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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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle the yeast over the water in a small bowl. Set aside.

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  • 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.

Nutrition Facts

104 calories; 0.4 g total fat; 0 mg cholesterol; 196 mg sodium. 22 g carbohydrates; 3.1 g protein; Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 5 stars
10/06/2008
Thank you for sharing your fantastic recipe. The finished product is just what I hoped for! I cooked the bread for 2 or 3 minutes longer than suggested but I just moved to a new apartment and haven't got a feel for the new oven yet. Read More
(42)
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/06/2008
Thank you for sharing your fantastic recipe. The finished product is just what I hoped for! I cooked the bread for 2 or 3 minutes longer than suggested but I just moved to a new apartment and haven't got a feel for the new oven yet. Read More
(42)
Rating: 5 stars
10/06/2008
Thank you for sharing your fantastic recipe. The finished product is just what I hoped for! I cooked the bread for 2 or 3 minutes longer than suggested but I just moved to a new apartment and haven't got a feel for the new oven yet. Read More
(42)
Rating: 5 stars
02/01/2010
My problem was getting the rye meal! I finally decided to chop up rye berries! Other than that the bread was easy to make! The taste and texture were great! This goes real well with a hearty soup. We will be making this again! Thanks for the recipe! Read More
(37)
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Rating: 4 stars
01/02/2013
Remember it's spelled knækkebrød or knaekkebroed;) Read More
(9)
Rating: 5 stars
06/23/2013
I really like this recipe. I added a tiny bit of rye seasonings However I noticed that some were puzzled concerning rye meal or pumpernickel flour. This can be purchased online from www.kingarthurflour.com. Their flours are fabulous! They also sell all sorts of baking tools & seasonings. I keep my flours in the freezer. You need to go online & look at their site. Also if you have any problems or baking questions they have a free chat line and a baker will chat with you to help you. Read More
(5)