The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Wasa-style cracker

SulaBlue's picture

Wasa-style cracker

I'm guessing this is the best place to put this.


I'd like to make a whole-grain, high-fiber Wasa-style cracker. For those of you who haven't had Wasa, they're flatbread/crackers about the size of a graham cracker. They have been docked with large holes as one would do to a thin pizza crust. They are VERY dry, but very crisp. Some varieties (Multigrain and the 'hearty' varieties in particular) are about 1/4" inch thick and very airy.


Anyone got any clues on how to go about this? A very low-hydration dough rolled out flat, allowed to rise and then baked?


(Hopefully this thing will let me post now. I gave up awhile back due to not being able to post)

smasty's picture

I regularly make a recipe from KAF called "Crunchy Crackers"....if you search on their website it will come up.  It's a very lean cracker that you could make to be very much like Wasa.  You can get very creative with flavorings too.  I add a can of hot Rotel tomatoes to my cracker dough instead of water and make them really spicy. 

ananda's picture


I think laminating some fat into the dough gives you a biscuit which is crispy and airy.   They need plenty of rest to allow the gluten to relax.   Commercially the gluten may be softened by using Sodium Metabisulphite, or, L-Cysteine to break the cross bonds in the protein structure.

You can bake hot to gain plenty of aeration from the laminated dough.   These are really popular with cheese in the UK.   They sound similar in concept to our "Water Biscuits", and "Cream Crackers".   Yes, they would be docked

Easy, and a lot of fun to make

Best wishes


hansjoakim's picture

For Wasa-style crisp bread sourdough recipe, click here! The recipe is given in Swedish, but hopefully Google can give a sensible translation. By the way, Google didn't recognise the Swedish "rågsurdegsgrund", which is "rye starter" ;)

PS: Oven temperature (200 degrees) is Celsius.

SulaBlue's picture

Thanks for the leads. I'll give these a go. I should have went to KAF first, of course!

cfraenkel's picture

Thank you google.

30 g (2 tbsp) of raw sourdough soil, a total of 1 g (1 krm) of yeast
150 g (1 1/2 dl) of water
60 g (1 dl) of whole grains
60 g (1 dl) of wheat flour
90 g (1 1/2 dl) of rye flour
3 g (1/2 teaspoon) of salt
1 teaspoon whole cumin (if you want)

Mix everything together in a bowl and stir until mixed thoroughly. Cover with a lid and allow to ferment about 10 hours.

First place the oven at 200 degrees with a plate just below the center. Then bring out a baking sheet paper sprinkle on some rye flour. Pick up the dough click and roll it into floured hands into a small ball, big as a pinpong ball about.

Then flatten it out on the paper by hand lit before you start rolling. Sprinkle all the time on rye flour so the dough does not get stuck. I think that among the most important thing is to roll the dough really, really thin, then the knuckle becomes crisp and good. It's also why I finally chose to make quite small crispbread, I find it easier to get such a thin one then.

When you roll it as thin as you can just sprinkle on some flour and give it a round, then it is clear!

Roll out a similar one beside, sprinkle on a little flour, chop with fork and punch out a hole in the middle. I used the foot on an egg cup, but of course it goes fine with anything, screw cap or other. Had it been in the past, a film can probably have made a big hole. I like those holes. Now I may not hang the loaves on a stick over the hob, but I still think they fill some sort of function. The bread also becomes a little easier to break with that hole.

And so pushed into the oven! Pull up the paper on a cutting board and then let it slide off on the hot plate. Bake for 10–15 minutes. Keep track of the end, it's not long time between well-baked and burnt! Allow to cool on a grill.

CountryBoy's picture

Many thanks for people's suggestions........

I have started an addtl thread on this as well and welcome guidance at "Crisp Bread Recipes Anyone?"

Glad to know I am not the only one doing this.

But where does one buy whole grain rye?