Easy Swedish Crispbread (Knäckebröd)
A simple recipe for Swedish Crispbread (Knäckebröd) featuring dark rye flour and oats. A delicious and nutritious accompaniment to snacks and meals at any time of day!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup dark rye flour
- 1 cup all purpose flour
- ½ cup rolled oats
- ½ teaspoon fine salt
- 1 teaspoon sugar
- 2 teaspoons instant dry yeast
- ¾ cup milk
- 2 tablespoons unsalted butter (melted and cooled, plus more melted butter for brushing)
- Large sea salt crystals for sprinkling (such as Maldon)
Instructions
- 1
Whisk flours, oats, salt, sugar and yeast together in a large bowl. Stir in milk and butter. Knead briefly in the bowl with your hands until the dough comes together (dough will be quite stiff and a bit sticky). Cover and let rise at room temperature for 1 hour.
- 2
Preheat oven to 375 degrees. Divide dough into 6 equal pieces and cover with plastic wrap. Working with one piece of dough at a time, roll into a thin round on a sheet of parchment paper using a traditional rolling pin.
- 3
Roll with a kruskavel a few times or poke all over with a skewer or fork. Cut a 1 inch hole out of the center using a biscuit cutter. Set the round cut out piece of dough next to the larger crispbread. Brush both with butter and sprinkle with sea salt crystals.
- 4
Transfer parchment paper to a baking sheet. Bake until golden brown and crispy, about 12-15 minutes. Transfer to a wire rack to cool. Repeat with remaining pieces of dough.