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Swedish Crispbread (Knäckebröd)

This is a traditional hard bread made in Scandinavia, delicious topped with cheese or pate.

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300g Shipton Mill Dark Rye Flour
100g Shipton Mill Wholemeal Spelt Flour
190g Water
60g Rye Starter or 1/2tsp Fast Action Yeast
6g Fine Sea Salt
1 Tbls Runny Honey
1 generous tsp caraway, optional


1. Combine the two flours, fast action yeast if using, caraway  and the salt. Mix the sourdough starter, honey and water. Now add this the dry ingredients and mix until you have a smooth dough. It should be firm, but if it seems too dry, add a little more water, a tablespoon at a time, and work until smooth.

2. Cover the bowl with cling film and leave to rest overnight at room temperature between 18-23C (8 hours). The mixture will only expand slightly but should smell “yeasty” and slightly sour the next day. The next day, prepare to bake the crispbread. Preheat the oven to 200°C. Have a large baking tray ready in the oven.

3. Divide the dough into 24, (approximately 25g each). Shape each piece into a ball and flatten one at a time into a disc and place on a well-floured work surface (use more rye flour) and roll out as thin as you can – around 1-2mm is an idea. Use a fork to prick all over the surface of each crispbread if you don't have a dimpled rolling pin. I like baking them with a hole in the middle but that is entirely optional. Continue until you've used all the dough.

4. Remove the tray from the oven and place the crispbreads on the hot tray and bake in batches. Bake for around 8-9 minutes until the discs are nicely browned. Watch carefully as there is not much difference between done and burnt! Once you have baked all the crispbreads turn the oven off and leave until it has cooled right down. Place the crispbreads on a baking tray, it doesn't matter if they're piled on top of one another and return to a preheated oven (100C) and bake for a further 20 minutes, turn the oven off and leave the crispbreads to cool in the oven. Store in an airtight container and they’ll keep for several weeks.

Added by: Nordic Kitchen stories

Tags: Bread Rye Spelt Crispbread

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Really interested to have a go at these but when does the honey get added? Thanks

Mindy Moles 20 February 2021

RE: Honey

Hi Mindy, I’ve just corrected the recipe.

Nordic Kitchen stories 20 February 2021

Question about temperature

These sound delicious and I'm keen to have a go. Re Section 2 of the method, when you leave the dough to rest for 8 hours, does it need to be at a particular temperature? Thanks!

Ms Beverley Gibbs 18 July 2020

RE: Question about temperature

At room temperature, or in the fridge for 12-14 hours.

Nordic Kitchen stories 23 February 2021

Delicious and really easy to make

Very easy to make (I used yeast not starter), the dough behaves itself when you're rolling out and it's very easy to get the nice thin rounds that you need. The finished crispbreads are delicious and work equally well with savoury or sweet accompaniments.

Lottie H 21 September 2019

RE: Delicious and really easy to make

I’m really glad you like my recipe, they’re a favourite in my house :-))

Nordic Kitchen stories 21 September 2019

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