🇸🇪 Sweden recipe
Knäckebröd
Swedish crispbread has been a staple of the Scandinavian pantry for over 500 years, originally baked twice a year and stored on poles hung from the ceiling. This homemade version uses a blend of rye and wheat flours enriched with seeds, rolled paper-thin and baked until dry and shattering. The result is far superior to anything from a box — nutty, deeply flavored, and satisfying with just butter and cheese or piled high with smoked salmon and cream cheese.
Prep20 mins
Cook20 mins
Serves8
Difficultymedium
Ingredients
- 200g dark rye flour
- 100g plain wheat flour
- 50g rolled oats
- 2 tablespoons sesame seeds
- 2 tablespoons sunflower seeds
- 1 tablespoon caraway seeds
- 1 tablespoon flax seeds
- 1½ teaspoons fine sea salt
- 1 teaspoon baking powder
- 2 tablespoons honey
- 3 tablespoons olive oil or melted butter
- 200ml warm water
- Flaky sea salt, for sprinkling
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 180
- Protein
- 6 g
- Carbs
- 32 g
- Fat
- 4 g
