By Anonymous -

“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!”


Ingredients:


  • 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

  • 1 teaspoon

    salt

  • 1/3 cup

    rye meal (pumpernickel flour)

Directions:








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