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Knaakkebrod or Nakkileipa (Scandinavian-Style Rye Crisp Bread)


"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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53 m servings 104 cals
Original recipe yields 12 servings

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  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.

Nutrition Facts

Per Serving: 104 calories; 0.4 g fat; 22 g carbohydrates; 3.1 g protein; 0 mg cholesterol; 196 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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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 a...

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...

Remember, it's spelled knækkebrød or knaekkebroed ;)

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.kingarth...