Knäckebröd: Swedish crispbread and how to eat it
October 27, 2026 – Fiskskaldjur
Knäckebröd is Swedish crispbread, traditionally made from rye. It is a staple on the breakfast table, the herring table and the cheese board.
Leksands triangle bread
Our Leksands knäckebröd is made from whole grain rye flour, water, yeast and salt, and has been baked since 1817. The triangle bread is a round cracker cut into portioned pieces, just the right size for one topping. It contains gluten (rye).
Five ways to serve it
- With butter and cheese: Bregott and a slice of Herrgård cheese.
- With kaviar and egg: see Swedish kaviar.
- With herring: alongside pickled herring, new potatoes and sour cream, see which herring to choose.
- With gravad lax or smoked salmon: a slice of gravad lax with hovmästarsås and dill.
- With shrimps: butter, lettuce, shrimps and a little mayonnaise.
Good to know
- Keep crispbread dry and tightly closed to stay crisp.
- More ideas: a Swedish breakfast and five seafood starters in ten minutes.
Allergens: cereals containing gluten (rye).
