Recently my daughter Heidi and I have been exploring different types of crispbread recipes and the history of crispbread. Crispbread has a fascinating history tracing back to 500 A.D. from central Sweden. The tradition back in 500 A.D. was to make round wafers with a whole in the center. The wafers were dried on a stick under a roof.
About 500 years ago, traditional crispbread was invented as the way we know it with ingredients of wholemeal rye flour, salt and water.
Rolling pins were not invented in the Nordic countries. In many countries, homemade wooden rolling pins were made for the household in order to roll and flatten out the bread. Over time rolling pins were developed and designed for different purposes. In Leksand, Sweden it became the center of making various handcrafted items such as wooden rolling pins during the early industrialization. As well Leksand, Sweden is famous for making Swedish crispbread too.
Heidi purchased for me a Swedish deep notched wooden rolling pin called Kruskavel to make the traditional Swedish crispbread. This deep notched rolling pin scores rye or oat bread dough to make knäckebröds, or Swedish hardtack.
There two types of Kruskavels used to make the Swedish crispbread. One type of rolling pin has flat knobs and the other has pointier knobs. The type Heidi purchased has the pointy knobs which is better to use for crispbread which is in the photos. This type of wooden rolling pin makes it easy to make a pattern on the dough.
As well the deep notches on the Swedish rolling pin keeps the bread from rising. This creates a thin and crispy Swedish crispbread “knäckebröd”. A flat crispbread is easy to stack and store too.
However if you don’t have this special rolling pin you can easily use a fork to create a pattern too.
1 cup whipping cream
1/2 cup water
2 1/2 cups wholewheat rye flour
2 1/2 cups wheat flour
1 tsp salt
1 1/2 tsp instant dried yeast
1 tsp salt
1 tsp sesame seeds
1 tsp caraway seeds
❄️Here is our recipe video for additional instructions. For notifications of our video release click on the bell (lower left of the video) when you open up the video.
1. Heat the cream and water together until warm to the touch.
2. Mix the flour and salt in a large bowl. Add the yeast and stir.
3. Add the water mixture into the flour mixture. Mix everything together to form a dough.
4. Knead the dough for 2-3 minutes.
5. Place the large ball of dough in a bowl, cover bowl with a cloth and leave the bowl somewhere warm for 20-30 minutes.
6. Preheat the oven to 450F.
7. Next roll the dough out using an ordinary rolling pin. Roll out a thin as possible circle, 8-10 inches in diameter. Use a plate to cut out a perfect circle.
8. Sprinkle on top of the dough with the salt, sesame seeds and cumin seeds.
9. Roll again the dough with the Swedish wooden rolling pin. This will help the topping stick to the dough too.
If you do not have the Sweden rolling pin, you can make a pattern on the surface using a fork.
10. Bake at a degree of 450 F for 4 to 5 minutes.
11. Take the crispbread out of the oven. Flip the bread to bake the other side.
Then bake the crispbread for 2 to 3 more minutes.
Serve these thin and crispy Swedish crispbreads “knäckebröd”with butter, cheese, or any savory spread. 🍽️
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