knäckebröd

Knäckebröd, or crispbread, is a hard, dry flatbread characteristic of Nordic cuisine. It is typically made from rye flour, water, and salt, and may include malt, seeds, or oil. The dough is rolled very thin and baked until crisp, producing a bread with an unusually long shelf life. While strongly associated with Sweden, knäckebröd is also common in Norway, Finland, and other parts of Northern Europe.

Traditional knäckebröd can be either single-bake or involve a drying stage that increases dryness, depending on the recipe. Modern varieties range from light rye crackers to dense, multigrain breads. Common ingredients include rye flour, water, salt, and seeds such as sesame, flax, or sunflower; some recipes add oil or malt for flavor and texture.

Types and brands. The term covers many forms, including tunna knäckebröd (thin crispbread) and thicker, heartier varieties. In international markets, Swedish brands such as Wasa have made knäckebröd widely recognizable.

Serving and nutrition. Knäckebröd has low moisture and a high fiber content, contributing to its long shelf life. It is commonly eaten at breakfast or lunch with butter, cheese, fish, or vegetables. The bread is naturally vegan in traditional rye-based recipes and gluten-containing unless made with alternative flours.

Storage and cultural role. Because of its dryness, knäckebröd stores well for months when kept in a cool, dry place. It remains a staple in Nordic households, valued for its versatility as a base for toppings and its suitability as a snack or accompaniment to soups and fish dishes.