Swedish Knackebrod

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Author: OcadoLife

Prep time: 40 mins

Cook time: 40 mins

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.

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Ingredients Method

Ingredients

300g dark rye flour
150ml original kombucha
2 tbsp olive oil, plus extra for rolling
1 tbsp honey
2 tsp caraway seeds, plus extra for sprinkling
2 pinches sea salt
1 sprinkle 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.