Knaakkebrod Or Nakkileipa Scandinavian Style Rye Crisp Bread Recipes
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!
Provided by leopardstripes
Categories Crackers
Time 53m
Yield 12
Number Of Ingredients 6
Steps:
- 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 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.
- 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.
Nutrition Facts : Calories 103.7 calories, Carbohydrate 22 g, Fat 0.4 g, Fiber 2.7 g, Protein 3.1 g, SaturatedFat 0.1 g, Sodium 195.6 mg, Sugar 0.2 g
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!
Provided by leopardstripes
Categories Crackers
Time 53m
Yield 12
Number Of Ingredients 6
Steps:
- 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 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.
- 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.
Nutrition Facts : Calories 103.7 calories, Carbohydrate 22 g, Fat 0.4 g, Fiber 2.7 g, Protein 3.1 g, SaturatedFat 0.1 g, Sodium 195.6 mg, Sugar 0.2 g
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!
Provided by leopardstripes
Categories Crackers
Time 53m
Yield 12
Number Of Ingredients 6
Steps:
- 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 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.
- 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.
Nutrition Facts : Calories 103.7 calories, Carbohydrate 22 g, Fat 0.4 g, Fiber 2.7 g, Protein 3.1 g, SaturatedFat 0.1 g, Sodium 195.6 mg, Sugar 0.2 g
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