Rye and Oat Crispbread

Rye and Oat Crispbread

An easy recipe for Scandinavian crispbread featuring dark rye flour and oats.  A delicious and nutritious accompaniment to snacks and meals at any time of day!


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


  1. 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.
  2. Preheat oven to 400 degrees.  Divide dough into 8 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.  

  3. 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.  Brush with butter and sprinkle with sea salt crystals.

  4. 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.

Keywords: rye, oat, crispbread, cracker, homemade, knäckebröd, Scandinavian