Rye Crispbread

    53 min

    This is the Norwegian take on crispbread. They are simple to make, crispy and absolutely delicious. Serve with your favourite toppings.

    10 people made this

    Makes: 12 crispbreads

    • 1 tablespoon dried active baking yeast
    • 250ml warm water (40-45 degrees C)
    • 135g rye flour
    • 165g plain flour
    • 1 teaspoon salt
    • 35g dark rye flour

    Prep:25min  ›  Cook:8min  ›  Extra time:20min proofing  ›  Ready in:53min 

    1. Sprinkle yeast over the water in a small bowl. Set aside.
    2. Combine rye flour with plain 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 dark rye flour. Knead lightly, mixing in dark rye flour. Shape dough into a fat roll and cut into 12 portions. Roll each portion into a ball; cover balls with a towel and let rise 20 minutes.
    3. Preheat oven to 220 C / Gas 7. Lightly grease 2 baking trays.
    4. On a floured board, roll out each ball into a flat circles about 10cm in diameter. Place rounds on prepared baking trays and prick with a fork.
    5. Bake in preheated oven until lightly browned, 8 to 10 minutes. Cool on a rack.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (4)


    Thank you for sharing your fantastic recipe. The finished product is just what I hoped for! I cooked the bread for 2 or 3 minutes longer than suggested, but I just moved to a new apartment and haven't got a feel for the new oven yet.  -  05 Oct 2008  (Review from Allrecipes US | Canada)


    My problem was getting the rye meal! I finally decided to chop up rye berries! Other than that, the bread was easy to make! The taste and texture were great! This goes real well with a hearty soup. We will be making this again! Thanks for the recipe!  -  29 Jan 2010  (Review from Allrecipes US | Canada)


    Remember, it's spelled knækkebrød or knaekkebroed  -  02 Jan 2013  (Review from Allrecipes US | Canada)