Nordic Crisp Bread with Seeds & Whole Grain Flour


Crispy, crunchy, wholesome, tasty and totally addictive, sounds good to you too?? These small crispy fellows are just to die for. Here in Denmark Crisp bread also called ‘kn ¦kbr ¸d’ is something that we eat on a regular basis. It’s perfect for a snack, to substitute a heavy loaf of bread or just if you feel like eating something. Many know ‘kn ¦kbr ¸d’ as the originally swedish brand Wasa, which is one of the biggest producers of crisp bread. Even though the store bought Wasa version can be pretty good, there will never be anything as the homemade one.
This recipe is one that I have from my mom. She has made it what feels like a hundred times, often with a new twist to it, as cheese, garlic, herbs etc. And they always disappear almost as fast as they came, wonder why… But the other day when I had the girls over for the nordic birthday brunch, of course these crisp breads were a part of the menu. They goes perfectly with cheese, sausage, jam, chocolate and just plain as a snack. This of course makes them perfect for a brunch, and on the plus side, they are light and perfectly sized, meaning you do not get too full too fast, and can actually get around the whole, often overwhelming, brunch menu.

This time I chose to make the plain version without any special flavor components, in order to allow my guest to dress them as the pleased (nobody wanna have garlic crisp bread topped with chocolate). And this also allows you to come up with your own funky versions of the delicious crunchy snacks.
I used pumpkin seeds, sesame seeds and flaxseed for this portion, but you can basically use any kinds of seeds you prefer, or what your food store allows you. The same goes with the flour, I use three different kinds of wholegrain flour and you can use almost any type of flour you want to. Just watch out for the gluten free kinds, cause they could pose a problem in the recipe and I have not experimented with it.
Hopefully you’ll love these, and if I get you addicted I will not even apologise for it, since they are healthy, wholesome and totally awesome. Just remember they are not emptied of calories, but oh what healthy calories… :)

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Healthy & whole nordic crisp bread

Makes 4 portions of 20-25 pieces
(For this recipe I use the same measure: M = 3/4 cup or 2 dl)

1M Sesame seeds
1M pumkin seeds
1M flaxseed
1M oil (use a flavour free one as rapeseed or sunflower)
3,5M flour (I used kamut flour, oat flour and wholegrain wheat flour)
2M water
2 tsp baking powder
2 tsp salt

1. Preheat oven to 400 °F/200 °C
2. Mix all of the seeds together with the flour, baking powder and salt.  Add all of the water and oil and combine well together.
3. Take approximately 1/4 of the dough and place on a piece of parchment paper. Top it with another piece of parchment paper in the same size. Use a rolling pin to spread out the dough in between the layers of paper, and roll it as thin as the thickness of the pumpkin seeds allow you too. Hopefully the dough will stay in between the paper, or else you just remove excess dough and use for next round. Remove the top layer of parchment and using a knife or biscuit cutter, score the top of the dough into desired shapes.  Continue procedure until all dough has been used. You can re-use the top parchment paper here for all portions.
4.  Slide the parchment on to a baking stone and place in the oven. Bake for 15 minutes until crispy and golden (cooking time will depend on thickness of dough).
5. When the crisp breads are done, remove from oven and let cool for 5 minutes. Break them along score lines, let cool completely and store in an airtight container.


Comments (19)

  • I made this bread yesterday and I really love it, I just can’t stop eating it. I use whole grain rye and wheat flour. So delicious

    • Yours look really nice as well, so glad you like the recipe :)

  • Loved this, but it was a bit too salty for my taste. Thanks for the idea!

  • Hi Bob. Okay that was a shame, luckily it’s easy to adjust :) I often add even more salt to it, but guess it is very individual. Glad you like the idea and recipe.

  • This was a delicious and easy recipe. I have literally eaten it every day for 2 weeks. Thanks!!

  • Hello í? ¢í¢ ? ¢í? ¥ can I use whole wheat flour and oat flour?

  • Hi!

    Can I use sunflower seeds instead of sesame seeds?
    That’s all I have on hand


  • Hi, Great site! We have been using the store-bought big round swedish crispbread for many years. Recently, with fewer kids at home to eat them, and with the wet weather, they go stale. Where can I find a large enough tin to keep them round and in air-tight storage? I prefer the large round ones and probably will not make them myself except for special occasions. PS they dont’ seem to re-gain crispness in the oven.

  • The guardian reprinted this recipe, with the wrong ingredients. They tripled the amount of oil.
    I thought 180ml of oil sounded ridiculous so I ignored it entirely. Very tasty. So I tracked down your site and found more gems – love the sound of your breakfast recipes. Will be testing them this week.

    • Hi Alice. Wonderful you came to see the blog and found more recipes you like. As for the crisp bread recipe – I have a loose amount in my recipe, just using 1M as a measure for e.g. a cup or 1/2 a cup – depending on how big a portion you wish. The guardian have added some steady numbers in their portion – making a rather huge one. This meaning that the oil amount is high. But compared to the amount of water and flour it does fit the recipe as I wrote it here:)

  • Hi Josephine,

    I love the look of this recipe and am looking forward to trying it. I have made all our bread the past 3 and 1/2 years and am looking forward to adding Crisp Breads to my repertoire.

    BTW – I live in Brisbane Australia and last year my husband and I travelled across Scandinavia ( independently – train, bus and ferries). We loved it and are coming back this October to go further north and see more ‘country’.

    We do some self catering improvising in hotel room and shop at supermarkets. I found the s’market bread a little disappointing – generally too sweet compared to hotel breakfasts. Are we best to find a bakery?

    Any other food hints welcome.

    Cheers and thank you.

  • Amazing recipe! Thanks so much for sharing and inspiring to have some fun in the kitchen! :)

  • Hi! Love this recipe! I was wondering how long the crisp breads keep after they’ve been cooked and cooled. And will the dough keep in the refrigerator or freezer? Thanks so much! I always get raves when I make these!

    • I keep mine for up to 2-3 weeks, which is just fine :) And hep you can keep the dough in the fridge, but I have not been experimenting with the freezer. And so glad you like the crackers, they are a favourite of mine as well :)

  • Thank you for this recipe. I tried it tonight and it turned out very delicious. I almost ruined it when I mixed table spoon with tea spoon. Luckily I was able to take extra salt out before mixing. I used oat and wholegrain wheat flour (1/2.5). Dough was very sticky but as oat absorbed the extra water and oil it became workable. Seeds make it really full. I might use less seed and more oat next time. All in all, thank you!

  • many thanks for sharing your recipe.

  • Hey, so excited t o make this. I am trying to find a gluten free alternative so i went against odds and your advice and i put amaranth and sorghum flour. Lets see how they are (still in oven)

    • Oh exciting, hop they turn out well!


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