Knaakkebrod Or Nakkileipa (Scandinavian-Style Rye Crisp Bread)
Serves: 6
Santiago Howell
1 January 1970
Based on User reviews:
47
Spice
58
Sweetness
59
Sourness
35
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Sprinkle the yeast over the water in a small bowl
2
Set aside
3
Combine the rye flour with all-purpose flour in a large bowl
4
Stir in the salt
5
Mix in the yeast mixture to make a soft dough
6
Turn dough out onto a board floured with rye meal
7
Knead lightly, mixing in rye meal as needed
8
Shape dough into a fat roll, and cut into 12 sections
9
Roll each section into a ball; cover balls with a towel and let rise 20 minutes
10
Preheat oven to 425 degrees F (220 degrees C)
11
Lightly grease 2 baking sheets
12
On a floured board, roll out each ball into a flat round about 4 inches in diameter
13
Place rounds on prepared baking sheets and prick with a fork
14
Bake in preheated oven until lightly browned, 8 to 10 minutes
15
Cool on a rack