Swedish knäckebröd

We are back after a long time since the summer to write about one of our fav crispy bread recipes, a tradition in Sweden- the knäckebröd. It’s very healthy and fibrous, made out of rolled oats, lentils, pumpkin and other seeds with very little oil in it. We have also been transforming our diet lately with lot of natural foods, fruits, veggies and complex carbs and thought of sharing this bread recipe. Hope you try it out!


  • 1/2 cup of dry red lentils (soaked in water overnight)
  • 3/4 cup of oat flour (we had rolled oats that we ran in the blender)
  • 1 cup pumpkin seed
  • 1/4 cup linseed
  • 1 1/2 tbsp chia or hemp seed
  • 1 1/2 tbsp psyllium husk
  • 1/2 tsp of kosher salt plus some extra to sprinkle on top when it’s done.
  • 1 cup water
  • 2 1/2 tbsp olive oil


Preheat oven at 150 C. Wash and drain the lentils. Then mix all the dry ingredients with the lentils in a large bowl. Next, boil the water and oil for a little bit and pour over the dry mixture and let it rest for 10-15 minutes.

Next, flatten and roll out half the dough on a baking paper and cover with a baking paper to make it easy for rolling the top. It should flatten out nicely on the tray (see photo). Do same steps on another baking tray. Sprinkle some kosher salt on both trays. Let it stand on the counter for 20-25 minutes for everything to stick together before baking.
Bake one tray of crisp bread at a time in the oven, for about 50 minutes. Check to make sure it is completely dry and crunchy, if not add extra 10-15 minutes. Cool on counter before cutting and eating.