Knaakkebrod Or Nakkileipa (scandinavian-style Rye Crisp Bread)

Ingredients

• Servings: 12
• 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)

Recipe

Preparation Time: 25 mins Cook Time: 8 mins Ready Time: 53 mins


• 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.