Knackebrod - recipes and facts
Wonderful high fiber crackers!
In all the schools in Sweden this bread is always served together with the food.
Some people like to break it into small pieces and eat it with milk and lingonberry jam in a bowl. I love to eat this bread with spread shrimp-cheese on! I always have Knäckebröd at home. I do not bake this bread since the ones in the store are so good and they have many kinds. Still I will post some recipes for you to try. I have made Knäckebröd myself and know that it is easy. In these recipes they tell you to use milk. But I always used water.
The photo is from wikimedia.org
So when it comes to factory made knäckebröd - Wasa is the world's largest producer of crispbread. Every year the company sells around 60,000 tons of crispbread in 40 countries. Swedish people eat more crispbread than any other people in the world, almost 4 kilograms per capita.
Here is the link to Wasa in English
I recommend that you watch the Wasa story - a video in English
In the IKEA food stores - there is knäckebröd to buy.
Buy crispbread from Amazon
Do you wonder why there is a hole in the middle of the round cakes? It is because in old days the bread was hanging on a pole above the stove to keep it dry. I tried it for real and it works so good.
Some call it Swedish flatbread.
well - it is flat for sure and high fiber crackers
Awesome Swedish flatbread. Goes well with soups and cheeses. Comes out similar to Rye Crisp. You can try this with wheat flour instead of rye. I would not recommend plain white flour but any 'grain' flour tried might be interesting. Lovely high fiber crackers
1 1/3 cups rye flour, whole wheat is fine
3/4 teaspoon sugar
1/4 teaspoon salt
4 tablespoons butter
1/3 cup milk, plus 1 T more if needed
Combine flour, sugar and salt in mixing bowl or food processor and cut or pulse in butter.
Gradually add the milk with a spoon or pulse until you have a stiff dough.
On a lightly floured board roll out as thin as you can.
Cut dough into strips about 2"x3" and punch lots of small holes in each.
Bake at 300 on lightly greased pan until lightly browned- about 10 minutes.
Cool on wire rack then store at room temperature.
Will keep 5-7 days.
My bread on the wall
Knackebrod and you
The special sound when you bite in knackebrod is music =)
Another knackebrod easy bread recipe
high fiber crackers in round shape
3/4 tsp sugar .
1 1/3 c rye flour, whole wheat is fine .
1/3 c milk, plus 1 T more if needed .
4 tbsps butter .
1/4 tsp salt
Combine flour, sugar & salt in mixing bowl or food processor/blender & cut or pulse in butter.
Gradually add the milk with a spoon or pulse until you have a stiff dough.
On a lightly floured board roll out as thin as you can.
Cut dough into strips about 2"x3" & punch lots of small holes in each.
Bake at 300F on lightly greased pan until lightly browned- about 10 mins.
Cool on wire rack then store at about room temp.
Will keep 5-7 days.
Wasa Crisp Bread is so good!
This bread can be saved for week, yes even months. You will always have bread in the house.
Some like to eat it with spread cheeze and others with butter only. The old folks like to break it into smaller pieces and add it to the lingonberry jam on a plate. That is really good! I tried it with porridge too.
Another word for this bread is Crispbread
easy high fiber crackers recipe
Â½ liter (500 ml) milk
Â½ tablespoon honey
Â½ tablespoon golden syrup
15 g yeast
500 g graham flour
250 g rye flour (course-grained)
3/4 teaspoon salt
some barley flour
* Preheat oven to 250Â°C
* Heat milk, honey and syrup to 37 Â°C
* Mix in yeast, salt, ab. 250 g of the graham flour and ab. 125 g of the rye flour.
* Then work in remaining flour to make a dough.
* Let rise for about 60 minutes.
* Divide dough into 12 pieces and form into balls.
* Roll the balls in plenty of barley flour with a rolling pin.
* Turn a couple of times during the rolling
* Finally roll to very thin rounds with a peg rolling pin.
* If you use an ordinary rolling pin, score and prick before baking.
* Line a baking sheet with parchment paper and bake for 8 minutes.
* Then turn the bread over and bake the other side another 4 min. or until slightly browned.
* Cool on a rack.
In an ordinary oven you can bake only one bread at a time. A hot air oven bakes three at a time at 225 Â°C.
What knackebrod is your favourite? Mine is Wasa Light Rye Crispbread
Pick your Knackebrod. Well I guess you have to try it so you know =)
Maybe you already have?
