Easy Swedish Crispbread (Knäckebröd)

Step 1

Whisk flours, oats, salt, sugar and yeast together in a large bowl.  Stir in milk and butter. Knead briefly in the bowl with your hands until the dough comes together (dough will be quite stiff and a bit sticky).  Cover and let rise at room temperature for 1 hour.

Step 2

Preheat oven to 375 degrees.  Divide dough into 6 equal pieces and cover with plastic wrap. Working with one piece of dough at a time, roll into a thin round on a sheet of parchment paper using a traditional rolling pin.

Step 3

Roll with a kruskavel a few times or poke all over with a skewer or fork. Cut a 1 inch hole out of the center using a biscuit cutter. Set the round cut out piece of dough next to the larger crispbread.  Brush both with butter and sprinkle with sea salt crystals.

Step 4

Transfer parchment paper to a baking sheet. Bake until golden brown and crispy, about 12-15 minutes.  Transfer to a wire rack to cool. Repeat with remaining pieces of dough.