
sliced cheese, herring, boiled eggs
The Story Behind Knäckebröd
Knäckebröd has sustained Swedes for over 1,500 years. Originally baked twice yearly after the grain harvest, the dry bread could be stored for months threaded on poles under the rafters. It remains Sweden's daily bread, eaten at every meal with cheese, butter, or toppings.
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