Swedish knäckebröd, seeded crispbread
Thin, crunchy, seed-packed rye crispbreads that keep for weeks and go with cheese, smoked fish or soup.
- Time1 hr 30
- LevelEasy
- Costabout £0.31 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Line two large baking trays with baking paper.
- 2
Mix the flours, seeds, salt and sugar. Stir in the water and oil to make a thick, wet batter. Leave for 10 minutes to thicken.
10 min - 3
Spread half the mixture onto each tray, as thin as possible, about 3 mm. Use a wet spatula to smooth it.
- 4
Score into rectangles with a knife and prick all over with a fork.
- 5
Bake for 40 minutes until dry, crisp and golden at the edges.
40 min - 6
Turn off the oven and leave inside for 20 minutes to dry out further.
20 min - 7
Cool completely on a rack. Snap along the scored lines and store in an airtight tin.
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.