Thin, crisp and so easy to make from scratch, this traditional recipe for rye Swedish Crispbread (Knäckebröd) is sure to become a regular part of your baking rotation. These crispbreads are simple, delicious and full of good things like dark rye flour and old-fashioned rolled oats...a serious step up from store bought rye crackers!
Fortunately it's an easy and fun baking project take on an in an afternoon. Keep reading for step-by-step instructions for making Swedish Crispbread (Knäckebröd) at home!
Why This Recipe Works
- The dough contains only simple, wholesome ingredients and rolls out incredibly easily.
- The crispbreads are (as the name suggests) really light and crisp in texture.
- They taste subtly of rye flour and oats and make the perfect backdrop for a variety of different toppings.
The Ingredients
- All purpose flour, rye flour and old-fashioned rolled oats form the hearty base of this recipe.
- Sugar provides just a touch of sweetness and helps the knäckebröd become golden brown in the oven.
- Instant yeast serves as the leavener and helps the crispbread achieve a light and crisp texture. Be sure to look for instant yeast rather than active dry as they each behave very differently in a recipe (see the FAQ section below for more information on the difference between instant and active dry yeast, plus information about substitutions).
- There is salt in the dough itself, and there is also flaky sea salt sprinkled on top for baking. Both help highlight the flavors of the rye and oats.
- Milk and melted butter bring moisture and richness to the recipe.
The Equipment
- Parchment paper
- 2 rimmed baking sheets
- Regular rolling pin
- Notched rolling pin (kruskavel) OR a dinner fork
- Pizza wheel
- 1 inch diameter round cookie cutter
- Pastry or basting brush
- Wire cooling rack
How to Make This Recipe
- Begin by whisking the rye flour, all purpose flour, oats, yeast, salt and sugar together in a medium bowl.
- Add the milk and cooled melted butter. Mix with a rubber spatula or wooden spoon until the dough is shaggy in appearance and getting difficult to stir.
- Using your hands, knead the dough for a few minutes inside the bowl, picking up any loose flour on the bottom of the bowl, until the dough comes together into a ball.
- Cover the bowl with plastic wrap and let it rise at room temperature for an hour.
- Preheat the oven to 375 degrees. Lay a piece of parchment paper on a work surface. Divide the dough into 6 equal pieces and pat one of the pieces into a round disc and lay it in the center of the parchment. Keep the other 5 pieces in the bowl and cover again with plastic wrap.
- Roll the disk of dough out using a regular rolling pin until it is as thin as you can get it and about 7 or 8 inches in diameter. Trim the edges with a pizza wheel to create a neat circle shape.
- Switch to a notched rolling pin (kruskavel) or a fork. Either roll over the dough a few times with the kruskavel or poke all over with the fork. Using a round cookie cutter that is about an inch in diamter, cut a hole out of the center of the crispbread. Lay the round piece of dough that came out of the hole next to the piece of crispbread on the parchment.
- Brush the crispbread with melted butter and sprinkle with flaky sea salt. Transfer to the oven and bake until golden brown and crispy, about 12-15 minutes. Remove from the oven and transfer to a wire cooling rack to cool completely. Repeat with remaining pieces of dough.
Expert Tips
- Roll the dough directly on a piece of parchment paper. This eliminates the need to add any additional flour or transfer the dough round from the counter to a baking pan. It also makes it easier to roll the crispbread really, really thin. If you are not already doing so, it's worth checking out your local bakery supply store for a large box of baking parchment paper. It is so much more affordable that buying a small box of it at the grocery store.
- Roll your crispbread thin. PAPER thin. When you think it's thin enough, keep rolling. You will get a much more crisp final product when you take the time to roll it out as thin as you possibly can. You can also expect your crispbread to expand slightly when baked so it will not be quite as thin as when it went into the oven.
- Use a pizza wheel to even out the edges if necessary. Don't worry if your crispbread is more amoeba-shaped than round. Simply use a pizza wheel to even out the edges. Or leave it amoeba-shaped! That's rustic and charming, too. The more you make your own knäckebröd at home, the better you will become at rolling out the dough.
- Cut a hole in the center of your crispbread using a round cookie cutter. Not just because it's charming and traditional, but also because the center is the last part of the knäckebröd to crisp up. Creating that hole in the center creates extra edges and helps prevent the dreaded soggy crispbread. Go ahead and bake up the little rounds along side the larger piece of crispbread, just like you might make donut holes out of dough cut from the center of a donut.
- Brush the crispbread with butter and sprinkle on some flaky sea salt before baking. This helps with browning and adds incredible flavor.
