Easy Sourdough Rye Crispbread (Knäckebröd)

Method7 steps

1. 1

   Step 1: Combine sourdough starter, butter (1/4 cup), fine sea salt (1/2 teaspoon) and rye flour in a medium bowl. Mix and knead together with your hands until a cohesive dough forms. Wrap dough tightly in plastic wrap and place in the fridge until well chilled, 2 hours or up to 1 day.

   Minimum crispbread dough chill · 120 minUses 1 cup discarded sourdough starter, about 8 oz · 1/4 cup unsalted butter (room temperature) · 1/2 teaspoon fine sea salt · 1 cup dark rye flour for dough

2. 2

   Step 2: Preheat the oven to 350°F / 175°C. Tear off a roughly 2-inch piece of chilled dough, roll into a ball and flatten on parchment; keep the remaining dough covered and chilled.

   Uses Some chilled crispbread dough

3. 3

   Step 3: Sprinkle dough round with flour and roll with a traditional rolling pin until it is VERY thin circle, about 8 inches in diameter. Sprinkle with additional flour as necessary to prevent sticking.

   Uses Flattened chilled dough portion · Additional dark rye flour as needed for rolling

4. 4

   Step 4: Switch to the kruskavel. Roll back and forth creating dimples in the surface of the crispbread. Alternatively, you can use a fork to prick holes in the dough, but it won’t have the same appearance as crispbread that has been rolled with a kruskavel.

   Uses Paper-thin rolled rye dough

5. 5

   Step 5: Using a 1 ½ inch biscuit cutter, cut a hole in the center of the dough round, leaving the circle in place while the crispbread bakes.

   Uses Pricked or dimpled crispbread dough

6. 6

   Step 6: Sprinkle with flaky sea salt. Transfer parchment paper to a rimmed baking sheet and bake for 10-16 minutes or until crispbread is golden brown and crisp. Do not remove it from the oven too early! No one likes soggy crispbread.

   Bake each crispbread until golden and crisp · 16 minUses Prepared crispbread with centre cutout · flaky sea salt (such as Maldon for sprinkling on top)

7. 7

   Step 7: Cool the baked crispbread completely on a wire rack. Repeat shaping, rolling, pricking, topping and baking with the remaining dough, making about 7 crispbreads. Store only after fully cooled in an airtight container.

   Uses Baked crisp rye bread · Remaining chilled crispbread dough