Moguls Grille and Tap Room Bakes Swedish Crispbread Ahead of Hygge Dinner

Cooking Connection: Knackebrod (Swedish Crispbread)

LUTSEN, Minn. – Moguls Grille and Tap Room is taking advantage of Scandinavian culture throughout the Northland.

Next week, they’re hosting a Hygge dinner celebrating Scandinavian comfort foods.

This will be a five-course dinner with cocktails and live jazz music.

The dinner is being held on February 8, at 6:00 p.m.

For more information on the event head to

Reservations can be made by calling (218) 663-3020 or emailing Emily at

The restaurant is located at the Caribou Highlands Lodge at 371 Ski Hill Rd., Lutsen, MN 55612.

Knäckebröd (Swedish Crispbread)

  • 1 cup milk, heated to 115°
  • 1 1⁄2 tsp. honey
  • 1 (¼-oz.) package active dry yeast
  • 1 1⁄2 cups whole wheat graham flour
  • 2⁄3 cup rye flour
  • 1⁄4 cup spelt flour
  • 1⁄4 cup whole wheat flour
  • 1 1⁄2 tsp. lightly crushed fennel seeds
  • 1⁄2 tsp. kosher salt
  • 1 tsp. flaked sea salt


Stir together milk, honey, syrup, and yeast in a large bowl; let sit until foamy, about 10 minutes. Add the four flours, fennel seeds, and kosher salt, and stir until dough forms; cover with plastic wrap and let sit until slightly puffed; about 1 hour.

Heat oven to 450°. Working on a floured work surface, divide dough into 4 pieces. Working with one piece at a time, use a rolling pin to roll dough into a 9″ circle, about 1⁄8″ thick. Transfer circle to a parchment paper-lined baking sheet, and using a 1 ½″ round cutter, cut out a hole in the center of the circle. Prick the dough all over with a fork, and brush circle lightly with water; sprinkle with ¼ tsp. flaked sea salt. Bake until lightly browned and crisp, about 10 minutes. Using tongs, flip bread and continue baking until underside is browned; about 4 more minutes. Repeat with remaining dough pieces and sea salt.

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