Swedish Hardtack Knckebrd
Transport your taste buds to Scandinavia with this authentic Swedish Hardtack Knäckebröd recipe, a delightfully crisp and wholesome rye-based flatbread. Made with a blend of rye flour and all-purpose flour, and elevated with optional additions like nutty sesame or aromatic caraway seeds, this traditional bread is both versatile and easy to prepare. The dough is rolled paper-thin, cut into rounds, and pricked to create a beautifully rustic texture that bakes to golden perfection in just 15 minutes. Ideal as a hearty snack or paired with your favorite spreads, cheeses, or cured fish, this classic Swedish knäckebröd offers the perfect balance of simplicity and flavor. Packed with Nordic charm and a satisfying crunch, it's a must-try recipe for fans of artisanal bread and Scandinavian cuisine.
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Recipe Information
Ingredients
- 250 grams Rye flour
- 50 grams All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Dry yeast
- 200 milliliters Warm water
- 1 tablespoon Neutral oil (e.g., canola or sunflower)
- 2 tablespoons Sesame seeds (optional)
- 1 teaspoon Caraway seeds (optional)
Instructions
In a large mixing bowl, combine the rye flour, all-purpose flour, and salt. If adding seeds, mix them in at this stage.
In a small bowl, dissolve the dry yeast in the warm water and let it sit for 5 minutes until slightly foamy.
Make a well in the center of the dry ingredients and pour in the yeast mixture along with the oil. Mix until a rough dough forms.
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
Place the dough back into the mixing bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat your oven to 200°C (400°F). Line two baking sheets with parchment paper.
Divide the dough into 4 evenly sized portions. Roll each portion out very thinly (about 1-2 mm thick) on a floured surface.
Using a round cutter (or a bowl turned upside down), cut the dough into circles. Punch a small hole in the center of each circle if you want to hang or store them traditionally.
Transfer the circles to the prepared baking sheets. Prick each piece generously with a fork to allow air to escape during baking and prevent puffing.
Bake in the preheated oven for 12-15 minutes, or until the knäckebröd is golden brown and crisp. Rotate the trays halfway through baking for even browning.
Remove from the oven and let cool completely on wire racks. Store in an airtight container to keep the knäckebröd crisp.
Nutrition Facts
Calories |
1070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9 mg | 0% | |
| Total Carbohydrate | 197.7 g | 72% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 2.3 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1422 mg | 30% | |
*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.
