Scandinavian Crisp Bread – Knäckebröd/Knækbrød/Knäckebrot

Scandinavian Crisp Bread

Scandinavian Crisp Bread

I love good, healthy wholemeal bread. If you add seeds – I’m in heaven! I eat sunflower seeds and flax seeds with my porridge, but guess what – it’s not enough for me :-D!
Healthy doesn’t mean, dull, bland and boring. I came across this recipe, and this flat bread/cracker bread worked out really well.

You don’t’ have to weigh your ingredients, choose your dish/cup as measuring tool and that’s it.

  • 4 parts of small rolled oats
  • 4 parts of rough wholemeal rye flour
  • 2 parts of sunflower seeds
  • 1 part of flax seeds
  • 1 part of sesame seeds
  • 7 parts of water
  • 1 – 2 tsp of salt

I’ve measured everything in ml:  400ml of oats, 400ml of flour etc…

Preheat your oven to 170°C fan.

Mix all ingredients in a large bowl, leave to sit for about 15 mins  – the mixture thickens.

Line baking sheets with a good quality baking paper – you don’t want your bread to stick to it believe me!

Spread the mixture thinly on the prepared baking sheets – 2,3 mm, scatter with your favourite seeds and bake for 10 minutes. Take the baking sheets from the oven and using a pizza slicer to cut the bread into slices. Put it back into the oven for further 30 mins. Take it out and re-slice. Change the places of the trays in the oven for even baking and bake for another 30 minutes. Check from time to time  to avoid  ‘overbaking’.

Reduce oven temp to 100C.

Remove bread from the baking sheets – and the baking paper –  and place on the oven rack. Leave the oven door slightly ajar and dry your crisp bread for another 30 mins.


Great with hummus, cream cheese and salmon or just butter and jam. 

Keep it in an air tight container – it’ll last for a few weeks.


 Crispbread1 (1 of 1)


Crispbread (1 of 1)

Recipe source:


5 Responses to “Scandinavian Crisp Bread – Knäckebröd/Knækbrød/Knäckebrot”

  1. Ginny Gilks

    After visiting Copenhagen I came back with a taste for Knackebrod – this is a delicious recipe and when it goes right is very authentic. However, I had to guess the oven temperature for the first stage of cooking. First time round I guessed more or less right, but the edges of the crispbread slightly burnt – second time round I tried it lower and ended up with nutty cardboard!
    Please put me out of my misery – what should the oven temperature be at the start of the cooking process?

    • divinebakes

      Dear Ginny,
      Thank you for spotting my mistake :-). I didn’t put starting baking temerature in my post.
      It’s 170°C fan. Every oven is different so keep an eye on your crisp breads while baking.

      • Ginny Gilks

        Dear Kasia

        Thank you! I’m going to have another try – have to say even at the wrong temperature we’ve enjoyed them!


  2. Joanna Miller

    Please could you tell me at what stage I reduce the oven temperature to 100c?

    • admin

      Hello Joanna, My apologies for the late reply. I moved countries a few months ago and I don’t check my Irish website very often now.
      Everything depends on your oven. Bake 10-15 mins first (170 C), slice bread. Bake for another 30 mins but check the oven from time to time. Flip slices and bake for additional 30 mins. Reduce tem tp 100C. Take out breads from the baking sheets and put them back to the oven directly on the wire rack to dry more. It may take 15 mins, it may take 30 min. If you manage to spread mixture very thinly the baking time will be shorter. My baking time is different each time. Stay safe and please check my facebook page. I will post ‘no knead’ bread recipe today. Stay safe. 🙂


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