Easy thin and crispy Swedish crispbreads “knäckebröd”, to serve with butter, cheese, or any savory spread.
Today it’s Swedish National Day, and for this reason, I’m happy to share a new Swedish recipe on the blog with you. It’s been so long since I posted a Swedish recipe ; I actually didn’t post any since I moved from Sweden to Chicago in August last year – almost a year ago. Oh wait, no! I posted this White Chocolate and Cardamom Wreath, back in February. Anyway, it’s time to celebrate Sweden again!
June is actually the high season of Swedish celebrations. On June 6th is held the Swedish National Day, which is a quite new tradition which started a decade ago only (Swedes apparently needed one more holiday, and no one complains about it, it’s always fun). The day was chosen randomly and there is no big tradition around this day, it’s just a regular day off, kind of. However, the high pick of the season is Midsummer, usually held the third Friday of June. This year will be a very special Midsummer for me as I’m getting married – June 24th. I can’t wait!
The countdown as already started and I’m all into the Swedish summer mood right now and ready to start the festivities with one more traditional Swedish recipe, the knäckebröd – literally knäcke to break and bröd, bread. If you wonder how to pronounce it, just imagine you have the mouth full of crumbs and try to talk at the same time! Or simply go for crispbread in English instead.
This flat and dry type of bread (or cracker), contains rye flour mainly and was for a long time considered as a poor man’s diet as they are light and keep fresh for a very long time. It has been baked in Central Sweden for 500 AD in its basic version. In the recent years, there has been a renewed interest in crispbread in the Nordics, and many different versions appeared, using different ingredients, type of flour or rolled oats, seeds and spices.
I tried two different versions of this recipe I am sharing with you today: one with rye flour and all-purpose flour, the other one with rye flour and rolled oats. Both versions work equally well, so if you try to reduce gluten in your daily diet, I would suggest you go for the one with rolled oats. However, if like me you are lucky to have no food intolerance, just pick the one you want. My recommendation when it comes to the seeds in this recipe is purely indicative. Some people love to use just black and white sesame, others add some dried chili flakes, cumin, or even chia seeds these days. There is no rules, just play with the ingredients you have at home.
I have been waited far too long before sharing a crispbread recipe with you, which is a shame as it is extremely easy to make. Make sure you roll out the dough in between two parchment papers. The rest is pretty easy! My serving suggestions are the following: with salted butter, cheese, or any savory dips or spread of your choice (I love the roasted bell pepper hummus for instance). You can also follow the Swedish tradition, serving with some pickled herring if you like it, or in a more luxury version with my Swedish gravlax recipe!
Swedish Multi-Seed Crispbread “Knäckebröd”
- Yield: 2 large baking trays 1x
- Category: Savory
- Cuisine: Swedish recipes
Description
Easy thin and crispy Swedish crispbreads “knäckebröd” to serve with butter, cheese, or any savory spread.
Ingredients
- 1 cup (100g) rye flour
- 1 cup (100g) all-purpose flour (you can replace with rolled oats)
- 1/3 cup (50g) flaxseeds
- 1/3 cup (50g) sesame seeds
- 1/3 cup (50g) pumpkin seeds
- 2 teaspoons fennel seeds, cracked (optional)
- 1 teasponn cumin seeds (optional)
- 3/4 teaspoon flaky salt
- 1/4 cup (50 ml) olive oil
- 2/3 cup (150 ml) hot water
Instructions
- Heat the oven to 350°F (180°C). Take two large baking trays and a roll of parchment paper.
- Add all the dry ingredients to a very large, spacious bowl. Stir well with a rubber spatula, then tip in the oil and water. Stir well and use your hands to form a compact ball if needed.
- Place a sheet of parchment paper onto a large surface and place half of the dough on top. Cover with another sheet of parchment paper, and flatten the dough into a large and thin rectangle using a rolling pin.
- Remove the parchment paper on top and transfer carefully the flattened bread with the remaining inferior parchment sheet into the baking tray.
- Lightly score into pieces with a sharp knife if you wish. You can also sprinkle additional flaky salt over.
- Repeat the same with the other half of dough.
- Place the trays in the oven and bake for 15 minutes. Swap the trays around and bake for 10 to 15 more minutes, until golden (but not burned!).
- Let cool and break into pieces, or crack along the scored lines with a heavy knife.
- Store in a airtight container for up to two weeks.
This is probably one of my favorite recipes. And it is so simple & easy. I just cannot resist. Top it with a little västerbotten cheese and it’s nirvana!
★★★★★
This looks very YUMMY and similar to what I have made, but mine called for spelt flour and spelt oats. The recipe I am using now is GLUTEN FREE for those who may be gluten sensitive, here is the recipe:
2 cups of ground quinoa flour
2 cups of rolled Oates
More than 3/4 cup, but under a cup of sesame seeds.
