Site icon Dinner at the Franzens


Knäckebröd is a Swedish crispbread, which is a thin, crispy bread made with very little water, so it more like a cracker. Traditionally this bread was made because it would keep a long time without going bad. It is made mainly of rye flour. I have had this recipe bookmarked forever and finally got to making it.

The hole in the center of the crispbread is there because traditionally it was kept on a pole near the ceiling as a method of storage and possibly for drying. You don’t have to make the hole but I wanted mine to look like the traditional ones so I did. There is also a special rolling pin for creating texture on these called kruskavel. I don’t have one so I used a chekich, which is an Uzbek bread stamp instead. I love the pattern! You can also just prick all over with a fork like you would pie dough.

This recipe uses sourdough discard, which is great, since I make sourdough a lot. You can also use a mixture of flour, water and tiny bit of yeast in place of the starter if you don’t have it. I added some nigella seeds to this bread, which are a seed often used in Indian, Middle Eastern and North African cuisine. They have a slightly bitter onion flavor that I love and they go great in these crackers. This is not traditional, but I think it is a great addition. A sprinkling of coarse salt also tastes really great on top of these.

You need to bake these until they are well browned to get the really crispy texture. A few of mine were too pale since I had never made them before and they don’t have the fully crisp texture. The darker ones in my photo were just right.



Swedish crispbread
Course Bread, Snack
Cuisine Swedish
Keyword Bread, Snack
Prep Time 1 day 10 minutes
Cook Time 15 minutes
Total Time 1 day 25 minutes
Servings 8 breads


  • 1 cup sourdough discard or 1/2 cup flour mixed with 1/2 cup water and 1/4 tsp yeast
  • 1/4 cup unsalted butter room temp
  • 1/2 tsp sea salt
  • 1 cup dark rye flour
  • 2 tbsp nigella seeds optional
  • flaky sea salt for topping


  • Combine ingredients other than the salt for sprinkling in a bowl. Mix into a mass and turn onto a floured counter top. Knead for a few minutes until it comes together into a smooth cohesive mass. Wrap tightly in plastic wrap and put into the fridge overnight.
  • Heat oven to 350. Divide dough into 8 pieces. Form each into a ball and then roll the ball on a well floured counter until very thin. Use flour as needed to keep from sticking. Cut a 1 1/2 inch hole out of the center using a cookie or biscuit cutter. Roll over with a kruskavel or prick all over with a fork. Sprinkle with coarse salt and press in gently.
  • Carefully place on a parchment lined baking sheet and bake until well browned and crisp (10-15 min). If you take them out too soon, they won't be fully crispy.
  • Store in an airtight container for up to 2 weeks.
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