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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!"

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

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Prep Time:
25 Min
Cook Time:
8 Min
Ready In:
53 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 1 tablespoon active dry yeast
  • 1 cup warm water (105 to 115 degrees)
  • 1 1/3 cups rye flour
  • 1 1/3 cups all-purpose flour
  • 1 teaspoon salt
  • 1/3 cup rye meal (pumpernickel flour)

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 104 | Total Fat: 0.4g | Cholesterol: 0mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 5, 2008 by Erin 
Thank you for sharing your fantastic recipe. The finished product is just what I hoped for! ... MORE

 
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