Knäckebröd (Swedish Crispbread)

TYPE : Swedish
YIELD : 12 pieces
CALORIES : 135 kcal
PREP TIME : 30 minutes
COOK TIME : 10 minutes
TOTAL TIME : 2 hours 40 minutes


  • 1 cup (2.5 dl) active rye sourdough starter , or 2 tsp instant yeast
  • 3/4 cup (2 dl) lukewarm water
  • 2 cups (5 dl) rye flour
  • 1 cup (2.5 dl) whole wheat or bread flour
  • 2 tbsp dark syrup
  • 1 1/2 tsp salt
  • 1 tsp bread spices (caraway & fennel seed)


  • Combine all ingredients and knead the dough for 10 minutes. Place in a lightly greased bowl, cover with plastic wrap or lid and allow to rise for about 2 hours.
  • Meanwhile, set the oven to 400°F (200°C).
  • Divide the dough into 12 equal pieces and roll them into balls. Using a rolling pin, flatten a few balls at a time into very thin, 8 inch (20 cm) circles directly onto parchment paper (supported by a damp towel underneath).
  • Prick all over with a fork, docker or "kruskavel" and bake on top of a baking stone or hot baking sheet until the edges begin to brown, about 8-10 minutes.
  • Allow to cool completely on a rack, then store in an airtight container (add a paper towel if really humid).


For “Wasa” rectangles, roll the dough into larger sheets, prick all over, then use a pizza cutter or knife to cut 3×5 inch (7.5×13 cm) pieces. Separate them after baking.
Change it up by adding different types of flour, a few tablespoons of flax seed, psyllium husks or wheat germ, or by sprinkling sesame or poppy seeds on top (brush with a little water to make them stick).

Roll into balls, flatten and prick all over.

Cut into rectangles for “Wasa look”.

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