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Knäckebröd – Swedish Multi-Seed Crispbread served on a brown board with some butter spread on top

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

Equipment

Ingredients

  • 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

Instructions

  • 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
    Ingredients used in Crispbread
  • 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.
    Dough for crispbread
  • 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)
    Crispbread ready to be 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.
    Baked Crispbread
  • 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.

Notes

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