Seeded knäckebröd

Name: Seeded knäckebröd
Total time: 50 min
Cuisine: Scandinavian
Ingredients: 100g wholemeal rye flour; 100g wholemeal plain flour; 50g sunflower seeds; 30g sesame seeds; 30g linseeds; 1 tsp caraway seeds; 1 tsp fine salt; 2 tbsp olive oil; 250ml water, lukewarm

Crisp Swedish crispbread packed with seeds and wholemeal rye. Lovely with cheese, smoked fish or just butter.

Time50 mins
LevelEasy
Costabout £0.11 a head
Oven200°C (180°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

16 crispbreads

Ingredients

Tick what you need to buy. It goes on your shopping list.

100 gwholemeal rye flour
100 gwholemeal plain flour
50 gsunflower seeds
30 gsesame seeds
30 glinseeds
1 tspcaraway seeds
1 tspfine salt
2 tbspolive oil
250 mlwaterlukewarm

Method

1
Heat the oven to 200°C (180°C fan). Line two large trays with baking paper.
2
Mix both flours, the seeds, caraway and salt. Add the oil and water and stir to a thick, wet dough. Leave for 10 minutes so the linseeds swell.
10 min
3
Divide in two. Roll each piece out thinly, about 3 mm, between two sheets of baking paper to the size of the tray.
4
Peel off the top paper, slide the bottom sheet on to the tray, and score into rectangles with a knife. Prick all over with a fork.
5
Bake for 20 to 25 minutes, until crisp, dark golden and dry. Turn the tray round halfway.
22 min
6
Cool on a rack, then snap along the lines. Keep in a tin for 2 weeks.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.