Knaakkebrod Or Nakkileipa (Scandinavian-Style Rye Crisp Bread) – a delicious recipe with active dry yeast, water, rye flour, flour, salt, rye meal. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
291
kcal
Calories
1
g
Fat
61
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 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, and more.
Yes, Knaakkebrod Or Nakkileipa (Scandinavian-Style Rye Crisp Bread) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
