Knäckebröd is the original name of this famous Swedish crispbread. Even though it is regarded as a bread variety, its crunchy texture and thin form have more similarities to crackers. The key ingredient is rye flour, which was the main element in the original version.

Today, a variety of seeds such as sesame, sunflower, pumpkin, or flax seeds are used to create different versions of this crispy bread. The tradition of preparing knäckebröd in Sweden appeared in a time of hardship, approximately 500 years ago, when bread was considered a rare and luxurious food item.

This way of preparation, which uses a small percentage of water, allows the bread to stay crispy and fresh for a longer period of time. Today, most of these crackers are factory-produced, but easy preparation and convenient storing make it a standard homemade option.

Light, easy to crack and to handle, it is a perfect accompaniment that is served alongside a variety of appetizers, dips, sauces, cold meat cuts, smoked salmon, cheese, and fruit spreads. In Sweden, it is a staple breakfast ingredient that is also commonly consumed as a snack or a light dinner.