Swedish Knäckebröd

Instructions

1. Prepare the dough
   In a large bowl, combine the rye flour, all-purpose flour, salt, and baking powder. Whisk together to ensure even distribution of the leavening agent. Add the mixed seeds, caraway seeds, and fennel seeds, stirring to distribute evenly throughout the dry ingredients.
2. Mix wet ingredients
   In a separate bowl, whisk together the olive oil, ice-cold water, and honey until well combined. The cold water helps keep the dough firm and easier to work with.
3. Form the dough
   Gradually add the wet ingredients to the dry ingredients, stirring with a wooden spoon until a stiff dough forms. If the dough seems too dry, add a tablespoon of water at a time until it comes together. If it's too sticky, add a small amount of rye flour.
4. Roll the dough
   Preheat your oven to 400°F (200°C). Divide the dough into 4-6 equal pieces. On a lightly floured surface, roll each piece as thin as possible (about 1/8 inch or 3mm thickness) using a rolling pin. For authentic knäckebröd, aim for paper-thin. Use a fork to prick holes all over the dough to prevent bubbling during baking.
5. Prepare for baking
   Transfer the rolled dough carefully to parchment-lined baking sheets. If desired, brush lightly with water and sprinkle additional seeds on top, pressing gently to adhere. Using a pizza cutter or knife, score the dough into the shape of crackers you prefer - traditionally squares or rectangles.
6. Bake until crisp
   Bake in the preheated oven for 15-18 minutes, rotating the pans halfway through baking time. The knäckebröd is done when it's golden brown and completely crisp. If some pieces are cooking faster than others, remove them individually as they finish.
7. Cool and store
   Allow the knäckebröd to cool completely on wire racks. As it cools, it will become even crispier. Once fully cooled, break along the scored lines and store in an airtight container for up to 2 weeks.