1/2 heaping cup sunflower seeds or pumpkin seeds (I typically add both).
1/2 heaping cup grated almonds
1/4 cup ground flaxseed (I typically add a bit more for extra fibre.
6 tbsp canola oil or olive oil
2 tsp sea salt
375 ml cup of water.
Mix all dry ingredients add wet ingredients, and because it is a bit sticky I generally break it into two balls, roll it out between two sheets of parchment paper, one at a time, and put the rolled out one with it’s parchment paper on a baking sheet and into the oven. I love this recipe and it is very forgiving, I think you could add almost any type of flour or seed…make it your own
Thanks!
Deb
ils sont top tes crackers, c’est sur que je vais les faire bientôt!!!! bisous
Alors je ne vais pas essayer de prononcer le nom de ces crackers mais je me porte volontaire pour y goûter 🙂
J’imagine à quel point tu dois être en plein dans l’esprit suédois avec ce grand événement approchant !
Ces crackers doivent faire fureur, ça a l’air juste extra, je goûterais bien avec du houmous !
Bonjour ! Est-il possible de remplacer la farine de seigle par de la farine de sarrasin ? Merci !
Bonjour Lucie ! À première vue je dirais qu’il n’y a pas de problème à remplacer la farine de seigle par de la farine de sarrasin. La consistence ne devrait pas vraiment en pâtir (sinon ajuster avec un peu d’eau si trop épais… en gardant à l’esprit que l’ensemble doit rester relativement compact). Pour le reste, c’est une simple question d’appréciation de goût qui sera légèrement différent. N’hésitez pas à me tenir au courant du résultat 🙂
Merci ! Je vais tenter ça dans la semaine 🙂
Tu verras elles font leur petit effet 🙂
Testé et approuvé à plusieurs reprises ! Par contre impossible d’en faire deux plaques… Mais une grande 30x40cm.
Hellooo! Just ran into your blog today and laughed when I saw you were French and in Chicago, while I’m a Chicagoan here in Paris. Lovely post, will pop back again to read more soon!
Oh, how funny indeed! I’m glad you found me. You know you can read my series of My life as a foodie in Chicago 🙂 I’d love to hear your feelings about Paris too.
Bonjour ! Je vois que ces crackers peuvent se conserver 15 jours dans une boite hermétique. Est-ce qu’ils conservent bien leur croquant ou vaut-il mieux les préparer maximum quelques jours avant ? Je voudrais en faire pour l’apéro de Noël* et j’aurais aimé m’avancer en les réalisant le 17/12. Merci beaucoup !
*Avec le pesto de betterave déjà testé et approuvé
Bonjour Lucie! Excellente idée d’en préparer pour Noël, ils plaisent toujours beaucoup! Et ce sera top avec le pesto de betterave, frais, coloré et original! Pour ma part, je trouve qu’ils perdent un peu de leur croustillant avec le temps, donc pour être sûre je te recommanderais de les faire deux-trois jours avant Noël max. Très bonnes fêtes de fin d’année à toi! 🙂
Merci beaucoup ! Je vais suivre ces conseils ! Joyeuses fêtes de fin d’année, qu’elles soient douces et gourmandes !
Looks like a great variation with all the right spices. I am eager to try this. Other attempts have left with me with good bread with razor sharp edges and I think your seeds will solve that.
Si nous ne pouvons pas utiliser la farine de seigle, par quoi pourrait on la remplacer? Est-ce qu’un farine de quinoa, riz brun ou pois chiche pourrait faire l’affaire?
Merci beaucoup, j’ai adoré ces craquelin lorsque j’étais en suède et je rêve d’en refaire depuis!
Bonjour Claudia! C’est une question très intéressante pour laquelle je ne détiens pas la réponse exacte. Les pains de type “crackers” comme celui-ci peuvent être réalisés avec différentes farines, il convient de faire des tests et de voir ce qui fonctionne le mieux. Un conseil : si vous utilisez une des farines que vous mentionnez (je penche davantage pour la farine de quinoa ou celle de pois chiches), assurez-vous que la texture est humide et en aucun cas trop sèche, ce qui vous aidera à déterminer la quantité exacte de farine à utiliser. Le seul risque que vous courez en changeant de farine est en effet d’avoir une texture un peu différente, soit plus fragile et croustillante, soit plus épaisse/solide et un peu plus rustique. N’hésitez pas à me faire part de votre retour selon celle que vous choisirez d’utiliser, votre avis m’intéresse. Bien à vous. Del
Merci beaucoup j’essaierai dès ce soir.
