Swedish Tunnbrod

Swedish Tunnbrod

Jane Mason
Unlike Swedish Cracker bread, Swedish Tunnbrod is soft and squashy – perfect for a picnic, quick lunch or breakfast.
You can let this dough rise over night in the fridge and, in the morning, it will take you literally 10 minutes to cook warm, fresh bread.
Prep Time 4 hours
Cook Time 15 minutes
Servings 6


  • bowl, frying pan


  • 325 g strong white wheat flour
  • 120 g dark or light rye flour
  • 2.5 g instant yeast OR 5 g dry yeast OR 10 g fresh yeast
  • 10 g salt
  • 200 g water
  • 60 g plain yoghurt OR keffir OR butter milk OR sour cream
  • 20 g honey
  • 2 tsp fennel, anis, cumin, or carraway seeds If you don't have seeds, pop in 1/2 tsp of a ground spice that you like. Spices are entirely optional.


  • Measure the flours into a big bowl and make a little well in it.
  • Measure in the yeast and pour over the water. Let it rest for 10 minutes.
  • Measure in all of the remaining ingredients and mix them together.
  • Knead the dough by hand or machine for 10 minutes. Cover and let sit for 3-4 hours or overnight in the fridge
  • Pull the dough out of the bowl and divide into 6 pieces. Flour the counter and roll a piece into a rectangle no more than 2-3 mm thick. Poke it all over with a fork.
  • Heat up a frying pan on medium heat with no fat in it. Place the dough in the pan and cook it for 2 minutes. Turn it over and cook it for a further 1 minute.
  • Remove the bread from the pan and wrap it in a tea towel to keep it warm and soft.
  • Repeat with the other pieces of dough until you have used them all up.
  • This bread freezes well but is particularly delicious when it is fresh and warm.
Tried this recipe?Let us know how it was!
Scroll to Top