I’ve had a thing for crackers ever since I made my own from scratch.
There is just nothing quite like even the simplest homemade cracker. And when I decided to make Swedish knäckebröd
for the first time – because not only do I love those rye crisps from the grocery store, but also because I love the word “knäckebröd” – my realization was even further edified.
It’s really a crime to even compare these knäckebröd (which means “break bread,” for those sans Swedes in their families) to the rye crisps you get from the store.
First of all, they’re not made with any rye flour. Secondly, they’re thinner than rye crisps and, thirdly, some of these are covered in seeds, which I’ve also heard is entirely non-traditional.
But I hope you’ll forgive me, as they still serve the same purpose — to carry slices of meat and cheese into your mouth.
I usually make two versions of knäckebröd, one with seeds and one without, when I make this recipe to appease those in favor of keeping with tradition.
Though I have a bit of a preference towards the former, the latter were equally yummy (and possibly better for holding toppings, as the seeds can overpower other ingredients a bit in terms of flavor).
I was pleasantly surprised, upon eating one (then two, then three, then four…then I lost count) of these crackers, to find a hint of a buttery, enriched dough taste. Enriched doughs like brioche and challah always have that distinct rich flavor from the eggs and milk, and these wafers, though egg-free, still offer that delicious taste.
Combined with the nutty, savory crunch of sunflower, sesame and flax seeds, I don’t care what they should be called — they’re just worth making.
More Totally Swede RecipesStephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon