🇸🇪 Swedish Cuisine

Knäckebröd

Swedish Crispbread

Prep Time 30 min

Servings 12

Difficulty Medium

Calories 118 kcal

Thin, crunchy rye crispbread baked until dry and crisp, with a rustic hole in the centre from traditional storage on wooden poles.

Ingredients

1 Mix rye flour, all-purpose flour, salt, and caraway seeds.
2 Add warm water and olive oil. Knead briefly into a firm dough.
3 Divide into 12 pieces. Roll each paper-thin into a rough circle.
4 Cut a small hole in the centre of each (traditional for hanging storage).
5 Place on baking sheets. Prick all over with a fork.
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.