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Swedish hard bread is called Knäckebröd..and I bake my own.

'Tis as Swedish as I get.
Routine now.
These hard breads may look like scrapings from your cars back wheel but they are 100% cracked rye (I use the buds and blend/grind them) and a few other seeds.
Very crisp -- as in 'crisp' bread. Last for a few weeks in the pantry.
As my now preferred 'bread' I use them as a go-to snack -- usually with butter and cheese.
You can go Danish and eat them with Smørrebrød toppings,if you like but my thrill is the taste of the crushed grains.
I throw into the 'dough' sunflower seeds and pepitas with a good dash of sesame seeds and Black Cumin (Nigella ).
The trick is, however, in the rolling out and in the baking.
The thrill is in the crunch.
Any other bite, like Ryvita or FinnCrisp, is like eating cardboard in comparison.

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Comment by Dave Riley on June 8, 2019 at 21:28


  • 400gr Rye (flour or whole rye grain)
  • 1 tsp salt
  • 1 tsp dry yeast.
  • 300 ml of water (give or take)
  • optional: half cup each of seeds of choice (I use pumpkin  and sunflower seeds)
  • optional sprinkles: pepper, nigella, sesame, cumin, fennel, dill,flax seeds...


  1. If using rye grain, roughly blend to a coarse mix.
  2. Mix all ingredients by hand in a bowl until they have a stickiness that will adhere to a suspended spoon. Add more water if required.
  3. Cover and let stand for 90 minutes.
  4. Preheat oven to 115 C.
  5. Divide the dough into two equal portions and lay each on a baking paper atop a baking tray. You'll need two trays if you want to bake the Knäckebröd in one oven session. 400gr should be enough to cover two trays in a standard size oven.
  6. Lay another baking paper over the dough and roll out the mix until it covers most of the tray so that the mix lays as flat as you can make it. Don't worry that the edges will be rough.
  7. If using rye flour, prick the flattened mixture all over so that the under surface doesn't buckle when heated.
  8. Place tray(s) in oven and bake at 115C .
  9. After 10 minutes in the oven the mix should firm up enough to cut into, so remove the tray(s) and with a knife divide the dough into your preferred size bread shapes.You don't have to separate the portions, just make an imprint of a future break line by pushing  down.
  10. Return the trays to the oven and bake for 40 minutes while opening the oven door briefly every 10 minutes to release any moist air.
  11. Once the Knäckebröd  is crisp, remove the tray(s) and break up the prices by hand into the separate shapes you imprinted earlier.
  12. Cool on wire racks.

Using Baking Paper

Image: Pabular


  • If after cooling there is still some flex in the Knäckebröd  pieces, return them to the oven for further drying.
  • Crispness not only tastes better, but it ensures that the Knäckebröd  will last longer in storage as moisture encourages mold.
  • Store Knäckebröd  in an air tight container in the pantry. Should keep for 1-2 weeks -- longer than a loaf of bread, even rye bread.


  • A complication of working with rye flour and grains is that they need to be stored in a cool place -- like the refrigerator in our sub tropical climate. This is one reason why rye is not so readily available.
  • An alternative to rye is to use cracked wheat or bulgur --- packets of which are readily available at Indian grocers in 3 different grades. Just replace the rye with the wheat.

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