Knäckebrot Knäckebrot is thin, cracker-like bread made from both flours and whole grains. It is baked quickly and at a very high temperature, allowing moisture to evaporate. The final product is crispy and has no more than 10% moisture. Bread Category:  Specialty Breads Region:  Throughout Germany  Main Ingredients Wheat and rye flours; sourdough; whole grains Bread Characteristics Thin and crispy. The classic version is texturized with round indentations on the top of the bread. Serving Suggestions Goes well with various toppings (such as cheese, wurst, butter & jam). Also works well as a healthy snack or as an added crunch for soups and salads. History Knäckebrot was originally made in Sweden. It was introduced into Germany in 1927 by the company now known as Burger Knäcke GmbH. Additional Information The largest manufacturer of Knäckebrot is Wasa, with locations the city of Celle in Lower Saxony (Niedersachsen), Sweden, and Norway.