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- Dish type
- Brown bread
- Rye bread
This is the Norwegian take on crispbread. Serve with your favourite toppings.
10 people made this
IngredientsMakes: 12 crispbreads
- 1 tablespoon dried active baking yeast
- 250ml warm water (40-45 degrees C)
- 135g rye flour
- 165g plain flour
- 1 teaspoon salt
- 35g dark rye flour
MethodPrep:25min ›Cook:8min ›Extra time:20min proofing › Ready in:53min
- Sprinkle yeast over the water in a small bowl. Set aside.
- Combine rye flour with plain flour in a large bowl. Stir in the salt. Mix in the yeast mixture to make a soft dough. Turn dough out onto a board floured with dark rye flour. Knead lightly, mixing in dark rye flour. Shape dough into a fat roll and cut into 12 portions. Roll each portion into a ball; cover balls with a towel and let rise 20 minutes.
- Preheat oven to 220 C / Gas 7. Lightly grease 2 baking trays.
- On a floured board, roll out each ball into a flat circles about 10cm in diameter. Place rounds on prepared baking trays and prick with a fork.
- Bake in preheated oven until lightly browned, 8 to 10 minutes. Cool on a rack.
Reviews & ratingsAverage global rating:(4)
Reviews in English (4)
Thank you for sharing your fantastic recipe. The finished product is just what I hoped for!I cooked the bread for 2 or 3 minutes longer than suggested, but I just moved to a new apartment and haven't got a feel for the new oven yet.-05 Oct 2008
My problem was getting the rye meal! I finally decided to chop up rye berries! Other than that, the bread was easy to make! The taste and texture were great! This goes real well with a hearty soup. We will be making this again! Thanks for the recipe!-29 Jan 2010
Traditionally, most Swedes baked their own bread and usually wanted a bread that was easy to bake and that would keep well most Swedes therefore chose to bake crispbread. (The pattern wasn’t followed by everyone as Swedes in the far north tended to bake a soft, tortilla-type bread and those in the south preferred a syrup-based rye bread, but for the majority crispbread ruled.)
Nowadays crispbread is easy to store in airtight containers, but originally they were made with a hole in the centre so that they could be hung over the oven to keep dry.
These delightful wobbly crispbreads are irresistible and perfect for breaking and sharing. Serve them simply with good quality butter, cheese and fruit or smoked salmon, cold meats, pâtés and dips. John Duxbury
• Use any flour you want: if you want to go rustic, use stoneground and if you want to go healthy, use fine rye, spelt or barley flour.
• Other toppings to try include anise seeds (aniseeds), linseed, sunflower seeds or a gourmet salt. (The rosemary salt shown above is by Falksalt, a Swedish company, and is available in the UK from Marks & Spencer and online.)
• Use some cutters to make some small individual crispbreads, which are ideal for canapés.
• If you have a pizza stone (baking stone), the knäckebröd will appreciate the quick burst of heat. Simply slide the knäckebröd on to a piece of baking parchment and transfer directly to the stone.
• If the bread loses its crispness, reheat it briefly in the oven.
• Tie some crispbreads with ribbon to make a nice present.
• If you like knäckebröd, try tunt knäckebröd (thin rye crispbread). They are superb with cheese or with an aperitif. Wonderfully moreish.
|200 g*||whipping cream|
|260 g||dark wholemeal rye flour|
|320 g||strong (bread) flour|
|5 g||salt, 1 tsp|
|14 g||"fast action" dried yeast, 1 packet|
*We recommend using digital scales to measure liquids
1. Heat the cream and water together until warm to the touch.
2. Mix the flours and salt in a large bowl. Add the yeast and stir.
3. Add the cream and water mixture and mix together to form a dough.
4. Using the rye flour for dusting, turn the dough out on to a lightly floured surface and knead it for 2-3 minutes.
5. Cut the dough into 6 equal pieces then knead them into round balls.
6. Place the dough balls on a baking sheet, cover with a cloth and leave somewhere warm for 20-30 minutes.
7. Preheat the oven to 250°C (475°F, gas 9, fan 200°C ).
8. Using the rye flour for dusting, knock back a dough ball and then roll out it out using an ordinary rolling pin to about 15 cm (6”) diameter. Then transfer to a sheet of baking parchment and continue rolling out with an ordinary rolling pin until it is as thin as possible or at least 30 cm (12”) diameter. (Don't worry too much if the dough doesn't end up circular. You can trim roughly if you want but the shape is not critical.)
9. Sprinkle with the salt, sesame seeds and cumin seeds. Roll again to help the topping stick.
10. Make a pattern on the surface using a fork or a kruskavel(a patterned rolling pin).
11. Bake for 5 minutes and then turn over and bake for about another 3 minutes or until dry and hard. Transfer to a wire rack to cool.
