"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
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active dry yeast
warm water (105 to 115 degrees)
1 1/3 cups
1 1/3 cups
rye meal (pumpernickel flour)
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.
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!
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.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.
* Percent Daily Values are based on a 2,000 calorie diet.
Knaakkebrod or Nakkileipa (Scandinavian-Style Rye Crisp Bread)
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 4
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