Easy Swedish Crispbread (Knäckebröd) - Swedish Recipes

Easy Swedish Crispbread (Knäckebröd)

Prep: 15 mins Cook: 15 mins 375°F Serves: 6

Adapted from another source

This is not my original recipe. Check out the original recipe here.

Adapted from True North Kitchen. Credit: Kristi @ True North Kitchen

Easy Swedish Crispbread (Knäckebröd)
6
See Saved Recipes

Ingredients

  • 1 cup dark rye flour
  • 1 cup all purpose flour
  • 1 ½ cup rolled oats
  • 1 ½ teaspoon fine salt
  • 1 teaspoon sugar
  • 2 teaspoons instant dry yeast
  • 1 ¾ cup milk
  • 2 tablespoons unsalted butter (melted and cooled)
  • 1 Large sea salt crystals for sprinkling (such as Maldon)

Instructions

  1. Whisk flours, oats, salt, sugar and yeast together in a large bowl. Stir in milk and butter. Knead briefly in the bowl until the dough comes together. Cover and let rise for 1 hour.
  2. Preheat oven to 375°F. Divide dough into 6 pieces and cover. Roll each piece thin on parchment. Roll with kruskavel or poke with fork. Cut 1-inch center hole. Set cut-out next to dough. Brush both with butter, sprinkle with sea salt.
  3. Bake for 12–15 minutes until golden and crisp. Cool on wire rack. Repeat with remaining dough.

Chef's Notes

  • Roll your crispbread thin. PAPER thin. It will expand slightly in the oven. Bake until golden brown and crisp. Cool completely before storing to avoid sogginess. Store in airtight container at room temp for up to two weeks.

Nutrition Information

228 Calories
6g Fat
37g Carbs
8g Protein

Nutrition Warnings

Preference Status
Vegan ❌ Conflict
Gluten free ❌ Conflict
Dairy free ❌ Conflict
Low sugar ❌ Conflict
Low sodium ❌ Conflict
See Saved Recipes