12. Repeat with the other dough balls.
13. When the oven has cooled to about 50°C pop the crispbreads back in to dry out. This will help to make them nice and crisp.
14. Store the crispbreads in an airtight container.
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Because of its dry texture, crispbread has a longer shelf life than most other biscuits. Store in an airtight container for up to one week.
The key ingredients in crispbread are rye flour (typically wholemeal), water and salt, though modern incarnations incorporate spices or seeds. Traditional crispbread is unleavened, but some recipes now use yeast or sourdough to aid the formation of air pockets in the dough. Use a pegged rolling pin to cover the surface of the dough with small indentations to create texture in the crispbread. If you don't have a pegged rolling pin, prick the dough all over with a fork before baking - otherwise your crispbread will puff up.
Scandinavian Multi-Seed Crispbread Recipe with A Fragrant Twist
Scandinavian seeded crispbreads made with minimal flour, some salt, oil, water and sesame, flax, poppy and sunflower seeds (and a few aromatic ones too) are a crunchy, delicate platform for butter, cheese, pickled herring and anything at all savoury. They are a superb crunchy accompaniment to soup, too. Versions of knækbrød are eaten all over Denmark, Sweden and Norway and considered essential foods. High in protein, healthy fats and fiber, these are a near-perfect snack.
Don’t make these crispbreads. Really, don’t. Not because they aren’t good. No, don’t make them because a recent, highly-scientific study of three people says they are highly addictive. Eating one makes you eat more, and more, and more.
Soup coming soon – spring in a bowl courgette, broccoli, pea & basil! With my scandi crispbreads
It seems to be a gateway snack. Sufferers find they also crave dips and butter, jam and Marmite, soups and cheese. They will go to great lengths to eat them, including baking them when dinner needs to be made, or even when everyone is completely full and needs no. more. food.
I was inspired to make these lovely, delicate rye and oat Scandinavian-style crispbreads from a recent trip to Copenhagen with my very dear friend and surface design goddess, Niki.
We stayed at the very hip Hotel SP34, located centrally on the sweetest, trendiest street in the area, that also happened to serve the finest continental breakfast I’ve had the pleasure of eating.
Every morning was a fresh and wholesome selection of vegetables, fruits, local meats and cheeses, the best Bircher muesli ever (served in Weck jars. Love a Weck.), flaky buttery pillowy croissants, sturdy rye bread, thick white tangy butter, soft boiled eggs, crazy amounts of unusual condiments, tiny homemade fruity cakes, and addictive crispbreads. There was a lot of Instagramming around us. I refrained, for the most part.
Of course I have had crispbreads before. My blogging friend and new mum Katie (author of the fab nutrition-minded muffinmyth) had sent me some really rather fab ones from Stockholm I eked those out for as long as possible. But I have had nothing like these seeded, more-ish Danish crackers. My version (and SP34’s) are too frangible and seed-heavy to be commercially made, so homemade is the only option.
Naturally I was curious to know the recipe. When I asked, the morning baker replied modestly, in perfect English, “oh it’s just wheat flour, olive oil, seeds, water and salt”. Upon my return I did some sleuthing on the Interwebs and found that they often have rye and oats instead of wheat. I went for this option. I also opted for sunflower, sesame, pumpkin and flaxseeds. So far, so normal. But, after a couple of increasingly more thinly rolled batches, I got daring and threw in aromatic seeds, seaweed and a hint of chilli. And here I will stay. I think it’s a keeper.
Recipe: Rye Crispbread and Nordic Flatbread
Note: From "The Finnish Cookbook," by Beatrice Ojakangas.
• 4 1/2 to 5 c. rye flour, divided
Dissolve yeast in 2 cups warm water. Add the salt and gradually beat in 4 cups of the flour. The dough should be soft. Cover lightly and let rise in the mixing bowl in a warm place until doubled in bulk (about 1 hour).
Sprinkle a board generously with flour and turn the dough out onto it. Shape into a smooth ball and divide into 4 parts.
Form each into a round ball, using flour freely to keep the dough from sticking to your hands or to the board, but be careful not to work the extra flour into the dough. Roll out carefully, powdering any sticky spots with flour, until the dough is about 1/4- to 1/2- inch thick. Keep the shape round.
Using a large spatula, remove the round to a baking sheet that has been greased and floured. Prick the round all over with a fork cut a hole in the center (using a small round cutter about 2 inches in diameter), and let rise in warm place about 15 minutes.
Bake in a very hot oven (450 degrees) for 10 to 15 minutes or until the bread feels firm when touched. The rounds should still bend when they are removed from the oven. Cool on a rack.
For the breads to become properly crisp, they must be dried after cooling. Traditionally, they were strung up on poles to dry. However, you may place them on the racks in the oven after the oven has cooled, and let them dry overnight or for about 6 to 8 hours.
