Knaakkebrod or Nakkileipa (Scandinavian-Style Rye Crisp Bread)

Knaakkebrod or Nakkileipa (Scandinavian-Style Rye Crisp Bread)

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leopardstripes 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!"

Ingredients

53 m {{adjustedServings}} servings 104 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 104 kcal
  • 5%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 22g
  • 7%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 196 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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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.
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Reviews

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  1. 4 Ratings

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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 ;)