Swedish Rye Crispbread (Knäckebröd)

Nov 3, 2026 · By VanillaGoods

Baking Breads rolls Medium

Knäckebröd is rolled paper-thin and baked twice until snappy, then stored for weeks. This version uses mostly rye with a little wheat, a touch of honey and caraway. Makes 24 crispbreads in about 2 hr 10 min.

Prep 30 min

Cook 40 min

Cooling 1 hr

Total 2 hr 10 min

Yield 24 crispbreads

Ingredients

Adjust yield

crispbreads

2 cups (260 g)dark rye flour
⅔ cup (75 g)whole wheat flour
6 tbsp (50 g)bread flour
¼ oz (3 g)instant yeast
1 tsp (6 g)fine sea salt
2 tsp (15 g)honey
1 tsp (3 g)caraway seeds, lightly crushed
1 cup (220 ml)whole milk, lukewarm
3 tbsp (40 g)unsalted butter, melted

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Instructions

Mix the flours, yeast, salt and caraway. Add the honey, milk and butter and stir into a stiff dough.
Knead 5 minutes on a floured surface; rye dough will be slightly sticky. Cover and rest 1 hour.
Heat the oven to 340 F (170 C) with a large baking sheet inside.
Divide the dough into 24 pieces, about 25 g each. Roll each as thin as possible on a well-floured surface, about 1/16 inch (1.5 mm).
Prick all over with a fork. Slide onto the hot sheet in batches and bake 8 to 10 minutes until lightly browned; watch closely.
Cool all the pieces, then pile them on a tray and bake at 230 F (110 C) for 20 minutes to dry fully. Turn the oven off and leave them inside to cool.
Store when completely crisp.

Tips

Roll thin and evenly, or thin edges burn before the centers dry.
Prick well so they do not puff.
The second slow bake is what makes them last.
Good with cheese or butter.

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Recipe FAQ

How long does it take to make swedish rye crispbread (knäckebröd)?

Plan on 30 minutes of prep and 40 minutes of cooking, plus 1 hour to chill. The recipe makes 24 crispbreads.

How should I store swedish rye crispbread (knäckebröd)?

Keep in an airtight container at room temperature up to 3 weeks.

Can I make swedish rye crispbread (knäckebröd) ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

A thin, dry rye flatbread that is a staple in Sweden and across Scandinavia. Serve it with cheese or butter.

Estimated · per serving

Nutrition

Per serving = 1 of 24 servings this recipe makes.

76 Calories / serving

1.9g Fat

12.6g Carbs

2.0g Protein

1.1g Sugar

Whole recipe (24 servings): ~1824 cal · 46g fat · 302g carbs · 48g protein · 26g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.