To serve, break into pieces and spread with butter.
Nutrition information per round of crispbread:
Calories 102 Fat 0 g Sodium 150 mg
Carbohydrates 22 g Saturated fat 0 g Calcium 8 mg
Protein 3 g Cholesterol 0 mg Dietary fiber 4 g
Diabetic exchanges per serving: 1½ bread/starch.
Note: This recipe was developed by Nordic food teacher, historian and cook Patrice Johnson of Roseville, who writes, "Think of it as radish pizza a celebration of the simple flavors we take for granted in Minnesota. The humble radish reminds me to appreciate small blessings."
For the crust: • 1 tsp. yeast
• 1 tbsp. maple syrup (honey or sugar also work)
• 1 3/4 bread flour (plus 1/4 c., if needed)
• 2 tbsp. melted unsalted butter
• 2 tbsp. unsalted butter, at room temperature
• 2 tbsp. cream cheese, at room temperature
• 6 tbsp. chèvre or soft sheep cheese
• 1 1/2 c. shredded Parmesan or Asiago cheese
• 1 to 2 tsp. prepared horseradish
In small mixing bowl combine yeast, maple syrup and 2/3 cup warm water set aside until foamy, about 5 minutes.
Place dry ingredients (bread flour, rye flour, salt and caraway) in food processor and process until well combined and caraway is broken up. While continuously processing, add yeast mixture and 2 tablespoons melted butter through feeding tube. Continue processing until smooth silk dough forms (add additional flour if dough is too wet).
Place dough ball in oiled bowl, cover with plastic wrap, and let rise for at least 2 hours. Divide dough into 3 balls and roll each into thin 10-inch round.
In small mixing bowl combine 2 tablespoons butter, cream cheese and chèvre.
Have all other ingredients prepared and next to your grill or cooking area: Parmesan, radishes, dill and basil. Combine sour cream and horseradish and place in squeeze bottle.
Grill each flatbread uncovered over direct heat until dark marks appear and the top side begins to bubble, about 3 minutes depending on how hot your grill runs.
Remove from grill and spread 1/3 of the butter-cheese and shredded cheese over cooked side of crust. Dot evenly with 1/3 of the radishes and return crust to grill. Cover with lid and cook until cheese melts 3 to 5 minutes.
Check every minute or so to be sure crust does not burn if crust cooks too quickly move the flatbread to a cooler part of grill and continue cooking with lid down until cheese is melted.
Top hot flatbread with lots of dill and basil and season with salt, pepper, and a drizzle of olive oil. Squeeze a drizzle of sour cream mixture over the flatbread. Serve hot off the grill or at room temperature.
Nutrition information per half of each round:
Calories 420 Fat 21 g Sodium 730 mg
Carbohydrates 39 g Saturated fat 13 g Calcium 388 mg
Protein 18 g Cholesterol 54 mg Dietary fiber 3 g
Diabetic exchanges per serving: 2½ bread/starch, 1½ medium-fat meat, 2½ fat.
Swedish rye crispbread – our step by step guide:
Combine all your ingredients, rye flour, yeast, salt, maple syrup, caraway seeds with the warm water in one big mixing bowl.
The water should be warm but not boiling hot. This is so that it’s the right temperature to activated the yeast.
Stir it all together and knead the rye dough a few times in the bowl.
There’s no need to knead it for a long time as with regular bread.
Cover the bowl with cling film or a towel and leave in a warm place to rise for about an hour.
Preheat the oven to 220 degrees Celsius and line two baking sheets with parchment paper.
You may need to bake the crispbreads in two batches.
After the one hour resting period is up, take your rye dough out of the bowl.
With well floured hands, separate into small balls (about the size of a table tennis ball).
The dough may still feel a little wet but it should be dry enough to shape into balls and to then roll out into thins. If not add a little more rye flour.
Roll each dough ball out into a elliptical shape.
When rolling roll repeatedly from the centre outwards to get an even, thin cracker that doesn’t tear.
You want the crackers to be quite thin, about the height of pound coin (3mm) or even thinner.
Thinner dough will yield a crispier cracker, whereas thicker dough will give you a bit more chewiness.
Transfer your freshly rolled dough to your parchment-lined baking sheets and prick the crispbreads all over with a fork.
In a small bowl mix together your maple syrup, egg white and sea salt crystals to make a glaze.
Brush the glaze evenly across the surface of each rye crispbread.
Sprinkle with caraway seeds and sea salt and bake them in the oven for about 10 minutes.
You’ll need to keep a close eye on them as they can go from done to burnt in no time at all.
They will start to brown and the edges may lift from the tray a bit when they are done.
