Rye Crispbread | Knackerbröd

These rye crispbread crackers are perfect with cheese. Even better you can use them with a pâté. Or even to dip into hummus.

Knackerbröd

For April the Fresh From The Oven challenge was set by Jen over at Blue Kitchen Bakes. The challenge was to make Knackerbröd – Rye Crispbread which is literally a crisp bread. Dave and I have a nightly ritual of ending our meal with cheese and crackers. This was a great ‘excuse’ then for me to make crackers instead of buying them. As Jen set a recipe challenge, I did not originally post the recipe here. But, she has stopped blogging and so I am now sharing my new and improved recipe. I am a day late in submitting my post to the linky – and once again I have to lament as the where the month went! I baked the crackers in two batches and decided to add some salt to the top of the second batch to give them a little more flavour. I do not think I will be baking rye crispbreads again but I will turn my hand to making some sourdough crackers in the future.

do you have a nightly after dinner food ritual?

Knackerbröd

Rye Crispbread | Knackerbröd

These need to be used the same day they aer made
Recipe Category: Canapé
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

  • 450 g rye flour
  • 75 g wheat bran
  • 5 mls fine salt
  • 50 g salted butter, cubed
  • 15 g instant dried yeast
  • 380 mls water

Method

  • Preheat the oven to 230° Celsius
  • Place the flour, bran, salt and butter into the bowl of a stand mixer
  • Use the dough hook to mix until the butter is rubbed in
  • Add the yeast and water and mix
  • As soon as the dough comes together, knead for 5 minutes
  • Turn the dough out onto a silpat, or rolling mat
  • Roll out to 5mm thick and cut 6mm rounds
  • Place the cut dough onto a lined baking sheet and bake for 15 minutes
  • Leave the knackerbröd to cool on a wire rack and carry on rolling, cutting and baking until all the dough is used up
  • Alternately, you can refrigerate the dough and bake as needed

You will notice that there are no links to posts that I did a year ago! We are usually overseas at this time of the year. We normally take our annual holiday the last week of April and the first week of May as there are two public holidays in South Africa at that time, which means we take less time off work. However, this year we could only get accommodation in May. I am looking forward to my upcoming break and have started counting the days!

I submitted this recipe to Fresh From The Oven which was hosted this month by Jen

Top of Page

28 thoughts on “Rye Crispbread | Knackerbröd

I would ♥ to hear from you (comments will be visible when I reply) Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.