Knaakkebrod or Nakkileipa (Scandinavian-Style Rye Crisp Bread) recipe

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Ingredients

1 tablespoon active dry yeast
1 cup warm water (105 to 115 degrees)
1 ⅓ cups rye flour
1 ⅓ cups all-purpose flour
1 teaspoon salt
⅓ cup rye meal (pumpernickel flour)

Nutrition Info

103.7 calories
carbohydrate: 22 g
cholesterol: : -
fat: 0.4 g
fiber: 2.7 g
protein: 3.1 g
saturatedFat: 0.1 g
servingSize: -
sodium: 195.6 mg
sugar: 0.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Sprinkle the yeast over the water in a small bowl. Set aside.

  2. Combine the rye flour with all-purpose flour in a large bowl. Stir in the salt. Mix in the yeast mixture to make a soft dough. Turn dough out onto a board floured with rye meal. Knead lightly, mixing in rye meal as needed. Shape dough into a fat roll, and cut into 12 sections. Roll each section into a ball, cover balls with a towel and let rise 20 minutes.

  3. Preheat oven to 425 degrees F (220 degrees C). Lightly grease 2 baking sheets.

  4. On a floured board, roll out each ball into a flat round about 4 inches in diameter. Place rounds on prepared baking sheets and prick with a fork.

  5. Bake in preheated oven until lightly browned, 8 to 10 minutes. Cool on a rack.

Recipe Yield

12 servings

Recipe Note

This is a recipe for Norwegian rye crisp or hardtack called 'knaakebrod,' very similar to the Finnish variety named 'nakkileipa.' These crackers can be dried and stored a very long time, but they're better fresh!

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