The most Swedish food there is
Leksands bread - high fiber crackers
Leksand is another big bread company. Here you can choose from different baked bread
Unfortunately there is no information in English on their web-site. At least not YET.
Excellent sites about Crisp bread - in English
You can buy from them or just enjoy the lovely photos.
- GG Bran crisp bread
* Only 2.0g net carbs per slice * Recommended by leading nutritionists, doctors and dieticians worldwide. * The only bread product with 85% bran content. * An all- natural and safe laxative, alleviating constipation and aiding digestion. * 50% dietar
- Au Marchet
Send for different crisp bread brand marks
Crisp bread for your health!
Always fresh and always good.
You ask any Swede about this. They will confirm that Knackebrod is absolutely something you cannot be without in your cupboard. These are high fiber crackers!
Crisp bread last a long time - fill your cupboard
I always have many different kinds of crisp bread at home. Some is for cheese, some are for coffee or tea and some are excellent for breakfast with jam!
Fill your kitchen cupboard!
Another kind of Swedish flat bread is Tunnbrod (literary thin bread ) - loved and liked
TunnbrÃ¶d can be both hard or soft. The hard one you eat just like the ordinary knÃ¤ckebrÃ¶d.
The dough is made from any combination of wheat, barley and rye.
The soft one we make wraps from. We fill our wraps with what ever we like the most. A popular fast food dish is soft tunnbrÃ¶d rolled around mashed potatoes and a hot dog.
Traditionally, crispy tunnbrÃ¶d is eaten with SurstrÃ¶mming (fermented herring)! Another traditional old Swedish method of eating soft TunnbrÃ¶d burrito style combined with mashed potatoes and roasted herring. I love it with chicken curry and sallad! You can bring the roll to a picknick or just for lunch at work. Here in Sweden you can often find them where fast food is sold. (Look for "TunnbrÃ¶dsrulle")
IKEA sells these flat breads as well as ordinary knackebrod
A common Swedish breakfast
Crispbread - what else...
Swedish knackebrod makes 12 crackers.
These crackers taste great with a savory light cream cheese and cucumbers as well as jam or hummus.
1 1/3 cups (325 mL) whole wheat flour
1 tsp (5 mL) sugar
1 tbsp (15 mL) flax seeds
Â¼ tsp (1 mL) salt
3 tbsp (40 mL) non-hydrogenated margarine
1/3 cup (75 mL) skim milk (plus 2 tbsp/25 mL if needed)
1. Preheat oven to 350Âº F (180ÂºC).
2. Combine flour, sugar, flax seeds and salt in a large bowl. Using your fingers work, in the margarine until it resembles a course crumb.
3. Slowly add the milk and form a ball. Add more milk 1 tbsp (15 mL) at a time if needed.
4. On a lightly floured surface, roll the dough into a long thin rectangle. Cut into 12 rectangular crackers. Place on a cookie sheet and bake for 20-25 minutes.
5. Store for 5 days in an airtight container.
* Light cream cheese and sliced cucumbers
* Slice of low fat cheese and tomato slices
My recommendation to you is: DO Try!
Tell me what you think....
Have you ever tried Knackebrod?
Richard from Hampshire - England on July 13, 2014:
I'd never heard of this before, but the recipe looks really nice so it's one more thing to try out :)
sukkran trichy from Trichy/Tamil Nadu on February 06, 2014:
thanks for some great bread recipe. lovely share
VioletteRose LM on January 05, 2014:
I am always looking for new bread recipes, thanks for sharing!
Lynn Klobuchar on January 03, 2014:
Thanks for this -- tack sÃ¥ mycket.
Sure Temp on January 02, 2014:
LOL what was with the random last video? haha they looked naked almost..
BrightDaysAhead on July 31, 2013:
I have, and I love it! I buy the softer one at IKEA, and the firmer ones at Market of Choice. I especially love the fruitier one (like Muesli)...yumm! Thank you for sharing this with us!
moonlitta on April 10, 2013:
I was just passing by, but this page absolutely delights me:)
liamsquidoo on March 06, 2013:
Great job on the lens. Can't wait to try it out myself!
LouisaDembul (author) on February 24, 2013:
I might have to try making this bread, it's so delicious!
VspaBotanicals on December 21, 2012:
Yummy and interesting. Thanks!
Judith Nazarewicz from Victoria, British Columbia, Canada on November 20, 2012:
I love this flat bread but I've never made it before... Will have to try some soon. Nice lens!
