I couldn’t count the times people have begged me for my knäckebröd recipe so it’s time to add it to the blog! This recipe is crazy delicious and really high in nutrients. I bake a batch every Monday to stock up and I look forward to it as it is a cozy and relaxing process!
In Sweden, knäckebröd (crispbread) is a staple and eaten at most meals. At the supermarket there are around 40 varieties! However there is nothing like homebaked! Every time I make a batch my husband and I just have to eat some straight from the oven! It is also free from gluten and milk which is important in my family.
I am very grateful to my sister-in-law Helena who introduced me to this type of knäckebröd four years ago when I was on a trip in Sweden. It was love at first bite! Since then I have developed the recipe a few times, especially when I changed it to gluten free flour.
I suggest buying the seeds in big bags for lower cost. I use larger quantities of linseeds, sunflower seeds and pepitas (pumpkin seeds) as they are cheaper. Sesame and chia are optional.
Bake for 25 minutes at 175c.
2 cups seedmix (5 dl frömix) Scroll down for more info.
2 cups flour (5 dl mjöl)) Scroll down for more info.
1 tbspn cummin (1 matsked spiskummin)
1 tbspn cummin seeds (1 matsked spiskummin frö)
1/2 tbsn salt (1/2 matsked salt)
2 cups hot water (5 dl het vatten) Use the kettle.
1/3 cup olive oil. (1 dl olivolja) – lower quality is fine.
1. Turn on oven and set to 175c with fan force / 180c if no fan force.
2. Combine all dry ingredients in a bowl and mix with a spoon.
3. Add the hot water from kettle, then oil and mix quickly until smooth.
4. Leave 10 minutes to cool bit in the bowl.
5. With a spoon take a fist sized clump of dough and place on a sheet of baking paper. Place another sheet over the top.
6. Roll your rolling pin over the top sheet of baking paper and roll out a rectangle shape. The thickness you want is as thick as the pepita seeds. Now peel off the top sheet of baking paper.
7. Score the dough lightly with a knife, with 3 lines in either direction so it will break into squares after baking.
8. Slide your baking paper sheets on your oven on trays or racks in your hot oven. Set a timer for 25 mins when you put the dough sheets in. Check at the 20 minute mark as all ovens vary. It should be brown and crispy but not too dark! Now roll out some more sheets for the next oven batch! It is quite fun! Once it is all baked you can fold up and save your baking paper sheets in a ziplock ready for next time. These sheets can be used many times.
9. Once my knäckebröd comes out of the oven I slide it off the paper onto a tray to cool. Once cooled I read it into pieces.
10. Store your cooled knäckebröd in a plastic or metal container with a lid. Eat within 2 weeks for best freshness. It is excellent topped with all your favourite savoury toppings for breakfast, lunch or a snack.
SEEDMIX for 2 batches. Seedmix measures are approximate. The linseeds are the most important – for binding, so you can’t skip them.
Linseeds (aka flaxseed) – 2 cups/ 5dl
Sunflower seeds (solrosfrö for those in Sweden) – 1.5 cups / 3.5dl
Pepitas (Pumpafrö) – 1 cups/2.5dl
Sesame seeds optional – throw some in the bowl
Chia seeds optional – throw some in the bowl
Instructions: Mix your seeds and put in a large jar or ziplock.
FLOUR. Gluten free flour mix from the supermarket, or flour made from corn. You can also experiment with other gf flours, but starchy flours make for a more crispy knäckebröd.
You can also use regular plain or wholemeal wheat flour but you may need to add extra water or flour after mixing. You want a consistency that is roughly similar to play dough! Soft but not too wet, and not dry.
Get ready to taste the most delicious and nutritious crispbread you ever had! No guilt either, as due to being 50% seeds it is not just a filler (like bread) but a serious food!