Knäckebröd med Frön (Seeded Crispbread)

This crackerlike Swedish bread made with sesame and sunflower seeds is a crunchy platform for gravadlax or pickled herring. Versions of knäckebröd have been enjoyed in Sweden since antiquity; it's an essential component of Midsummer celebrations, like the one featured in Per Styregård's story "A Midsummer's Dream," from our June/July 2014 issue.


  • 1¼ cups fine cornmeal
  • ½ cup sesame seeds
  • ½ cup sunflower seeds
  • ¼ cup canola oil, plus more for greasing
  • ¼ cup flaxseed
  • 1 tbsp. kosher salt
  • 1 cup boiling water

Heat oven to 350°. Stir cornmeal, sesame and sunflower seeds, oil, flaxseed, and 2 tsp. salt in a bowl. Slowly stir in water until a thick, chunky dough forms. Using a greased spatula, spread dough evenly over the surface of a parchment paper–lined baking sheet. Sprinkle with remaining salt; bake until golden and crisp, about 40 minutes. Let cool; break into pieces to serve.

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