- Bake until golden brown and crisp. DO NOT remove your knäckebröd from the oven too soon. This leads to soggy crispbread. You want to make sure it is crispy all the way through.
- Allow the crispbread to cool completely on a wire rack prior to storing. Moisture is the enemy of good crispbread. Make sure that it is thoroughly cooled before placing in an airtight container.
FAQs
Scandinavians eat a lot of crispbread, Swedes boasting the highest consumption, closely followed by Norway. Crispbread is Sweden's second largest export (just behind vodka), and on average, Swedes consume over 450 slices of crispbread per year! While crispbread might seem like just a cracker, Scandinavians see it as another form of bread and serve it for breakfast, lunch and dinner and as a snack in between meals.
Crispbread was traditionally made only twice a year and stored on a long pole hanging near the ceiling, hence the hole in the center of each piece. When you were ready for another crispbread, you could simply climb up, slide one off the pole and give it a little dust off. While this storage method is very charming, modern day Scandinavians are more likely to opt for an airtight container to keep their crispbread fresh AND dust-free.
It's best to store it in airtight container at room temperature. It will keep for at least a couple of weeks.
The essential difference between the two is that instant yeast can be mixed right in with the dry ingredients whereas active dry yeast needs to be proofed in warm liquid prior to adding it to the recipe. Instant yeast is also more reliable, effective and fast-acting.
Yes, if you are using active dry yeast instead of instant yeast it is best to warm the milk in the recipe to about 105-115 degrees F and stir the sugar and yeast into the warm milk. Let it sit until it begins to become foamy (about 10 minutes) and proceed with the recipe.
Absolutely! Substitute plant-based milk for the regular milk and your favorite vegan butter substitute for the butter.
What to Serve on Crispbread
Crispbread makes an excellent base for just about anything and everything, and quite honestly, nothing quite beats a generous smear of good butter. But there are many toppings beyond butter to consider as well. For breakfast, think butter and sliced hard-boiled egg, or maybe cream cheese and a homemade fruit compote or store-bought jam. For lunch, how about a piece of crispbread piled high with creamy chickpea salad or egg salad? It makes a very nice partner for gravlax (with a little mustard sauce drizzled over the top. And as an easy and delicious accompaniment to your Nordic supper, serve it buttered along side a cozy soup or stew. It's perfect for dipping.
While there are many obvious ways to use crispbread, there a few not so obvious but popular ways to eat this crunchy bread in Scandinavia:
- Crushed up and sprinkled on yogurt with fruit for breakfast;
- Covered with cheese and broiled to make crispy little toasts;
- Crispbread pizza! Top your knäckebröd with a few favorite ingredients and a sprinkling of cheese and pop it into a 350 degree oven to heat through. Ingenious!
Related Recipes
Looking for more tasty Scandinavian crispbreads or flatbreads? Give these a try!
Ready to try this Rye and Oat Crispbread for yourself? Please do and let me know how it goes in the comments below. Honestly, there is something very meditative and satisfying about making crispbread at home. I hope you enjoy the process of baking it (and eating it) as much as I do.
Recipe
Easy Swedish Crispbread (Knäckebröd)
Ingredients
- 1 cup dark rye flour
- 1 cup all purpose flour
- ½ cup rolled oats
- ½ teaspoon fine salt
- 1 teaspoon sugar
- 2 teaspoons instant dry yeast
- ¾ cup milk
- 2 tablespoons unsalted butter melted and cooled, plus more melted butter for brushing
- Large sea salt crystals for sprinkling such as Maldon
Instructions
- Whisk flours, oats, salt, sugar and yeast together in a large bowl. Stir in milk and butter. Knead briefly in the bowl with your hands until the dough comes together (dough will be quite stiff and a bit sticky). Cover and let rise at room temperature for 1 hour.
- Preheat oven to 375 degrees. Divide dough into 6 equal pieces and cover with plastic wrap. Working with one piece of dough at a time, roll into a thin round on a sheet of parchment paper using a traditional rolling pin.
- Roll with a kruskavel a few times or poke all over with a skewer or fork. Cut a 1 inch hole out of the center using a biscuit cutter. Set the round cut out piece of dough next to the larger crispbread. Brush both with butter and sprinkle with sea salt crystals.
- Transfer parchment paper to a baking sheet. Bake until golden brown and crispy, about 12-15 minutes. Transfer to a wire rack to cool. Repeat with remaining pieces of dough.
Video
Notes
Nutrition
If you loved this recipe, give it a star review! Also, snap a picture of your Swedish Crispbread (Knäckebröd) and share it with me on Instagram using the hashtag #truenorthkitchen and tagging me @true_north_kitchen.
