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Knäckebröd — Swedish Rye Crispbread
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Source: https://recipheon.com/en/recipes/snacks/knackebrod-swedish-rye-crispbread
About this recipe
Knäckebröd is Swedish rye crispbread that is thin and dry once it has cooled completely. Whole-grain rye flour gives it a distinct grain flavor, while a little white wheat flour makes the dough easier to roll thin. An even dough thickness and numerous closely spaced prick marks help produce flat pieces that bake evenly. Rolling between sheets of parchment paper means you can work without dusting with flour. After browning, the bread is dried further at a lower temperature; its final crispness is assessed only once it has cooled. The finished pieces are dry and brittle and break with a clear snap. These quantities make 24 squares, or eight portions of three pieces each.
Ingredients
Crispbread dough
200 g dry whole-grain rye flour
100 g dry white all-purpose flour
200 ml water for the dough
4 g dry instant yeast
5 g fine salt
Steps
Mix both flours with the instant yeast and salt in a bowl. Warm the water just until lukewarm, then pour it into the flour. Mix with a spoon and knead by hand for about 3–4 minutes until you have a firm, uniform dough with no dry flour remaining. Dough made mostly with rye will be slightly sticky.
Cover the bowl and leave it in a warm place for about 45 minutes. The dough should become slightly puffy but does not need to double in volume. Toward the end of the resting time, preheat the oven to 220°C on the conventional (no-fan) setting.
Prepare two flat baking sheets with a usable baking surface of at least 30 × 40 cm. Divide the dough into two equal pieces. Roll each piece between two sheets of parchment paper into a rectangle approximately 30 × 40 cm and about 2 mm thick. Roll along the edges too, so they are about as thick as the center. Carefully peel off the top sheet of paper and transfer the bottom sheet, with the dough, to a baking sheet.
AI-generated Prick both dough sheets closely all over with a fork to reduce large bubbles during baking. Cut each rectangle with a knife into a grid of three columns and four rows, making 12 pieces approximately 10 × 10 cm each. You will have 24 squares in total; leave them on the paper.
AI-generated Bake the sheets one at a time on the middle oven rack for about 12–15 minutes each. The tops should be dry and the edges lightly browned. If your oven browns unevenly, rotate the baking sheet halfway through. Remove thinner pieces that brown early before the others finish baking, so they do not burn. Transfer the baked pieces to a wire rack, then bake the second sheet.
Once both batches are baked, reduce the oven temperature to 100°C. Leave the empty oven with the door ajar for about 10 minutes to cool down, then close the door. Put all the pieces back on the two baking sheets in a single layer and place them on two oven racks near the center. Dry for about 15–20 minutes, swapping the sheets halfway through. The crispbread should become dry and rigid, including in the center.
AI-generated Transfer the crispbread to a wire rack and leave it for about 30 minutes to cool completely. Break one piece: it should snap clearly, without a soft center. If some pieces still bend after cooling, dry them for an additional 5–10 minutes at 100°C, then cool them completely again. Divide the crispbread into eight portions of three pieces each.
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