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Swedish Hardtack (Knäckebröd)

Swedish Hardtack (Knäckebröd)

Swedish Hardtack (Knäckebröd)

Swedish Hardtack (Knäckebröd)
4.0 rating based on 12,345 ratings
4/5 (4)
Course: Breads and RollsDifficulty: Medium



A crispy flat rye bread/cracker to use as a base for spreads and jams. Although there is some sugar in the recipe, this is not a sweet cracker, and is appropriate for serving with savory items such as cheese.


  • 2 cups buttermilk

  • 1/2 cup granulated sugar

  • 1/2 cup shortening, melted (or butter, which will make it flakier)

  • 1 teaspoon salt

  • 7/8 teaspoon baking soda

  • 5 cups coarse rye flour (more or less, to make a thick dough)


  • Pre-heat oven to 425F. Mix ingredients to make a thick dough and shape into 24 balls, dipping them in flour. Roll out very thin with a special peg rolling pin (a barbed pin which pricks dough as it rolls– see note*). Bake on a cookie sheet until browned, about 15 minutes. These are very crisp and tender.