Rye Crispbread

    (4)
    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

    Ingredients
    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

    Method
    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.

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    Reviews & ratings
    Average global rating:
    (4)

    Reviews in English (4)

    by
    41

    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)

    by
    36

    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)

    by
    8

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