Rye and Oat Crispbread

Swedish crispbreads and a wooden knife with butter

5 from 1 reviews

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. 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.  

  2. 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.

  3. 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