Knaakkebrod or Nakkileipa (Scandinavian-Style Rye Crisp Bread) Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 5, 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.
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Photo by Erin

Cooking Level: Intermediate

Home Town: Auburn, Washington, USA

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Reviewed: Jan. 29, 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!
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Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Jan. 2, 2013
Remember, it's spelled knækkebrød or knaekkebroed ;)
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Cooking Level: Intermediate

Home Town: Copenhagen, Hovedstaden, Denmark

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Reviewed: Jun. 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.
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