Knaakkebrod or Nakkileipa (Scandinavian-Style Rye Crisp Bread)
Prep Time: 25 Minutes
Cook Time: 8 Minutes Ready In: 53 Minutes
Servings: 12
"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."
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)
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
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
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