Swedish Crispbread Knckebrd
Discover the wholesome delight of Swedish Crispbread (Knäckebröd), a traditional Scandinavian classic packed with nutrition and flavor. This crunchy, rustic flatbread combines the earthy notes of rye flour with the nutty richness of rolled oats, sunflower seeds, flaxseeds, and sesame seeds, creating a perfect balance of taste and texture. Sweetened with a touch of honey and bound by olive oil, the dough is rolled paper-thin for a signature crispness that's achieved through baking. Whether enjoyed as a hearty snack, paired with creamy cheeses, or topped with your favorite spreads, this homemade crispbread is as versatile as it is satisfying. With simple ingredients and easy-to-follow instructions, you'll love the results of this DIY recipe that stays fresh for up to two weeks. Perfect for a light pantry-staple meal or an energy-packed snack, Knäckebröd celebrates the art of minimalist baking with a Scandinavian twist!
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Recipe Information
Ingredients
- 150 grams Rye flour
- 50 grams All-purpose flour
- 30 grams Rolled oats
- 20 grams Sunflower seeds
- 20 grams Flaxseeds
- 10 grams Sesame seeds
- 1 teaspoon Salt
- 1 tablespoon Honey
- 2 tablespoons Olive oil
- 120 milliliters Water
Instructions
Preheat your oven to 200°C (390°F) and line two baking sheets with parchment paper.
In a large mixing bowl, combine the rye flour, all-purpose flour, rolled oats, sunflower seeds, flaxseeds, sesame seeds, and salt. Mix until evenly distributed.
In a small bowl, whisk together the honey, olive oil, and water.
Pour the wet ingredients into the bowl with the dry ingredients. Stir until the mixture forms a cohesive dough. It should be slightly sticky but manageable.
Divide the dough into two portions. Place one portion between two sheets of parchment paper and roll it out as thinly as possible (about 2mm thick). Repeat with the second portion.
Carefully transfer the rolled-out dough to the lined baking sheets. Use a pizza cutter or a knife to score the dough into desired shapes (squares, rectangles, or circles). This will make it easier to break apart after baking.
Sprinkle additional sesame seeds or a pinch of salt on top if desired, and gently press them into the dough.
Bake in the preheated oven for 20-25 minutes, or until the crispbread is golden brown and firm to the touch.
Remove from the oven and let cool completely on a wire rack. Once cooled, break the crispbread along the scored lines.
Store in an airtight container for up to two weeks. Enjoy with your favorite toppings or on its own!
Nutrition Facts
Calories |
237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 327 mg | 14% | |
| Total Carbohydrate | 33.5 g | 12% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 3.2 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 27 mg | 2% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 215 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
