Sourdough Knäckebröd Recipe | Easy to make at home

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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

  7. Mette Neland Reply

    Er det alm havregryn eller de grovvalsede man skal bruge her?