Knäckebröd (Swedish Crispbread)

🧂 Ingredients

• 300 g Rye flour(Dark rye flour is traditional and provides the best flavor.)
• 100 g Wheat flour(All-purpose or bread flour can be used.)
• 200 ml Water(Lukewarm water (around 40°C / 104°F) is ideal for activating yeast if used, but not strictly necessary for this unleavened version.)
• 1 tsp Salt(Fine sea salt or regular table salt.)
• 1 tbsp Caraway seeds(Optional, but highly recommended for authentic flavor. Lightly crush them for more aroma.)

👨‍🍳 Instructions

1. 1

   Combine dry ingredients: In a large mixing bowl, whisk together the rye flour, wheat flour, and salt. If using caraway seeds, add them now and stir to distribute evenly.

   ⏱️ 5 minutes
2. 2

   Add water and mix dough: Gradually pour in the lukewarm water while mixing with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until it comes together into a cohesive, firm dough. It should not be sticky.

   ⏱️ 10 minutes
3. 3

   Divide and rest dough: Divide the dough into 4 equal portions. Shape each portion into a ball. Cover the dough balls with a damp cloth or plastic wrap and let them rest for 15-20 minutes. This allows the gluten to relax, making the dough easier to roll.

   ⏱️ 20 minutes
4. 4

   Preheat oven and prepare baking sheets: Preheat your oven to 200°C (400°F). Line two large baking sheets with parchment paper.

   ⏱️ 5 minutes
5. 5

   Roll out the dough: Working with one dough ball at a time, place it on a lightly floured surface. Using a rolling pin, roll the dough out as thinly as possible, aiming for a thickness of about 1-2 mm (like thick paper). The thinner you roll it, the crispier the final bread will be. You can roll it into a large rectangle or freeform shapes.

   ⏱️ 15 minutes
6. 6

   Transfer to baking sheets and prick: Carefully transfer the rolled-out dough to the prepared baking sheets. Using a fork, prick the entire surface of the dough generously. This prevents large bubbles from forming during baking and ensures even crispness.

   ⏱️ 5 minutes
7. 7

   Bake until crisp and golden: Bake for 10-12 minutes, or until the edges begin to turn golden brown and the surface looks dry. Carefully flip the crispbreads over and bake for another 10-13 minutes, or until they are firm, dry, and lightly golden all over. Watch closely to prevent burning, as they can go from crisp to burnt quickly.

   ⏱️ 20-25 minutes
8. 8

   Cool completely: Remove the crispbread from the oven and let them cool completely on a wire rack. They will become even crispier as they cool.

   ⏱️ 10 minutes

💡 Pro Tips

• ✓For maximum crispness, roll the dough as thinly as humanly possible. Aim for transparency.
• ✓Knäckebröd was historically made as a way to preserve bread for long periods. Its dry nature allows for extended shelf life.
• ✓Serve with traditional toppings like butter, cheese (especially hard cheeses), or smoked fish. It's also delicious with pâté or avocado.
• ✓If the dough becomes difficult to roll, let it rest for another 5-10 minutes.

🔄 Variations

• Add a mix of seeds like sunflower, pumpkin, or flax seeds to the dough for added texture and flavor.
• Experiment with different flour ratios, such as using a higher percentage of rye flour for a more intense flavor.
• Incorporate dried herbs like dill or thyme into the dough.

🥗 Nutrition

Per serving