Rye Sourdough Crispbread recipe (Knäckebrot) German recipe #24香脆餅乾麵包

rye flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds more fiber, while all-purpose flour is more economical.

sourdough starter

🥗Healthier: store-bought sourdough starter

💰Cheaper: yeast

Store-bought starter is convenient, while yeast is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is typically cheaper.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is a natural sweetener, while sugar is a cost-effective alternative.

Mix 100g of rye sourdough starter, 200g of water, 250g of rye flour, 175g of wheat flour type 550, 0.5 tbsp of honey, and 1 tsp of salt together with a spatula until all ingredients have combined.

Knead the dough with your hands until smooth.

Cover the dough with plastic foil and let it rest at room temperature overnight until it doubles in size.

Transfer the dough to a floured surface and divide it into 4 equal parts.

Take one part and knead it to release the air; if it's too sticky, dust a bit more flour on your hands.

Roll the dough into a round ball and press it flat gently.

Transfer the flattened dough onto a piece of baking paper and roll it into a rectangular shape.

Brush or spray a bit of water on the surface of the dough.

Sprinkle spices of your choice, such as cumin seeds and sesame seeds, on top.

Poke the dough with a fork roughly.

Cut the dough into smaller sizes with a knife or pizza cutter, into shapes like triangles or circles.

Preheat the oven to 200°C (392°F).

Bake the crispbread for at least 10 minutes until crispy and brown.

If some parts of the bread are getting burned, remove them and continue baking the rest.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens