Danish Rye & Flax Crispbreads (Thin Seed Knækbrød)
Ultra-thin, high-fiber Danish-style crispbreads made from rye flakes, flax and a mix of seeds—crisp, savory, and plant-based.
Best for High-fiber, filling snack or accompaniment
Inspired by Scandinavian knækbrød, these crackers use hydrated rye flakes and ground flax to build natural binding and deep fiber without eggs or dairy. The dough is spread paper-thin, scored, then baked twice—hot to set, low to dry—so every piece is snap-crisp. Keep them in an airtight tin for snacking, topping, or packing into lunches.
Ingredients
- 150 g Rye flakes
- 100 g Whole rye flour , or whole wheat flour if unavailable
- 60 g Ground flaxseed
- 30 g whole flaxseed
- 60 g Sunflower seeds , lightly toasted if you like
- 40 g Pumpkin seeds
- 20 g sesame seeds , plus extra for sprinkling
- 8 g fine sea salt , about 1 1/2 tsp
- 30 ml olive oil
- 15 ml Apple cider vinegar , or lemon juice, helps flavor and structure
- 260 ml Lukewarm water , may need +20 ml to adjust for dryness
- 5 g caraway seeds , optional, traditional Danish flavor (optional – can be omitted)
Instructions
-
1
Combine dry ingredients: in a large bowl stir together rye flakes, rye flour, ground flax, whole flax, sunflower seeds, pumpkin seeds, sesame seeds, fine sea salt and caraway (if using) until evenly mixed.
-
2
Whisk wet ingredients: in a measuring jug combine lukewarm water, olive oil and apple cider vinegar. Pour the wet mix over the dry ingredients and stir vigorously until everything is moistened and a shaggy, spreadable batter forms; it will be thick but pourable—allow 20 minutes for the rye flakes and ground flax to absorb liquid and gel.
-
3
Prepare for shaping: preheat oven to 200°C. Line two baking sheets with parchment. Divide the dough into two portions; place one portion between two sheets of parchment and use a rolling pin or offset spatula to spread the dough very thin—about 1.5–2 mm thick—into a roughly rectangular shape. Peel the top parchment and transfer the sheet to the baking tray. Repeat with remaining dough.
-
4
Score and top: using a sharp knife or pizza wheel, lightly score the dough into desired cracker shapes (squares or diamonds). Dock the surface with a fork in several places to release steam, brush very lightly with a little extra olive oil if desired, and sprinkle a few more sesame seeds on top.
-
5
Bake in two stages for crispness: bake at 200°C for 12–15 minutes until the edges tighten and color begins to deepen. Then lower the oven to 160°C and bake a further 15–18 minutes to dry them through and reach a deep golden-brown—rotate trays halfway through to ensure even color.
-
6
Cool fully: remove trays and immediately re-score along the earlier lines (the crackers will snap more cleanly when separated now). Transfer to a cooling rack and cool completely (at least 30 minutes) so they finish crisping; store in an airtight container for up to 7 days.