Spelt crispbread with seeds

Dinkelknäckebröd med frön

Spelt crispbread with seeds

Knäckebröd (crispbread) is served with every meal in Sweden and, although it is easy to buy good quality knäckebröd, it always feels a bit special when it is homemade.

In this version I have used linseed but you can change the seeds to suit your own taste. Sunflower, pumpkin, sesame and cumin all work well as does dried rosemary. John Duxbury




• I have based this recipe on using a stand mixer such as a KitchenAid or a kMix, but it is also easy to mix by hand.

Falksalt Rosemary Crystal Sea Salt Flakes 70g

• Try replacing the salt flakes with flavoured salt flakes. To make this recipe I used "Falksalt Rosemary Sea Salt", a Swedish product available in the UK from Marks & Spencer and online.
• Ensure that the crispbreads are quite dry before storing them in an airtight container, otherwise they will soften and spoil quickly. If thoroughly dried the crispbreads should keep for several months.


• Instead of rolling out into circles in step 9, cut the dough into long strips to make crispbreads for dips.


• Alternatively, use cutters to produce attractive shapes, ideal for appetisers.


35 g rapeseed oil
140 g water
60 g rye flour
240 g spelt flour
¼ tsp salt
50 g linseed
7 g "fast action" dried yeast (1 packet)
  sea salt flakes to taste

Note: bread makers across the world now usually measure liquid and flour quantities in grams :-)


1. Preheat the oven to 200°C (400°F, gas 6, fan 180°C) and line two large baking trays with baking parchment.

2. Put the rapeseed oil and water in a saucepan and heat gently to 40°C (105°F). Stir to ensure that it is evenly warmed.

3. Put the flours, salt and linseeds in the stand mixer's bowl and stir thoroughly with a spoon.

4. Add the dried yeast and mix thoroughly.

5. Fit the stand mixer's dough hook and with the motor running on minimum gradually add the warmed oil and water mixture.

6. Increase the speed to 2-3 for 2-3 minutes, until the dough forms a ball. (If the mixture is too dry, add a tablespoon of water.)


7. Cover the dough and leave to rest for 15 minutes.

8. Divide the mixture into 16 evenly sized pieces and shape them into balls.


9. Sprinkle a little flour on your worksurface and then roll out each dough ball until it is about 15 cm (6") in diameter. Prick all over with a fork (or a kruskavel) and then transfer to the baking tray.

10. Brush the crispbread with a little cold water and sprinkle with sea salt flakes.

11. Repeat with the remaining dough balls.

12. Bake in batches of four for about 6 minutes, until they are slightly golden round the edges, but keep an eye on them so that don't burn.

13. Leave to cool on a wire rack.

14. Once the oven has cooled to 50°C, put the crispbreads back in the oven and leave to dry and cool completely with the oven door open.

15. Transfer to an air-tight container until required.


printer copy sb  printer version.pdf

Phone-and-tablet-h32  phone & tablet version.pdf



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