Knaakkebrod or Nakkileipa (Scandinavian-Style Rye Crisp Bread)

Crisp rye breads are traditional throughout Scandinavia because rye has a short growing season suitable to far north, and flat breads or crackers store well during long winters. Enjoy this adaptation topped with slices of Norwegian Jarlsberg cheese or Finnish Lappi cheese.

• Preparation Time: 25 mins
• Cooking Time: 8 mins
• Total Time: 33 mins
• Calories: 104 Calories

Ingredients

• 1 teaspoon salt
• 1 ⅓ cups all-purpose flour
• 1 tablespoon active dry yeast
• 1 ⅓ cups rye flour
• 1 cup warm water (105 to 115 degrees)
• ⅓ cup rye meal (pumpernickel flour)

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C). Lightly grease 2 baking sheets.

Step 2

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

Step 3

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.

Step 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.

Step 5

Bake in preheated oven until lightly browned, 8 to 10 minutes. Cool on a rack.