This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 53 mins

Knaakkebrod or Nakkileipa (Scandinavian-Style Rye Crisp Bread)

Read Reviews (3)

"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!" — leopardstripes

Ingredients Edit and Save

Watch video tips and tricks

How to Make Pita Bread

French Bread Rolls To Die For

Mom's Zucchini Bread

French Bread

Potluck Pepperoni Bread

How to Make Pumpkin Bread

How to Make No-Knead Beer Bread

Traditional White Bread

Amazingly Easy Irish Soda Bread

Types of Salt

Measuring All-Purpose Flour

Original recipe makes 12 servings Change Servings

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)

Check All Add to Shopping List

Directions

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

Kitchen-Friendly View

PREP 25 mins
COOK 8 mins
READY IN 53 mins

ADVERTISE WITH US

Reviews More Reviews

Oct 05, 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.

—Erin

See full review »

Feb 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!

—sueb

See full review »

3 Ratings

Jan 02, 2013

Remember, it's spelled knækkebrød or knaekkebroed ;)

—Jarnsaxa

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Danish Rye Bread

Light and Grainy Wheat, Rye, and Flax Seed Bread

Swedish Rye Bread II

Authentic German Bread (Bauernbrot)

Basic Rye Bread

Dark Rye Bread

One Hundred Percent Rye Bread

Michael's Foccacia Bread

Health Dynamics Rye Bread

Herb Batter Bread

ADVERTISE WITH US

Nutrition

Calories
104 kcal
5%

Carbohydrates
22 g
7%

Cholesterol
0 mg
0%

Fat
0.4 g
< 1%

Fiber
2.7 g
11%

Protein
3.1 g
6%

Sodium
196 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Knaakkebrod or Nakkileipa (Scandinavian-Style Rye Crisp Bread)

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 104
Calories from Fat: 4

% Daily Value *
Total Fat 0.4g < 1 %
Saturated Fat 0.1g < 1 %
Cholesterol 0mg 0 %
Sodium 196mg 8 %
Potassium 83mg 2 %
Total Carbohydrates 22g 7 %
Dietary Fiber 2.7g 11 %
Protein 3.1g 6 %
Sugars 0.2g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium < 1 %
Iron 11 %
Thiamin 17 %
Niacin 16 %
Vitamin B6 4 %
Magnesium 5 %
Folate 29 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.