Paul
I have made this several times and we have very much enjoyed it. However, I find the dough does not rise at all and while it is a bit sticky and stiff when I put it aside to rise, after an hour it becomes dry and crumbly. Is that what is supposed to be like?
Kristi
Hi Paul,
It should not be dry and crumbly to the point that it is difficult to roll out. It could be the the brand of rye flour you are using (I use the Bob's Red Mill Organic Dark Rye flour). Maybe try adding an extra tablespoon oro two of water to dough next time and see if that helps!
Kristi
Mia
I am Swedish and have adapted many yummy ways to use Knackebrod...
Layering knackebrod w your favourite toppings and then toaster oven or broil or bake is fantastic, filling and uber healthy!
Note: prepare and use immediately as knackebrod gets soggy...
Spread w a little mayo, top w shaved onions, lettuce, then (a protein) like sliced turkey, ham, (if you like or without), whatever you have on hand, top w your favorite cheese - pop in toaster oven! fabulous.
Tuna melts, amazing! Let your lettuce be your first layer, delicious and nutritious, your tuna mix (I add chopped apple and craisins to my tuna blend) and then cheese - Yum Yum Yum…
A simple spread of mayo, a good white cheddar cheese slice (s) and sliced cucumbers (thick or thin whatever you like) - salt and pepper. Wow! (Pate and cucumber for us Scandinavians, also real hit) My go to lunch at work...
First layer mayo, sliced ham, tomato slices, basil (whatever seasoning is your favorite) cheese - toaster oven (or broil or bake until melted). I developed this as a dinner choice when I was in CEGEP Montreal (Marianopolis) as an 18 yr old student on a budget of zero! Fond memories - still use it today over 40 yrs later 🙂
Kristi
Mia,
Thanks for all great ideas!
Kristi
Veronica
Followed your tips and they came out just perfect. Love them!!! Thank you
Kristi
So perfectly crispy and easy to make!
Molly
Crispy and perfect!
Riccardo
Hi there, I find your recipes amazing!!! Thank you so much!!!
Can you help me with the conversion of the quantities, I cannot understand how many grams are the cups
Kristi
Hi Riccardo,
Thanks for your nice comment! I will add the grams to this recipe as soon as I can. I appreciate your feedback!
Kristi
Aditi
Amazing recipe. Perfect crisp-bread that is soo tasty and crunchy. We enjoyed it with homemade garlic & thyme cream-cheese and planning to finish the rest with orange marmalade or pizza style 🙂 This is our new favourite snack. Similar to the Indian Mathri.
*We used light rye flour and replaced all-purpose flour with half wholewheat flour and half refined wheat flour. Used Arabian Sea salt flakes that really added to the taste.
Kristi
Thanks for your comment, Aditi! I'm so glad you enjoyed the crispbread. That homemade cream cheese sounds AMAZING!
Kristi
Patrica Swanson
After making your Pullman loaf rye about five times now, this recipe caught my eye. Would you think that using whole wheat flour, instead of white, would be acceptable? I prefer to use whole wheat when possible. In you Pullman rye recipe, I actually turn it into pumpernickel with the addition of molasses, instant espresso coffee granules, and unsweetened cocoa powder. All my friends beg for me to bake and give more often. I have been using a waxed fabric bag to stash the bread for a day or so, or until it is cut and frozen. Thank you so much for these recipes.
Kristi
Hi Patricia,
I think you could definitely give it a try! I don't see why it wouldn't work. Please report back and let me know how it goes! And I LOVE your variation on the rugbrød. That sounds fantastic! I bet that it has a lovely, dark color too. And you are VERY welcome for the recipes. I'm so happy you enjoy them!
Kristi
Patricia Swanson
Although it is my husband who is of Scandinavian heritage, I am the chief cook. Just as soon as the kruskavel rolling pin arrived at the door, I was “on it” to make the Crispbread. I did use whole wheat and rye flours. When I didn’t think I could get them any thinner, I kept rolling. At our altitude of 5280 feet here in Denver, I ended up baking them an extra 10 minutes. I have left them in an uncovered container on the counter. Just now, I toast a piece to then top with ham and Swiss cheese. Very yummy. Again, thank you so much for another wonderful recipe.
Kristi
Hi Patricia,
Thank you for your comment! I'm glad the whole wheat flour worked out and that you enjoyed the crispbread. And it's always interesting baking at higher altitudes, isn't it? I used to live in Denver and I remember those days well! Thanks again for taking the time to leave me your feedback. It really means a lot!
Kristi