Scandinavian Knäckebröd

Ingredients

Olive oil

2 tablespoons

Water

1 cup

Fennel seeds

1 teaspoon

Caraway seeds

1 teaspoon

Salt

1 teaspoon

All-purpose flour

1 cup

Whole wheat flour

1 cup

Rye flour

1 cup

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the rye flour, whole wheat flour, all-purpose flour, salt, caraway seeds, and fennel seeds. Mix well to evenly distribute the flavors.
3. Pour in the water and olive oil. Stir until a dough forms. If the dough is too dry, add a bit more water. If it's too sticky, add a little more flour.
4. Divide the dough into 4 equal portions for easier handling.
5. Dust a work surface lightly with flour. Take one portion of dough and roll it out into a thin rectangle. The thinner it is, the crispier your Knäckebröd will be.
6. Carefully transfer the rolled-out dough onto your prepared baking sheet.
7. Using a fork, prick the dough all over. This will prevent it from puffing up during baking and ensure a nice, flat crispbread.
8. Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown and crispy. Repeat with the remaining dough.
9. Remove the Knäckebröd from the oven and let it cool completely on a wire rack. It will continue to crisp up as it cools.
10. Once cooled, break the crispbread into smaller pieces and store in an airtight container. Enjoy as is or with your favorite spread.