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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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Recipe Summary

prep:
25 mins
cook:
8 mins
additional:
20 mins
total:
53 mins
Servings:
12
Yield:
12 servings
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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; protein 3.1g; carbohydrates 22g; fat 0.4g; sodium 195.6mg. Full Nutrition
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