Best 3 Knaakkebrod Or Nakkileipa Scandinavian Style Rye Crisp Bread Recipes
Knaakkebrod or nakkileipa is a traditional Scandinavian rye crisp bread that has been enjoyed for centuries. This unique bread is made with a simple combination of rye flour, water, salt, and caraway or fennel seeds. The dough is rolled out thin and baked, resulting in a crispy texture and a hearty, nutty flavor. Knaakkebrod is often served as an appetizer, snack, or accompaniment to soups and salads. It can also be used as a base for open-faced sandwiches or topped with various spreads and cheeses. With its long shelf life and versatility, this classic Scandinavian bread is a staple in many households and a beloved treat for people of all ages.
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KNAAKKEBROD OR NAKKILEIPA (SCANDINAVIAN-STYLE RYE CRISP BREAD)
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!
Provided by leopardstripes
Categories Crackers
Time 53m
Yield 12
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 103.7 calories, Carbohydrate 22 g, Fat 0.4 g, Fiber 2.7 g, Protein 3.1 g, SaturatedFat 0.1 g, Sodium 195.6 mg, Sugar 0.2 g
KNAAKKEBROD OR NAKKILEIPA (SCANDINAVIAN-STYLE RYE CRISP BREAD)
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!
Provided by leopardstripes
Categories Crackers
Time 53m
Yield 12
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 103.7 calories, Carbohydrate 22 g, Fat 0.4 g, Fiber 2.7 g, Protein 3.1 g, SaturatedFat 0.1 g, Sodium 195.6 mg, Sugar 0.2 g
KNAAKKEBROD OR NAKKILEIPA (SCANDINAVIAN-STYLE RYE CRISP BREAD)
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!
Provided by leopardstripes
Categories Crackers
Time 53m
Yield 12
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 103.7 calories, Carbohydrate 22 g, Fat 0.4 g, Fiber 2.7 g, Protein 3.1 g, SaturatedFat 0.1 g, Sodium 195.6 mg, Sugar 0.2 g
Tips:
- Use high-quality rye flour for the best flavor and texture.
- Be sure to soak the rye flour in water for at least 4 hours, or overnight, before using. This will help to break down the starches and make the dough easier to work with.
- If you don't have a sourdough starter, you can use commercial yeast instead. Just follow the directions on the package.
- Be careful not to over-knead the dough. Over-kneading can make the bread tough.
- If the dough is too sticky, add a little more rye flour. If the dough is too dry, add a little more water.
- Let the bread rise in a warm place for at least 1 hour, or until it has doubled in size.
- Bake the bread in a preheated oven at 350 degrees Fahrenheit for 30-35 minutes, or until it is golden brown.
- Let the bread cool completely before slicing and serving.
Conclusion:
Knaakkebrod, also known as nakkileipa, is a delicious and nutritious Scandinavian-style rye crisp bread. It is easy to make at home with just a few simple ingredients. This bread is perfect for breakfast, lunch, or a snack. It can be enjoyed on its own or topped with your favorite spreads or toppings.
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