Scandinavian · bread

Swedish Crispbread (Knäckebröd)

Name: Swedish Crispbread (Knäckebröd)
Prep time: 30 min
Total time: 1 h
Cuisine: Scandinavian
Ingredients: 2 cups rye flour; 1 cup whole wheat flour; 3/4 cup water; 1 tsp salt; 2 tbsp caraway seeds; 1 tsp dried yeast

Swedish Crispbread (Knäckebröd) reads funk & ferment 4.2, nutty 4.1 and warm spice 3.7 on Palate's 0–10 flavor X-ray — a Scandinavian bread, about 1 hr. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 4.9 / 10
Sweet & Fruity — 2.0 / 10
Sour & Bright — 0.0 / 10
Bitter & Earthy — 2.5 / 10
Rich & Fat — 4.8 / 10
Aromatic & Spice — 3.9 / 10

The measured notes (of 18)

Funk & Ferment 4.2 · Nutty 4.1 · Warm Spice 3.7 · Salinity 3.6 · Umami 3.1 · Herbaceous 2.4 · Richness 2.3 · Earthy 2.2 · Sweetness 2.0 · Bitterness 1.7 · Floral 0.6

What's in it (6)

2 cups rye flour
1 cup whole wheat flour
3/4 cup water
1 tsp salt
2 tbsp caraway seeds
1 tsp dried yeast

Time & effort: about 1 hr (30 min active) · effort: easy

Nutrition (per 100 g, engine-estimated): 220.4 kcal, 8.2 g protein, 2.9 g fat, 40.9 g carbs

Dietary: Vegan — engine-derived; double-check anything allergy-critical.

How it's cooked (3 steps)

Mix flours, seeds, salt, and yeast with enough water to form a firm dough, then rest briefly.
Roll out paper-thin on a floured surface, transfer to baking sheets, prick all over with a fork, and bake at 200°C until completely crisp and dry.
Cool on a rack and store in an airtight tin; serve with butter, cheese, or herring.

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Keep reading: what funk & ferment, nutty, warm spice mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.