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Knäckebröd – Swedish Multi-Seed Crispbread

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This was on my to-do list since I explored the Scandinavian Cuisine for the BM. So I thought why not add this Bread/Crispbread for A to Z International FlatBread series, where we a group of bloggers are dishing out three different types of FlatBread/Pancake series. Do check out the links below, if you want to explore more of the Bread’s.

Knäckebröd - Swedish Multi-Seed Crispbread

Knäckebröd or Crispbread is a staple of Danish cuisine. You can find this crispbread across Scandinavia. It is called as knekkebrød in Norway, knäckebröd in Sweden, nakkileipä in Finland, Knäckebrot in Germany, and knäckebröd in the Netherlands. Besides the many seeds, it mainly contains rye flour, the staple of poor man’s diet. They are light and keep fresh for a very long time.  They can be topped up with sweet or savoury toppings like cheese and tomatoes or just with plain butter or Jam. They are very quick to make, just mix all the ingredients, roll, bake and you are done.

Knäckebröd - Swedish Multi-Seed Crispbread

There are many different versions of this, with type of flour or rolled oats, seeds and spices. I have taken the original recipe from here. There was an option to use All purpose flour or oats along with Rye Flour. I made it with Oats and Rye Flour. The taste of this is similar to Indian Til chikki (Sessame brittle), but minus the sweet. My son and my husband both gave me the same comment on eating the first bite. I now enjoy this just as is or when I just want to munch on something but not too heavy. They are so crunchy and perfectly crisp and with leave your taste buds craving for more.

Knäckebröd - Swedish Multi-Seed Crispbread

Recipes in this series of A-Z International FlatBreads

A- Afghani Bolani

B- Boxty – Irish Potato FlatBread

C- Corn Tortilla

D- Dhal Puri

F-Farinata Genovese : Ligurian Chickpea Flatbread

Gözleme (Turkish Flatbread with Potato, Spinach, Mint and Feta Cheese)

H- Harcha (Moroccan FlatBread)

I – Injera (Ethiopian FlatBread)

J-Jamaican FlatBread – Bammy

Knäckebröd - Swedish Multi-Seed Crispbread

Knäckebröd – Swedish Multi-Seed Crispbread

Easy thin and crispy Swedish crispbreads made using Rye Flour and Oats to serve with butter, cheese, or any savory or sweet spread.
5 from 7 votes
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Course: Appetizer, Breakfast
Cuisine: Scandinavian
Keyword: Crispbread, Oats, Rye, Seeds, Vegan
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Author: Renu Agrawal-Dongre


  • 1 cup 100g Rye flour
  • 1 cup 100g Oats (I used Porridge Oats)
  • cup 50g Flaxseeds
  • cup 50g Sesame seeds
  • cup 50g Pumpkin seeds
  • 2 teaspoons Fennel seeds cracked (optional)
  • 1 teasponn Cumin seeds optional
  • ¾ teaspoon Salt (Would add a bit more next time)
  • ¼ cup 50 ml Olive oil
  • cup 150 ml hot water


  • Preheat the oven to 180°C.   
  • Add all the dry ingredients to a large bowl. Stir well with a rubber spatula, then add in the oil and water. 
  • Stir well and use your hands to form a compact ball.
  • Place a sheet of parchment paper onto a large surface and place the dough on top. (If required you can divide the dough into two).
  • Cover with another sheet of parchment paper, and flatten the dough into a large and thin rectangle using a rolling pin. Try to make it as thin as possible, but careful not to tear it apart.
  • Remove the parchment paper on top and transfer carefully the flattened bread along with the parchment paper underneath into the baking tray. 
  • You can lightly score into pieces with a sharp knife. (I did not, but it is advisable to do if you need a clean and uniform pieces afterwards, as it becomes difficult to cut into pieces once baked)
  • One can sprinkle with some additional flaky salt over it. (I skipped it).
    Knäckebröd - Swedish Multi-Seed Crispbread
  • Place the trays in the oven and bake for 15 minutes. Rotate the tray after 15 minutes or so, if your oven has a tendency to be more hot on the back or front side.
  • Bake it for another 10 to 15 more minutes, until golden. Be careful we do not want it to be burned.
  • Let it cool on the baking tray itself. Break into pieces, or crack along the scored lines with a knife.
  • Store in a airtight container for up to two weeks.


One can substitute the Oats with All purpose flour.
Tried this recipe?Share your feedback @renunad or tag #cookwithrenu
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu

Other Scandinavian Recipes on my blog:

No-Bake Chocolate Ball (Chokladboll)

Spritz Cookies (Swedish Butter Cookies)


Love to read your comments and feedback. Do drop a line in the comment section if you like and do not forget to rate the Recipe. If you try this recipe, would love to see your creations, take a picture and do tag me at @cookwithrenu using the hashtag #Cookwithrenu on Facebook, Twitter, Google+ and @Renunad on Instagram. Subscribe to my email list so that you get the recipe straight in your mailbox.

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Knäckebröd - Swedish Multi-Seed Crispbread

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Day 11 – International Flat Breads – Letter K


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Recipe Rating

Padmajha PJ

Tuesday 16th of October 2018

Wow! Such a crisp flatbread. The mutli seeded cracker looks super addictive!

preeti garg

Monday 15th of October 2018

Never heard such about bread... looks so crunchy and tasty.


Thursday 11th of October 2018

This is a amzing multi seed bread recipe Renu you brought. All good fats and guiltfree snack. I am bookmarking this looking great.

Sandhya Ramakrishnan

Tuesday 9th of October 2018

I baked the exact seeded crisp bread for N and we loved it. I am going to treat it more like an energy bar and take it with us for hiking. We loved it with jam. Give it a try with some preserve and see how you liked it.


Tuesday 9th of October 2018

Its interesting to note this is part of the flatbread and as you said it sure looks like a til chikki..I am sure it helps to have these stocked!..good pick..