Easy Multi-Seed Swedish Crispbread (Knäckebröd)

You’re going to love this easy crispbread recipe I got while visiting Sweden! This homemade knäckebröd has a wonderfully nutty, toasted flavor from the blend of seeds and cornmeal, with a satisfying crunch that’s perfect for topping with your favorite spreads. What makes this crispbread recipe so easy is that it requires no yeast, no rising time, and uses just simple pantry ingredients mixed together and baked until crispy. The most challenging part is simply spreading the mixture thin and waiting for it to bake. But the results are absolutely worth it!

While chasing the northern lights on a group trip in northern Sweden, I met Leigh, an American expat living in Stockholm, who graciously shared her go-to crispbread recipe for traditional Swedish knäckebröd. This seed-packed crispbread was a favorite for a quick lunch and snack while we were visiting, and I’m excited to share both this authentic crispbread recipe and the cultural story behind it.

What is Knäckebröd?

Knäckebröd (pronounced “Ke-NECK-eh-brur”) literally translates to “crack bread” in Swedish. A fitting name for this thin, crispy flatbread that snaps satisfyingly when broken. This traditional Swedish staple has been nourishing Nordic families for centuries, originally developed as a way to preserve bread for long periods without refrigeration.

A Brief History of Sweden’s Beloved Crispbread

The origins of knäckebröd date back to the 6th century, when it was first baked in central Sweden. The thin, dry bread could be stored for months without spoiling, making it invaluable during harsh winters and long sea voyages. Traditional knäckebröd was often baked with a hole in the center, allowing loaves to be strung on wooden poles and hung from kitchen rafters for storage.

By the 1800s, knäckebröd had become so integral to Swedish culture that it was considered a symbol of Swedish identity. Today, Sweden consumes more crispbread per capita than any other country in the world, with the average Swede eating about 4 kilograms annually!

Understanding Swedish Measurements: The Deciliter System

One of the charming (and challenging!) aspects of working with international recipes is navigating different measurement systems. Sweden uses the metric system, with dry and liquid ingredients typically measured in deciliters (dl). One deciliter equals 100 milliliters, or roughly 6.76 tablespoons in US measurements. 

Here’s how Leigh’s original Swedish measurements convert to familiar US baking measurements for this crispbread recipe:

Swedish to US Conversion Guide:

• 1 dl = approximately 1/3 cup + 1 tablespoon
• 2 dl = approximately 2/3 cup
• 2.5 dl = approximately 2/3 cup + 2 tablespoons

Working with these conversions, I’ve done my best to provide accurate US measurements while staying true to the authentic Swedish proportions in this traditional crispbread recipe.

Easy Swedish Crispbread Recipe (Knäckebröd)

We have the full recipe in a printable format below. But you can scroll through for step-by-step photos! First, gather together the ingredients you’ll need. Most of these are pantry staples:

• Cornmeal
• Flaxseed
• Sesame Seeds
• Sunflower Seeds
• Pumpkin Seeds
• Olive Oil
• Sea Salt Flakes

How to make Swedish Crispbread, Step-By-Step

Prepare the mixture: In a large bowl, combine all dry ingredients except the salt. Add the olive oil and boiling water, stirring until well combined. The mixture will be sticky and somewhat wet.

Prepare for baking: Line a large baking sheet with parchment paper. Transfer the mixture to the prepared sheet.

Flatten and shape: Using damp hands (re-wet them as needed), spread the mixture as thinly and evenly as possible, extending it all the way to the edges of the parchment. For easier handling, you can place another sheet of parchment on top while flattening. Sprinkle generously with sea salt flakes.

Score before baking: Using a knife or pizza cutter, score the flattened mixture into squares or rectangles. This makes breaking easier after baking. Or you can go for a more organic looking crispbread and break the crackers into irregular shapes.

Bake: Preheat your oven to 300°F (150°C). Bake in the center of the oven for 50-60 minutes, until the crispbread is completely hard and crispy. For convection ovens, 50 minutes should suffice. Test doneness by gently poking with a fork – it should feel firm and crispy throughout.

Cool and break: Allow to cool completely on the baking sheet before breaking.

Tips for Perfect Crispbread

The Key to Crispiness: The secret to achieving that perfect snap in your homemade crispbread recipe is ensuring the mixture is spread paper-thin and baked until completely dry. Don’t rush the baking process. Better to bake a bit longer than to have chewy spots.

Seed Variations: Feel free to experiment with different seeds and nuts in this versatile crispbread recipe. Chia seeds, poppy seeds, or sliced almonds all make excellent additions.

Even Distribution: Take time to spread the mixture evenly for the best results in your crispbread recipe. Thick spots won’t crisp properly, while thin spots might burn.

Storing Your Knäckebröd

Proper storage is crucial for maintaining that satisfying crunch. Once completely cooled, store your Swedish crispbread in an airtight container at room temperature. It will stay fresh and crispy for up to two weeks. If your crispbread loses its crunch, simply pop it back in a low oven (250°F) for 5-10 minutes to restore its texture.

For longer storage, knäckebröd can be frozen for up to three months. Just be sure to wrap pieces individually or layer them with parchment paper to prevent sticking.

Serving Suggestions

Knäckebröd is incredibly versatile. Enjoy it Swedish-style topped with butter and cheese, or use it as a base for open-faced sandwiches. It pairs beautifully with smoked salmon, cream cheese, and fresh dill, or simply with a drizzle of good olive oil and a sprinkle of herbs. I even like to have it with egg salad or tuna salad.

The nutty, seedy flavor of this particular recipe makes it substantial enough to serve as a light meal when topped with avocado, tomatoes, and a soft-boiled egg.

Bringing Swedish Tradition to Your Kitchen

Making knäckebröd at home connects us to centuries of Swedish culinary tradition. Every time I prepare this recipe, I’m reminded of that northern lights trip and the wonderful connections we make through shared food experiences. 

Whether you’re looking to explore Scandinavian cuisine or simply want a healthy, homemade alternative to store-bought crackers, this traditional crispbread recipe delivers authentic flavors and satisfying crunch. The beauty lies in its simplicity. Just seeds, oil, water, and time transform into something truly special.

Lycka till! (Good luck!) with your knäckebröd adventure.