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Sourdough Rye Crispbread – Rye Knäckebröd

Paper thin, crackly, crunchy Sourdough Rye Crispbread is a healthy and savory snack – and the perfect accompaniment to soup or stew.

sourdough rye crispbread

So, I’ve been on a bit of a “crispbread” kick for the past couple of weeks. While researching recipes for my recent Oatmeal Crispbread post I ran across so many intriguing recipes that I couldn’t limit myself to just one post.

After some experimentation I had two working recipes for crispbread. One version had buttermilk and a little butter in the dough and was more cracker-like in texture. That recipe ended up as the Oatmeal Crispbread.

The other recipe was based on a lean bread dough recipe, which I adapted with my sourdough starter and rye flour to create Sourdough Rye Crispbread.

If you don’t have one, check out my post to learn How to Make a Sourdough Starter. Then check out my system to Feed and Maintain Sourdough Starter.

Scroll through the step-by-step photos for making Sourdough Rye Crispbread:

making sourdough crispbread

Start the dough with an active starter. You can see the CO2 bubbles in the starter.


sourdough rye crispbread dough

This is a pretty dense dough. It won’t look soft and puffy like a bread dough. But it will rise during the 4-5 hours of fermentation


sourdough crispbread dough portioned out

Portion the dough into 16 pieces before rolling.


crispbread dough rolled in a pasta machine

I used a pasta maker to roll the dough super thin. You can roll by hand. The thinner the dough the crispier the crackers.


sourdough cripsbreads ready for the oven

Line the rolled crackers onto floured parchment and top with caraway seeds. Bake in batches on sheet pans or a baking stone.


sourdough rye crispbread

Warm bread in front of a fire. What could be cozier on a cold winter day?

A few quick tips for making Sourdough Rye Crispbreads:

  • Make sure your starter is active before mixing the dough.
  • It takes about 4 half sheet pans to hold all the crispbreads. If you don’t have 4 pans you can work in batches. Roll all the crispbread and layer them between sheets of parchment to keep them from drying out.
  • As each batch is baked remove the baked crackers to a cooling rack then slide another parchment with dough rounds onto the pan to bake.
a Rye Sourdough Crispbread
Rye Crispbread

I know you hate to throw away that sourdough discard. Check out these recipes that use sourdough discard.

You might also enjoy these crisp and crunchy Sourdough Whole Wheat Crackers.

If you love this recipe as much as I do, I’d appreciate a 5-star review.

rye sourdough crispbread

Sourdough Rye Crispbread (Sourdough Rye Knackebrod)

Yield: 16 crispbreads
Prep Time: 1 day
Cook Time: 8 minutes
Total Time: 1 day 8 minutes

Paper thin, crackly, crunchy Sourdough Rye Crispbread is a healthy and savory snack - and the perfect accompaniment to soup or stew.

Ingredients

  • 1/2 cup (4 oz, 112g) active sourdough starter (100% hydration)
  • 3/4 cup (6 oz, 180ml) water, about 100°F (slightly warmer than body temp)
  • 1.5 teaspoons table salt
  • 2 tablespoons honey
  • 1 cup (5 oz, 140g) bread flour
  • 1 cup (5 oz, 140g) stone ground rye flour

Instructions

  1. In a large mixer bowl, combine the starter, water, salt and honey. Add the bread flour and mix to form a smooth batter. If using a stand mixer, switch to the dough hook and add the rye flour all at once and mix until the dough gathers on the hook. If mixing by hand add as much of the flour as you can with a spoon or spatula, then turn out onto a floured work surface and finish adding the flour by hand.
  2. Turn the dough out onto a floured surface and knead until the dough comes together. Set the dough into a lightly oiled bowl, turning once to coat the dough, cover and allow it to sit at room temperature for 3-4 hours. Every hour turn the dough out and knead 1-2x, return to the bowl and cover again. At this point you can refrigerate the dough overnight and finish the next day
  3. Preheat the oven to 400°F. (If you have a baking stone preheat it to 450°F for at least an hour). Line up to 4 half sheet pans with parchment paper (see note 2).
  4. Divide the dough into 16 pieces. Shape each piece into a ball and let rest 4 to 5 minutes on a floured surface. Flatten each ball into a disc. If you have a pasta roller use that to roll the dough (I rolled to #5 thickness).
  5. If rolling by hand roll each dough portion to 1/16" thick, the thinner the dough the crisper the bread. Sprinkle the crackers with caraway seeds and pat them into the surface.
  6. Place the dough rounds onto the parchment lined baking sheets or is you're using a baking stone you can bake the breads in batches, as many as can fit on the stone at a time.
  7. Bake about 5 10 minutes until golden brown and crisp. They'll bake faster on the baking stone than on a sheet pan.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

JohnW

Thursday 18th of March 2021

I like the idea of the recipe, the biggest issue I have is there are no dimensions given for each finished piece (if I had been flipping between the directions and the illustrations I would not have rolled them as thin as I did). The #5 setting on my KA pasta roller is much thinner than yours.

Flour amounts seem a bit light, my starter is very close to 100% hydration, if anything it tends to be on the dry side. It took additional bread flour to get the dough hook to pick up the dough. The additional flour may be the reason the salt seems to be on the light side, I’m not a big salt user but do think these need a bit more.

I used silpat on pizza stones and would dock the crackers the next time.

Oleg

Tuesday 17th of November 2020

I’d like to try this recipe using a rye starter discard. In this regard, I am wondering what is the point of adding an active starter (i.e.. active yeast), kneading and proofing if the goal is to make a cracker,?

Eileen Gray

Tuesday 17th of November 2020

Even though a cracker is thin, you still want to have some rise in the dough. If you look at the final photos of the finished crackers you can see the bubbles and irregularity in the crackers. That comes from the CO2 in the dough released by the active yeast in the starter. Without that the crackers would be very dense. You want thin, crisp and light crackers. You can use a discard, but you'll have to give it a feeding ahead of time to get it activated before mixing the dough.

Caroline E Wise

Monday 12th of October 2020

I love these crackers, but I have one question. Should the flours be measured by weight or by volume? 112g of bread flour and rye flour have a different volume and I find the cup reference a bit confusing.

Eileen Gray

Tuesday 13th of October 2020

I list the ingredients by volume, ounces and grams so you can measure the ingredient any of three ways. Weight is always the most accurate, but I list volume because some folks don't have a kitchen scale and measure by volume. I list both ounces and grams because Americans tend to use ounces and most other countries use grams. I did actually update the weights on the flours to use my correct conversion. Bread flour and rye flour both weight 5 oz per cup, using the "dip and sweep" method. If you fluff up the flour in the bin and then spoon it into the cup it will probably weigh less. That's why it's more accurate to weigh your ingredients because how you fill the cup can change the weight of the ingredient.

Caroline E Wise

Monday 12th of October 2020

Oops, I just realized it was 154g each, but my question remains the same. Thank you!

JJ

Friday 18th of September 2020

I make this using my sourdough discard and load it with lots of different seeds. Very healthy.

Shannon

Monday 18th of March 2019

I really enjoyed this recipe! I used sesame seeds and it was delicious. I have been trying to avoid plastic and since crisp bread is wrapped in plastic - here I am .

Thank you again for sharing the really good recipe!

Eileen

Monday 18th of March 2019

Thanks. I'm glad you liked it.

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