J’ai mis la même quantité de farine de quinoa que celle donnée pour la farine de seigle et c’était excellent! Merci!
Je suis ravie de l’apprendre. Merci beaucoup pour ton retour Claudia! 🙂
Hello, I have made this recipe several times, and I like it crackers a lot. I keep having this problem that the crackers are often too crumbly, and fall apart. Are they baked too much? Not enough? Something else? Please advise. Thanks
★
Hello! My first question would be to ask you which flours you use (half rye flour/half all-purpose flour, or half rye flour/half rolled oats)? In the first option, the crackers always turn out a little bit stronger. Before the baking time, the dough must be wet. If not, add a little bit more water or oil, then spread the dough in a rather thick layer (not too thin). If over-baked, the crackers will fall apart more easily, so my advice here is to check how your oven works (all ovens are different) and as soon as the crackers are slightly golden on top, remove from the oven – you might need to bake them a little bit less longer. I hope it helped a little. Happy baking! Del
Delicious! Just like I remember them from Sweden!
★★★★★
Oh, so happy to hear that, Claudia. Thanks! 🙂
Recette excellente, merci. Juste, ne pas oublier le sel…. même en rajoutant la fleur de sel dessus en cours de cuisson, ça manque (mais c’est très bon quand même). Et effectivement, la prochaine fois je serai proche du four vers la fin de la cuisson.
Excellent avec du beurre, un bon chèvre sec ou encore quelques tranches de parmesan. Je vais tester avec du houmous dés que j’en fais, miam ! Parfait pour les apéros aussi, je pense.
★★★★★
Ah oui en effet bonne remarque. L’ajout de sel fait toute la différence 🙂 Très heureuse que la recette vous plaise!
Nice
Bonjour, j’ ai découvert vôtre blog qui me plait énormément. J’ai testé votre recette de crackers, j’adore c’est bon merci pour le partage
★★★★★
Tiens, j’étais passée à côté de cette recette, j’en achète parfois de ce genre au magasin bio mais j’ai bien envie d’en faire des maison pour essayer ^_^
Je t’en dirai des nouvelles !
Merci
La recette était dans mes favoris.
C’est simple et rapide à faire.
Et très bon.
J’ai juste changé des petites choses
I just tried this recipe. The bread came out soooooo goooooood!!!!!
★★★★★
I’m so happy to hear it, thank you so much for your nice comment! 🙂
Bonjour,
Je viens de tester vos knäckebröd, Miam !
J’ai fait 1/2 farine seigle complète et 1/2 épeautre semi-complète.
Les graines : lin brun, tournesol, nigelle, et kasha (sarrazin torréfié )
J’ai juste rajouté 1/2 C à café de levure chimique.
Résultat : Légers et croustillants à souhaits !
À goûter avec fromage, dips, saumon…..
Merci pour cette super recette simplissime et délicieuse .
Merci beaucoup Catherine de partager avec nous votre petit twist à la recette ; j’ai d’ailleurs hâte de tester moi même !
Pretty much identical in ingredients and method to my own Scandinavian Multi-seed Crispbreads I published the year before on kellies food to glow! I’m glad you like them.
I don’t think they came from this site though, but I lived in Sweden many years and learned my way when it comes to various crispbread recipes. Del
Is there any substitute for the all purpose flour besides rolled oats? Do you think oat flour or almond flour would work? Rolled oats seem to make the crackers crumbly.
★★★★★
Yum! I’m stuck at home due to the pandemic, and I’m about to run out of Vasa brot. I found you while searching online for a home made version – lucky me! They just came out of the oven and barely got cool enough to handle before I dived in. With butter and cheese, they take me right back to Sweden! I just have to remember that I gained weight there, and I’m pretty sure it was because of all the cheese I ate – on knaekebrod! Thank you – I’ll be back soon for more Swedish food! PS. Your recipe is the first one for which I’ve sent a comment.
Hi! I’m so happy you liked the recipe, thanks for sharing your thoughts with us and such an enthusiastic and fun review 🙂 All the best. Del
My first time making knäckebröd and it is so delicious! I skipped the sesame seeds and used mixed seeds instead (pumpkin, sunflower, golden flaxseeds) as well as the brown flaxseeds. The cumin is a lovely spice to add too. It’s so easy to make – just need to make sure I don’t snack away on it in one go. Thanks for the recipe!
★★★★★
I’m so happy you liked it, thank you so much, Dee, for such a great feedback 🙂 Del
Delicious & Crisp!
So easy to make.
Thanks for sharing
★★★★★
Hello! Could I replace rye flour with graham flour (which is what I have at home)? Looking forward to trying this and other of your recipes! Thanks! Martina