JoyfulPamela2 from Pennsylvania, USA on November 08, 2012:
I have not had it before, but it sounds good. :)
PeanutCrunch on October 30, 2012:
I used to make this, I loved trying all kinds of bread recipes.
grahamcox lm on October 09, 2012:
Never tried it but it sounds really good!
anonymous on October 01, 2012:
Hannah Writes on September 27, 2012:
I love my Wasa Crisp Bread with some peanut butter. I will have to give this a try!
moonlitta on September 01, 2012:
Probably I will, soon!
Johanna Eisler on August 22, 2012:
I love Siljans. I never thought that I could make Crispbread in my home! My grandparents were from Sweden, and my grandfather was famous (in my family, anyway!) for his wonderful Swedish rye bread. I have never tasted any bread like his - more like cake than bread, and we loved sandwiches made from it. How I long for the day when I'll see him again! Maybe he'll share his secret recipe with me. :)
spikeyflower on August 04, 2012:
Nice. I have a neighbor from Sweden, and he is a very good cook. I get to try lots of new foods all the time.
Jogalog on August 04, 2012:
I've tried supermarket crispbread but not Swedish Knackebrod. I love cooking though and also have a food blog so it's something I will try and find time to make now. Thanks for visiting my lens.
getstuffed on August 02, 2012:
i've long liked this type of crisp bread
WriterJanis2 on June 29, 2012:
I haven't, but you make them sound really good.
scss on June 22, 2012:
I love ryebread crisps, and I will be trying these recipes, so that I can use organic ingredients and be sure of the ingredients I use - thanks!
LouisaDembul (author) on May 21, 2012:
I always get knackebrod in the supermarket here. I enjoy it with butter and cheese, double!
anonymous on May 19, 2012:
I enjoy Knackerbrod slathered with non salted butter.I eat it almost every day and it hasn't affected my health at all-yet!
Millionairemomma on May 13, 2012:
Not yet but I hope too one day! Looks delicious!!!!!!
melissiaoliver on April 19, 2012:
Mm, thank you for creating this great lens! I love KnÃ¤ckebrÃ¶d and all Swedish food. KnÃ¤ck is a wonderful treat at Christmas!
anonymous on April 18, 2012:
absolutely love it! I don't eat bread, so this is great
inspirationz on April 14, 2012:
I love KnÃ¤ckebrÃ¶d! Thank you for providing a recipe :)
anonymous on March 31, 2012:
Great lens! I have eaten Wasa Bread for years but would love to try homemade KnÃ¤ckebrÃ¶d.
MelonyVaughan on March 08, 2012:
I usually buy it pre-packaged and it is indeed delicious! You can spread cream cheese on it or have it with butter and cheese or butter and cold cuts...The possibilities are endless! Unlike regular crackers, these don't tend to crack when you spread toppings on them (and I love that). They also have a very light flavor.
TTMall on March 08, 2012:
Beautiful and informative lens. Thanks for sharing.
AJ from Australia on March 04, 2012:
I will look out for this in the supermarket and "maybe" try your recipes. Thank you for the introduction.
PamelaU on March 01, 2012:
Love it love it love it!!!
Laraine Sims from Lake Country, B.C. on February 14, 2012:
We have Wasa bread in our grocers but I've never seen Knackebrod. Have blessed this lens for giving me a few more recipes to try. I'm not too sure what the video has to do with the lens though. Hmmm.
nikyweber on January 25, 2012:
amazing lens thumbs up!
LouisaDembul (author) on January 20, 2012:
I love knackebrod, with butter and cheese...Here, they sell them even in the supermarkets.
Paul from Liverpool, England on January 20, 2012:
I shall have to get to IKEA unless I can persuade my local supermarket to stock it. Very nicley explained.Angel Blessed.
anonymous on January 17, 2012:
This is something I seem to have missed out on! Sounds great!
Teri Villars from Phoenix, Arizona on January 14, 2012:
No, but I have had food at our IKEA store and Swedish recipes are delicious! Squid Angel blessed!
gypsyman27 lm on January 12, 2012:
I want to try Knackebrod, my breakfasts are always a little odd. I like savory food for breakfast, you know, soup, stews, gumbos etc. I would like to try this cracker for breakfast first and then work my way up to other meals. Great recipes, good lens, well done. See you around the galaxy...
