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

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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

Sprinkle the yeast over the water in a small bowl. Set aside.
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.
Preheat oven to 425 degrees F (220 degrees C). Lightly grease 2 baking sheets.
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.
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!

Alternatives to this recipe

Knaakkebrod or Nakkileipa (Scandinavian-Style Rye Crisp Bread)