Germany · Rye + oats
Thin Seeded Crispbread
Knäckebrot
A long-keeping crispbread made by baking rye, oats and seeds in a thin layer.
What makes this bread distinctive?
Unlike a risen loaf, Knäckebrot aims for very low moisture. Even spreading and complete cooling are the keys to a crisp result.
- Flour profile
- Rye + oats
- Core technique
- Thin spreading + drying
HOME-OVEN FORMULA
From worktop to oven,
step by step.
Flour absorption, starter strength and room temperature all affect the result. On your first bake, watch the dough rather than the clock alone.
Method
- 01
Mix all ingredients and rest for 25 minutes so the oats and seeds absorb water.
- 02
Roll between two sheets of baking paper to approximately 2-3 mm thick.
- 03
Remove the top sheet and mark rectangles with a knife.
- 04
Bake at 170°C for 20 minutes, rotate the tray and dry for another 20-25 minutes.
- 05
Switch the oven off and leave the door ajar for 10 minutes. Cool completely and break along the marks.
BAKER'S NOTES
Small details,
better results.
- If the middle pieces stay soft, remove the edges and bake the centre for another 5-10 minutes.
- Transfer to an airtight container only when completely cool.
- Gluten-free oats alone do not make this recipe safe for coeliac disease; rye contains gluten, and all ingredients and cross-contact must be checked.
AT THE TABLE
How to serve it
- Labneh and radishes
- Hummus
- A cheese board