My first stop on the My Kitchen My World tour: Sweden


My very patient online baking buddy Margaret has been inviting me for several months to join the My Kitchen My World group, which is on an extended culinary tour of the world, country by country, month by month.

I finally decided to join for August’s virtual visit to Sweden, and then, of course, August slipped by and… “Hello, September!”

Luckily, Margaret is unendingly patient and encouraging, so here I am, slipping this little taste of Sweden into your day, a bit past the official deadline.

Me being me, with my predilection for all things bready, it didn’t take long to settle on baking a Swedish bread, and nothing seemed more basic or essential than the traditional knäckebröd, the crunchy cracker (or crisp bread) that can be served with everything from cheese to jam to smoked fish to soup to stew.

When I saw the picture of seeded knäckebröd on the Bread & Companatico site, I was smitten.

This is a quick cracker recipe that uses a combination of flours and seeds. Really, you can use whatever you have on hand. The traditional recipe calls for at least some rye flour, but Barbara also gives a gluten-free corn flour variation. I used a mix of rye, bread, and whole wheat flour. You can include whatever seeds you have on hand (I used black sesame, white sesame, and sunflower), but I think what gives this cracker its essential taste is the inclusion of whole cumin seeds.

Knäckebröd - Kneaded

Knäckebröd - Proofed

Knäckebröd - Divided

Knäckebröd - Rolled

Wikipedia informs me that these sorts of flat/crisp breads have been a part of Swedish cuisine for over a thousand years. No wonder. They’re easy and fast to make, portable, and, since they’re baked until very crisp, they last a long time without going stale or moldy. I imagine Swedish babies teethe on these things. And they’ll last in a ship’s hold for the Atlantic crossing.

The first night, we served our knäckebröd with goat milk ricotta and tomato jam (see? I told you I’m obsessed with that. To make your own, use this recipe from Food in Jars. I promise you’ll love it).

Knäckebröd with ricotta and tomato jam

Since then, I’ve been nibbling on it plain as a snack, eating it smeared with tomato jam, or with a slice of cheese. Each time, I’m surprised, and delighted, by that hit of cumin. I think it would work perfectly as a scooper for a rich Indian curry. I think I’m going to like traveling with MKMW…

To see the round up of the group’s Swedish recipes, visit the My Kitchen My World (MKMW) site after the first of the month. (You can also see where the group has already traveled.) To join in, just make a dish (or more) for the month’s country, blog about it, and put a link to your post in the comments on the MKMW page.


  1. teaandscones says:

    So glad you got to make these. They look perfect for a little goat cheese……so definitely going to try these.

    1. Rebecca says:

      Thank you! Goat cheese goes very well with them…

  2. goat milk ricotta? fantastic! and I am going to steal the idea of tomato jam, sounds lovely. thank you for the credit and I am happy that the recipe worked so well for you too. I agree, is the cumin that does it!

    1. Rebecca says:

      Thank you for sharing your recipe. And your photos are gorgeous!

  3. Kayte says:

    This is a really great post…process photos, end photos, that cheesy goodness photo and well just a whole lot of learning going on here. The recipe looks great and I will mark it to give it a try, because as you know, I’m all about the bread recipes.

    1. Rebecca says:

      Thank you, Kayte! The crackers really are delicious, too.

  4. applec says:

    I would love to make a nice crisp cracker. These look great.

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