Knaakkebrod or Nakkileipa (Scandinavian-Style Rye Crisp Bread)

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!

Step: 1

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

Step: 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.

Step: 3

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

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.

Per Serving: 104 calories; protein 3.1g; carbohydrates 22g; fat 0.4g; sodium 195.6mg.

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