Swedish Hardtack Knckebrd
Transport your taste buds to Scandinavia with this authentic Swedish Hardtack Knäckebröd recipe, a delightfully crisp and wholesome rye-based flatbread. Made with a blend of rye flour and all-purpose flour, and elevated with optional additions like nutty sesame or aromatic caraway seeds, this traditional bread is both versatile and easy to prepare. The dough is rolled paper-thin, cut into rounds, and pricked to create a beautifully rustic texture that bakes to golden perfection in just 15 minutes. Ideal as a hearty snack or paired with your favorite spreads, cheeses, or cured fish, this classic Swedish knäckebröd offers the perfect balance of simplicity and flavor. Packed with Nordic charm and a satisfying crunch, it's a must-try recipe for fans of artisanal bread and Scandinavian cuisine.
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Ingredients
- 250 grams Rye flour
- 50 grams All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Dry yeast
- 200 milliliters Warm water
- 1 tablespoon Neutral oil (e.g., canola or sunflower)
- 2 tablespoons Sesame seeds (optional)
- 1 teaspoon Caraway seeds (optional)
Directions
Step 1
In a large mixing bowl, combine the rye flour, all-purpose flour, and salt. If adding seeds, mix them in at this stage.
Step 2
In a small bowl, dissolve the dry yeast in the warm water and let it sit for 5 minutes until slightly foamy.
Step 3
Make a well in the center of the dry ingredients and pour in the yeast mixture along with the oil. Mix until a rough dough forms.
Step 4
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
Step 5
Place the dough back into the mixing bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Step 6
Preheat your oven to 200°C (400°F). Line two baking sheets with parchment paper.
Step 7
Divide the dough into 4 evenly sized portions. Roll each portion out very thinly (about 1-2 mm thick) on a floured surface.
Step 8
Using a round cutter (or a bowl turned upside down), cut the dough into circles. Punch a small hole in the center of each circle if you want to hang or store them traditionally.
Step 9
Transfer the circles to the prepared baking sheets. Prick each piece generously with a fork to allow air to escape during baking and prevent puffing.
Step 10
Bake in the preheated oven for 12-15 minutes, or until the knäckebröd is golden brown and crisp. Rotate the trays halfway through baking for even browning.
Step 11
Remove from the oven and let cool completely on wire racks. Store in an airtight container to keep the knäckebröd crisp.
Nutrition Facts
| Serving size | (488.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1069.9 |
| Total Fat 27.1g | 0% |
| Saturated Fat 2.8g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 9.2mg | 0% |
| Total Carbohydrate 197.7g | 0% |
| Dietary Fiber 40.5g | 0% |
| Total Sugars 2.3g | |
| Protein 30.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 236.4mg | 0% |
| Iron 9.3mg | 0% |
| Potassium 1421.7mg | 0% |
Source of Calories