The Swedish “Knäckebröd” (translated break bread) has a long history and we find the first traces of this crisp bread in Sweden around 500 AD. Originally, they were made round with a hole in the middle so that the breads could be stored for a long time, as they were threaded on long sticks hanging from the ceiling. The traditional recipe as we know it today was invented about 500 years ago. The recipe traditionally consists mainly of rye flour, with the addition of spelt flour, salt and water.
What I really like with crisp bread is that you can always have it stored at home because of its long shelf life, it’s a perfect healthy snack and you can variate the toppings, whether consumed with sweet or savory toppings. And the best thing, it’s SO easy to bake!
Ingredients (12-16 crackers)
- 1 1/2 cup coarse rye flour or whole wheat flour
- 1 cup rolled oats
- 1/2 cup sunflower seeds
- 2 1/2 tbs flax seeds
- 2 1/2 tbs sesame seeds
- 1 tsp salt
- 1 1/4 cup water
- 1 tsp salt flakes
- Alternative spice: e.g. 1 1/2 tsp fennel seeds or dried rosemary or cinnamon
Heat the oven to 340ºF. Combine all the ingredients apart from the salt flakes to form a dough. If you want, you can variate the spices to you crisp bread, but you can also decide to not go for any extra spices/herb. Thinly spread the dough on an oven tray lined with baking paper. Sprinkle on the salt flakes. Bake for 1 hour or until the crisp bread is completely hard. Leave to cool on a rack, break into pieces and store in a plastic bag or box in a dry place at room temperature.
You can serve you crisp bread with just butter and cheese (my favorite) or hummus, avocado, smoked salmon or pickled herring.