Crispbread is a staple in Swedish kitchens, known for its hearty texture and nutty flavor. This version uses rye flour and a mix of seeds for a wholesome cracker you can enjoy anytime. It’s simple to prepare and a great alternative to store-bought varieties.
The Story Behind This Recipe
Growing up, my family always had crispbread on the table, especially with cheese or smoked fish. There’s something comforting about the crunch and the slight earthiness of rye. Typically, crispbread seems intimidating, but this recipe is uncomplicated and uses basic pantry ingredients. Once baked, the crispbread stores well and is handy for quick snacks or making small open-faced sandwiches.
I like to make a batch on weekends and keep it ready for midweek. It pairs nicely with just about anything—from cream cheese and dill to avocado or hummus. Toast it lightly for an extra crunch, or use it to scoop up dips.
The seeds add texture and a bit of nutty flavor. I usually keep it simple with sunflower, pumpkin, and sesame seeds, but you can swap in flax or chia if you like. The dough is sturdy yet easy to roll out thin, which is key to achieving that crisp, brittle texture.
This recipe works well for anyone looking to add a homemade touch to snack time without fuss. It’s also great if you want a gluten-heavy bread that’s lean on ingredients and big on shelf life. Crispbread like this has been a part of Nordic kitchens for generations, and it’s nice to bring a little piece of that tradition to your own home kitchen.
Cuisine: Swedish
Course: Snack
Servings: 12 crispbreads
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Ingredients
- 1 cup rye flour
- 1 cup whole wheat flour
- 1/2 cup mixed seeds (sunflower, pumpkin, sesame)
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup water
- 2 tbsp olive oil
Instructions
- Step 1. Preheat the oven to 375°F (190°C).
- Step 2. In a large bowl, combine rye flour, whole wheat flour, baking powder, salt, and mixed seeds.
- Step 3. Add water and olive oil, then mix until a firm dough forms.
- Step 4. Turn the dough onto a floured surface and roll out as thinly as possible, about 1/8 inch thick.
- Step 5. Cut into squares or rectangles using a sharp knife or pizza cutter.
- Step 6. Transfer pieces to a parchment-lined baking sheet.
- Step 7. Bake for 20 to 25 minutes, until crisp and golden at the edges.
- Step 8. Let cool completely on a wire rack before storing.
Tips for Success
- Roll the dough thin for the best crispiness.
- Store in an airtight container to keep crispbread fresh and crunchy.
- Add water a tablespoon at a time if the dough feels too dry while mixing.
- Use a pizza cutter for quick, even slicing.
Variations & Substitutions
- Swap out seeds for nuts like chopped almonds or walnuts for a different crunch.
- Add herbs like dried rosemary or thyme to the dough for extra flavor.
- Use spelt flour instead of whole wheat for a milder taste.
- Top with a light sprinkle of coarse sea salt before baking for a salty touch.
