Prep Time:  25 minutes

Cook Time:  8 minutes

Yield:  12 servings

By: leopardstripes

"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

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.

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