Knaakkebrod or Nakkileipa (Scandinavian-Style Rye Crisp Bread)

Ingredients

• 1 tablespoon active yeast dry
• 1.3 cups flour all-purpose
• 1.3 cups rye flour 
• 0.3 cup rye flakes (pumpernickel flour)
• 1 teaspoon salt 
• 1 cup warm water (105 to 115 degrees)

Equipment

• bowl
• baking sheet
• oven

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.
3. 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.
4. Roll each section into a ball; cover balls with a towel and let rise 20 minutes.
5. Preheat oven to 425 degrees F (220 degrees C). Lightly grease 2 baking sheets.
6. On a floured board, roll out each ball into a flat round about 4 inches in diameter.
7. Place rounds on prepared baking sheets and prick with a fork.
8. Bake in preheated oven until lightly browned, 8 to 10 minutes. Cool on a rack.