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Ingredients
| active dry yeast: 1 tsp |
| water: 1 cup (warm. 100 - 105 degrees) |
| dark rye flour: 1 1/3 cups |
| all-purpose flour (unsifted): 1 1/3 cups |
| salt: 1 tsp |
| medium rye flour: 1/3 cup |
Knaakkebrod or Nakkileipa (Scandinavian-Style Rye Crisp Bread)
Credit: allrecipes.com
User rating:
-
Prep Time
25 min -
Cook Time
8 min -
Servings
12 serving(s)
Tags
- Sprinkle the yeast over the water in a small bowl. Set aside.
- 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 medium flour. 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.
- Preheat oven to 425 degrees F (220 degrees C). Lightly grease 2 baking sheets.
- 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.
- Bake in preheated oven until lightly browned, 8 to 10 minutes. Cool on a rack.