Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
4.47
from
15
votes
Sourdough Knäckebröd
A delicious crispy thin bread that is indigenous to the Scandinavian countries.
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Fermentation
3
hours
hrs
Total Time
3
hours
hrs
30
minutes
mins
Course:
Breakfast, Lunch
Cuisine:
Scandinavian, Swedish
Keyword:
crispbread, knäckebröd, knækbrød, sourdough starter
Servings:
10
knäckebröd
Calories:
163
kcal
Author:
Sune Trudslev
Ingredients
150
g
sourdough starter
discard
50
g
dark rye flour
50
g
rolled oats
100
g
sunflower seeds
50
g
flax seeds
50
g
pumpkin seeds
7
g
salt
water, as needed
Instructions
Make the dough
Mix the starter, rye flour, and salt until thoroughly combined, in a medium bowl
Add the oat and seeds.
Add some water and mix. It should resemble a thick paste. Add as much water as needed.
Fermentation
Cover the bowl and let the dough ferment on the counter for 2-3 hours.
If you are not making the dough, you can refrigerate the dough until needed, up to a week.
Roll the dough
Preheat the oven to 180°C/350°F using fan assist.
Wedge the dough between two pieces of parchment paper and roll it out thinly using a rolling pin.
It should fill the parchment paper from edge to edge.
Peel off the top layer of parchment paper and cut the dough into square pieces of whatever size you like.
Baking
Move the parchment paper to a baking sheet. when the oven is hot
Put it in the oven and bake for around 20 minutes.
Take out the sheet and separate the dough into individual pieces.
Bake for 5-10 minutes more until the pieces are golden brown and crispy.
Take out of the oven and let cool on a wire rack.
Video
Nutrition
Serving:
1
knäckebröd
|
Calories:
163
kcal
|
Carbohydrates:
14
g
|
Protein:
6
g
|
Fat:
10
g
|
Saturated Fat:
1
g
|
Sodium:
275
mg
|
Fiber:
4
g
|
Sugar:
1
g