ViJuvenate on January 10, 2012:
I had no idea this was Swedish. Funny. Why did I always think it was Jewish? Regardless, they have a flavor that's a little different, but good. I usually have a package of them in the pantry.
Mary Norton from Ontario, Canada on January 09, 2012:
Before I leave Canada, I often mail myself a box of WASA as sometimes, we see in the grocery but many times, they are not there. Healthy snacks for the family.
anonymous on January 08, 2012:
Returning with fresh angel dust for your recipe!
Bob Schroeder on January 06, 2012:
Very interesting lens.
Renaissance Woman from Colorado on December 03, 2011:
My favorite is what we called flatbread and, of course, lefse. Delicious!
JoshK47 on November 26, 2011:
Sounds remarkably tasty - I'll have to snack on some! Blessed by a SquidAngel!
TransplantedSoul on November 11, 2011:
Yes - love this type of bread. Very easy to mix with different toppings. Hey I also love pickled herring too - so people's taste may vary!
spartakct on November 05, 2011:
recipe looks delicious, nice lens!
sushilkin lm on October 30, 2011:
Congrats 100th like by me. Thanks for sharing!!
anonymous on October 04, 2011:
funny and cool lens! I'd love to make this stuff, would be a fun baking thing to do with my wife. Just a little kitchen date! Also, if your like me and love browsing lens, mine has a great educational topic with poll questions for my readers to enjoy.
dahlia369 on September 03, 2011:
Yes, I buy it at the health food store and eat it once in a while. However, I prefer eating the bread I bake myself and I am going to try all of your recipes. Have all the ingredients! :)
pawpaw911 on August 26, 2011:
Never tried it before. Sounds good.
jessicahoward on August 04, 2011:
yummy..... The recipes look delicious. :)
cstoll on July 23, 2011:
Knackebrod is so simple but you can turn it into a delish snack! Great lens and good for you for being proud of your Swedish heritage and sharing it with everyone!
mensday on July 19, 2011:
wondersmoke lm on June 17, 2011:
GOOD FOOD I LIKEEEEE
traveller27 on June 15, 2011:
I love these types of breads.
CherylsArt on May 13, 2011:
The recipes look delicious.
chrispell017 on May 04, 2011:
nope, but it looks great! nice lens!
CofCJenny LM on April 29, 2011:
Nope, never have, but that looks delicious!
blessedmomto7 on April 05, 2011:
I have had the Wasa version. I plan to try making my own thanks to your lens!
ChrisDay LM on April 02, 2011:
I love knÃ¤ckebrÃ¶d. Thanks for the recipes. Fun lens and well-deserved Purple Star.
MarkFashionista on April 01, 2011:
Wow this sounds great! Nice lens.
anonymous on April 01, 2011:
~ Dropping by to leave my Angels April Fools' Day Quest Blessings ~
Ok, so I was hungry too! LOL
norma-holt on April 01, 2011:
Special blessing and featured on April Fool's Day Blessings. Please send knackerbrod for all the angels on the bus buzzing around today or we just might drop in for afternoon tea
Philippians468 on March 29, 2011:
i have yet to taste one, but i think it will taste amazing with ice cream! cheers
darciefrench lm on March 22, 2011:
That video is tooo funny! Loved it. Great bread recipe too- am adding it to the ecstasy of the ordinary -:)
Michey LM on January 29, 2011:
I like it, but I never do it myself, so this is on my list to try. Your lens is great, easy to follow, well done. 5*, well deserved purple star.
gezzyka on January 20, 2011:
KnÃ¤ckebrÃ¶d sounds really intriguing and it doesn't look too hard to make. Now to see if I can find rye flour... Thanks for the inspiration!
Delia on January 14, 2011:
I said: "I have some Leksands KnÃ¤cke in my pantry right now...great lens and love the Sweden got talent...oh boy!"
Delia on January 14, 2011:
I have some Leksands KnÃ¤cke in my pantry right now...great lens and love the Sweden got talent...oh boy!
anonymous on January 10, 2011:
I love knackebrod! been eatin it for ever and love it with all kinds of things on it, or plain! thanks for the recipes!
Patricia on January 05, 2011:
I'll have to try this!
