SWEDEN – Knäckebröd



  • Faithfulness to recipe: Mostly. I used only one type of Spelt flour because that was all I could find in the stores. I also replaced Rapeseed oil with sunflower oil. I had to add some more spelt flour as the mixture seemed to watery at first and not paste-like enough.
  • Met expectations? Yes. It was very tasty.
  • Would cook again? Yes. It seemed like a nice alternative to the gluten-heavy yeasty breads I’ve baked for most of the rest of Europe!
  • The taste test rated on a score of 5: 4.5. The kids weren’t as impressed but that just meant more for the adults!



  • 100ml Spelt wholegrain flour
  • 100ml Spelt flour
  • 100ml Sunflower seed
  • 50ml Pumpkin seed
  • 50ml Linseed
  • 50ml sesame seed
  • 1 tsp Sea salt
  • 50ml Rapeseed oil
  • 2500ml warm water


  1. Mixed all ingredients into a paste.
  2. Oil a baking tray and pre-heat oven to 150C.
  3. Spread mix out onto the oiled baking tray and baked at 150 C for around an hour.
  4. Leave to cool and then remove from the pan and cut or break into large chunks.

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