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+ servings
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Knækbrød is a rye flour cracker with various seeds widely consumed in Scandinavia, as well as the Netherlands and the UK.
Course: Bread
Cuisine: Danish, Norwegian, Scandinavian, Swedish, Vegan, Vegetarian
Servings: 40 pieces
Author: Vera Abitbol
  • cup rye flour
  • ½ cup spelt flour
  • ¼ cup instant or quick rolled oats
  • tablespoons sesame seeds
  • tablespoon buckwheat groats
  • tablespoon flaxseed
  • 4 tablespoons sunflower seeds , roasted and salted
  • 7 tablespoons pumpkin seeds , roasted and salted
  • teaspoon baking powder
  • 1 teaspoon salt
  • cup water
  • cup sunflower oil
  1. Preheat oven to 410F/210C.

  2. Mix all the ingredients until obtaining a smooth dough. The dough must not be kneaded too long.
  3. Divide the dough into three portions. Roll out the dough thinly between 2 sheets of parchment paper. Remove the top parchment paper and place on a baking sheet.
  4. With a sharp knife, cut rectangles the size you'd like in the dough.
  5. Bake for 20 minutes. To obtain crispier knækbrød, increase cooking time by a few minutes.
  6. Cool completely on wire rack and store in a well-sealed metal box.