Margaret Schaut from Detroit on January 01, 2011:
THANK YOU for these recipes! Since I was a tiny tot this has been my favorite snack, either plain or with almost anything and I still love it today. I've lensrolled it to a number of my popular food lenses. i'm coming back for these recipes and I'll try them all.
javr from British Columbia, Canada on December 28, 2010:
We get it in Canada but it is quite expensive. I'm going to make some this week. This lens has been blessed by a Squid Angel.
mikerbowman on December 16, 2010:
Wow, I have never heard of this bread... it sounds quite interesting! Thank you so much for enlightening me :)
MargoPArrowsmith on December 11, 2010:
I love the store bought stuff, didn't know you could make it!
anonymous on November 18, 2010:
You make it look so easy! I didn't know it could be made at home, but it had to start there. Thank you for sharing your secrets! You've put this together beautifully and have earned that Purple Star, congratulations!
June Campbell from North Vancouver, BC, Canada on November 02, 2010:
Yes, I have eaten the packaged variety that is sold in Canada. Wasa is the brand. I have never tried to bake this bread, nor have I had the chance to sample it from any source other than the packaged kind. I would like to some day.
Achim Thiemermann from Austin, Texas on November 02, 2010:
I might actually bake me some KnÃ¤ckebrot (German spelling), one of these days. It's my first time seeing a recipe, and it looks absolutely doable to me. Thanks, Irene! :)
LouisaDembul (author) on October 18, 2010:
I love it! I must try your recipes, because I miss it a lot!
GrowWear on October 13, 2010:
Yes, I have tried KnÃ¤ckebrÃ¶d but didn't know anything about it other than it is good and dieters use it a lot. ...I love breads. I don't know why because I hated bread as a child. Now, I always check out the deli to see what interesting breads they have.
HorseAndPony LM on October 12, 2010:
Yes and I love it. I also love your common Swedish breakfast. What a great lens topic.
Lorelei Cohen from Canada on October 11, 2010:
A very informative article. Thank you for sharing.
anonymous on September 15, 2010:
I am making the first recipe for my food tech GCSE
irenemaria from Sweden on June 14, 2010:
@anonymous: I dont know any special name in English. If I translate the Swedish it is: Pricker Rolling pin
anonymous on June 14, 2010:
What do you call that rolling pin for crackerbread, the one with the bumps in it for making bumps and wholes in the bread?
MartinPrestovic on April 20, 2010:
Yes, only I don't see it sold anywhere near my local. Not sure if knÃ¤ckebrÃ¶d is sold where I live at all. I have yet to see one. Well since you did share your recipe, I would love to try to make this some time.
AuthorNormaBudden on April 17, 2010:
No, I have never tried this...How
However, I featured you in my Purple Star Series, which can be found by following Page 2 of Even More Purple Star Awards. If you have additional purple stars, please feel free to let me know and I will add them to your feature. Thanks.
anonymous on March 17, 2010:
the rye KnÃ¤ckebrÃ¶d is a yummy snack all by it self and it even makes a great sub for breadcrumbs in meatloaf XD
Treasures By Brenda from Canada on November 23, 2009:
Do come by and see the new and revamped Culinary Favorites from A to Z group! Your lens is still being featured under B is for Bread.
eclecticeducati1 on October 20, 2009:
I'm diabetic, so I'll have to give this a try! It sounds like a really good, healthy bread. Great lens!
amy1980 on October 14, 2009:
Ok, trying this is definitely on my list of things to do. Thanks for the recipes and inspiration!
Laraine Sims from Lake Country, B.C. on October 05, 2009:
Will and I make chicken sandwiches out of the Wasa bread. If you make them the night before you are going out, they aren't as crisp and are really good! Congratulations on your purple star!!!!
Tony Payne from Southampton, UK on September 09, 2009:
Very nice lens, 5*****. I don't think too many Americans are familiar with crispbreads, although you can buy them in the supermarkets. They are really good. I grew up in Poole in Dorset, England, home of RYVITA which is a very famous English version. I was surprised to see that this is available all over the USA. Nice to see the video of the dancing men as well.
Sharon Berry from Michigan on August 21, 2009:
I've tried the WASA crackers/bread but you have given me some great new ideas on what to put on them. I love the cream cheese with cucumber, sounds yummy. Thanks
Joan4 on August 17, 2009:
Congratulations on your purple star! Blessed by a SquidAngel! The bread is new to me, but looks sooooooooooo good!
Holley Web on July 28, 2009:
I definitely have to try some of these recipes! You have my mouth watering now! Beautiful!
hlkljgk from Western Mass on July 21, 2009:
funny vidoe :)