Sourdough Knäckebröd – Crispbread – Why it’s the best recipe

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  1. Emily Reply

    made this today, so good! thank you!!

  2. Melanie Holder Reply

    Tried this today! A bit strange to my American pallet. Easy to make. It was MUCH better once it was cooled and I would call it a cracker and not bread. Thanks for the unique recipe. One note: In the future I would adjust the salt downward as sunflower seeds and pumpkin seeds in the US almost always come salted.

    • I can imagine. My ex-wife is American and she thought we ate some weird stuff 🙂

      Knækbrød means “bread that cracks”, so I guess it makes sense 🙂

  3. Mary Reply

    Can I use light rye flour instead of dark rye flour? Is there a big difference?

    • You can. It won’t have as much of rye taste as if you use dark, but I’m sure it’ll still be delicious 🙂

  4. Kirill Reply

    Hi Sune! Thanks for the recipe, I made it – it was delicious!
    How do you keep this bread? Mine has gone soft after 1 day so I’m not sure if I underbaked it or it is the English weather working its magic… 🙂

    • I put it in a airtight container with kitchen towel in between 🙂

      You may wanna bake it a bit more too 🙂

  5. Trish Reply

    So moreish…Crispy and tasty…added some sesame seeds which added to the flavours. I used ripe starter, as did not see it was discard! Worked fine tho

  6. Andrew Holmes Reply

    Just tried these and they are superb. Thank you for the recipe