Homemade Rye Crispbread To Eat With Anything + Everything
Lagom is a gorgeous new cookbook every Scandi-design lover needs. Aimed at exploring “the Swedish art of eating harmoniously” it offers simple but elegant whole-food recipes that look as good as we feel eating them. This recipe for seed-packed homemade rye crispbread pairs perfectly with our favorite dips, spreads and fermented food accessories…
These are wonderful to make, as they fill the house with the rich smell of baked rye. They are also completely bulletproof and could probably survive a nuclear attack and still be edible. In an airtight container, they will last for ages and are equally good with cheese, as a canapé base or as a substitute for cereal.
The shaping is pretty essential. I favor the more modern rectangular shape which is much more practical in terms of storing and eating: in Sweden the traditional shape is circular and about the size of a dinner plate. These would also have a hole stamped out of their middles, so that you could thread them onto poles to hang up and dry out completely. This recipe makes a big batch but can easily be halved.
1 oz fresh yeast
2 1/2 cups water
1 Tbsp honey
3 tsp salt
4 1/2 cups rye flour
about 2 1/4 cups spelt flour
3/4 cup sunflower seeds
generous 1/3 cup flaxseeds
about 3/4 cup sesame seeds
Crumble the fresh yeast into a large bowl and add 2 1/2 cups “finger warm” (just warm to touch) water. Stir to dissolve then add the honey and 3 teaspoons salt.
Tip in the rye flour and 1 1/2 cups of the spelt flour, reserving the rest for later. Mix the seeds together in a small bowl and add half to the dough, then mix together for a few minutes until sticky. Allow to rise in a warmish place for at least 1 hour.
Preheat the oven to 430ºF and line a baking sheet with baking parchment. Divide the dough into 15 pieces and roll into balls. Dust the work surface with some of the reserved spelt flour and roll out each ball into circles, about 1/4-inch thick. It will be quite sticky, so do keep dusting with more reserved flour. Make a hole in the center of each circle (using a small glass or jar) for traditional crispbreads. Or divide the dough into 4, roll into large rectangles and cut into strips about 1 1/2 x 6 inches. Place onto the prepared baking sheet and dimple each cracker with a fork. Sprinkle with the remaining seeds.
Bake in batches for 10–12 minutes. Once all the batches are done, turn off the oven and pile all the breads onto 2 baking sheets. Put these into the still warm oven and allow to dry out completely for a few hours before eating.
Recipe excerpted with permission from Lagom: The Swedish Art of Eating Harmoniously by Steffi Knowles-Dellner, published by Quadrille February 2018.
Add your homemade rye crispbread to this gorgeous deconstructed guacamole board.
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Gluten Free Crispbread Ingredients
To make these gluten free and low carb I used almond flour, sesame seeds, sunflower seeds and flax seed. To bind it I used egg whites and a bit of olive oil. Lastly to give it flavor I used Parmesan cheese and my new favorite spice I bought at Trader Joes, Everything Bagel Spice. If you can’t find that, just make it yourself like I did for these everything crackers. Just mixed equal parts sea salt, dried minced onion, dried minced garlic, sesame seeds and poppy seeds. You can find most of these ingredients on my Amazon page if you are interested.
3. Gochujang Chicken Salad on Gluten Free Crispbread
Chicken salad doesn&rsquot need to be eaten by the sandwich-full. In fact, we think it can be even better bite-size. This recipe calls for gluten-free gochujang (a condiment popular in Korean cuisine, also known as red chili paste) to flavor the salad with a sweet and spicy kick, and fresh avocado to balance it out with a creamy texture. Place a generous spoonful onto a Wasa ® Gluten-Free Sesame and Sea Salt Crispbread (they&rsquore made with potato starch and amaranth, an ancient grain that&rsquos naturally gluten-free), and finally, garnish with cilantro and sesame seeds for even more depth of flavor. Don't skimp on the toppings, either. Wasa crispbreads are a wholesome base that won't crack under the pressure of your culinary creations, so you can see how good stacks up.
- 1 tablespoon active dry yeast
- 1 cup warm water (105 to 115 degrees)
- 1 ⅓ cups rye flour
- 1 ⅓ cups all-purpose flour
- 1 teaspoon salt
- ⅓ cup rye meal (pumpernickel flour)
Sprinkle the yeast over the water in a small bowl. Set aside.
Combine the rye flour with all-purpose flour in a large bowl. Stir in the salt. Mix in the yeast mixture to make a soft dough. Turn dough out onto a board floured with rye meal. Knead lightly, mixing in rye meal as needed. Shape dough into a fat roll, and cut into 12 sections. Roll each section into a ball cover balls with a towel and let rise 20 minutes.
Preheat oven to 425 degrees F (220 degrees C). Lightly grease 2 baking sheets.
On a floured board, roll out each ball into a flat round about 4 inches in diameter. Place rounds on prepared baking sheets and prick with a fork.
Bake in preheated oven until lightly browned, 8 to 10 minutes. Cool on a rack.