Swedish Knackebrod
By OcadoLife
Published on 16 November 2022
These are traditionally made with a rye sourdough starter, but this speedier version of Swedish Knäckebröd – from award-winning author and chef Rachel de Thample – uses kombucha, a tea drink that’s loaded with probiotics. They make great nibbles served with Swedish cheese and pickled cucumber, or try with gravadlax and dill. Time and servings
1 hr 20 minsTotal time
40 minsPrep time
40 minsCooking time
Ingredients
- 300 g of dark rye flour
- 150 ml of original kombucha
- 2 tbsp of olive oil, plus extra for rolling
- 1 tbsp of honey
- 2 tsp of caraway seeds, plus extra for sprinkling
- 2 pinches of sea salt
- 1 sprinkle of mixed seeds (optional)
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas 4. Sift the rye flour into a large bowl. Add the kombucha, olive oil, honey, 2 tsp caraway seeds and a pinch of sea salt. Mix together, then knead until you have a stiff, dry dough; add a touch more flour if it’s too wet and sticky, or a splash of water if it’s too dry and not coming together well. Cut the dough into 4 even-sized pieces.Step 2
Tear off 2 rectangular sheets of baking paper big enough to line your largest baking tray. Rub 1 piece of the dough with a little drop of olive oil, then press it flat onto 1 of the sheets of baking paper. Cover with the other sheet of paper, then roll out the dough between the 2 sheets to about 2-3mm thickness.Step 3
Remove the top sheet of baking paper (reserving it for later). Sprinkle over a pinch of caraway seeds and some more sea salt, plus your choice of mixed seeds, if using, and gently press them into the dough with your fingers.Step 4
Use the reserved sheet of paper to line the baking tray (or trays if yours are small). Cut the rolled-out dough into rectangles about 3cm x 8cm, or circles about 5cm in diameter – cut out a hole in the middle of the circles, if you like, and prick all over with a fork to decorate. Carefully transfer the shapes to the lined baking tray, leaving a little gap between each for the dough to spread.Step 5
Bake the knäckebröd for 10 mins, or until they’re dry and lightly coloured. Transfer to a rack and leave to cool and crisp up. Repeat the rolling, cutting and baking process with the remaining 3 pieces of dough. The cooled knäckebröd will keep well in an airtight container for up to 2 weeks.