Knäckebröd – Swedish Multi-Seed Crispbread are healthy and vegan crispbreads with all the good things and can be enjoyed as a snack.
What is Knäckebröd or Crispbread?
Knäckebröd or Crispbread is a staple of Danish cuisine. You can find this crispbread across Scandinavia. It is called knekkebrød in Norway, knäckebröd in Sweden, nakkileipä in Finland, Knäckebrot in Germany, and knäckebröd in the Netherlands.
These bread are traditionally light and keep fresh for a long time due to the lack of water. Crispbread is one of the staple food and was for a long time considered a poor man’s diet.
Recently on my visit to Denmark, I bought a pack of crispbread. It was like testing my recipe. When I had a bite, I was happy. My crispbread tasted much like what I bought. 🙂
Taste of Crispbread
The taste of this is similar to Indian Til chikki (Sesame brittle), but minus the sweetness. 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 leave your taste buds craving for more.
Ingredients that go in Knäckebröd – Swedish Multi-Seed Crispbread.
This Multi-seed crispbread is made using rye flour as the main ingredient. There are different seeds like flaxseeds, sesame, pumpkin, and fennel seeds going in the bread along with water and salt.
As with everything, there are different versions of this. Type of flour used 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.
Ways to enjoy crispbread
This makes this crispbread a healthy and delicious snack. Can be packed for picnics and topped up with sweet or savory toppings.
This crispbread can be enjoyed with butter, cheese, jam, or chutneys. They can be topped up with veggies like lettuce, tomatoes, etc, or with some meat to make it a complete meal.
Recipe process of Knäckebröd – Swedish Multi-Seed Crispbread
They are very quick to make, just mix all the ingredients, roll, and bake and you are done. Yes, that’s it. At times they are being rolled into a disc and a hole is being made in the center for even cooking. It might be a tad difficult to roll if your dough does not come along, so the step of mixing all ingredients and making a tight ball is crucial.
Recipes Shared up to now in this series of A-Z International FlatBreads
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Other Scandinavian Recipes on my blog:
No-Bake Chocolate Ball (Chokladboll)
Spritz Cookies (Swedish Butter Cookies)
Knäckebröd – Swedish Multi-Seed Crispbread
- 1 cup 100g Rye flour
- 1 cup 100g Oats (I used Porridge Oats)
- ⅓ cup 50g Flaxseeds
- ⅓ cup 50g Sesame seeds
- ⅓ 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
- ⅔ cup 150 ml hot water
- Preheat the oven to 180°C.
- Add all the dry ingredients to a large bowl.1 cup 100g Rye flour, 1 cup 100g Oats, ⅓ cup 50g Flaxseeds, ⅓ cup 50g Sesame seeds, ⅓ cup 50g Pumpkin seeds, 2 teaspoons Fennel seeds, 1 teasponn Cumin seeds, ¾ teaspoon Salt
- Stir well with a rubber spatula, then add in the oil and water.¼ cup 50 ml Olive oil, ⅔ cup 150 ml hot 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).
- 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.
Sending this to:
Earlier I shared this with Day 11 – International Flat Breads – Letter K
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92
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The post was originally published on 13-Sept-2018, Today 6-Aug-2022, I am updating the post with more information. Pics and recipe remain unchanged. Today I am sharing this with Foodies_RedoingOldPost_82
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Thursday 29th of September 2022
Made this a number of times and always pleased with outcome. Recipe is flexible. I also add more low-salt and play around with different seeds/nuts and even using it as a breakfast crunch with honey. Tip - When making crispbread I do score deeply and I use a cheese board scraper/chisel shaped knife to punch cut score lines from outside inwards whilst still hot from oven and I always get perfect rectangles.
Renu Agrawal Dongre
Saturday 1st of October 2022
Thank YOu Sally for your feedback, I am glad you liked it. Thank you for sharing the tip, it definitely helps me and my viewers learn more.
Jayashree T Rao
Friday 19th of August 2022
Good to know about this bread through your blog. It looks like the savoury version of til chikki. I must try making this one sometime, it makes a good evening snack for us.
Tuesday 16th of October 2018
Wow! Such a crisp flatbread. The mutli seeded cracker looks super addictive!
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.