Knaakkebrod or Nakkileipa (Scandinavian-Style Rye Crisp Bread)

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.

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Reviews (3)

Your Rating:

38

Erin

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 hav..." See moreen't got a feel for the new oven yet. "

32

sueb

Feb. 1, 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...." See more We will be making this again! Thanks for the recipe!"

1

Jarnsaxa

Jan. 2, 2013

"Remember, it's spelled knækkebrød or knaekkebroed ;)..." See more"