SWEDISH HARDTACK - KNäCKEBRöD

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Swedish Hardtack - Knäckebröd image

A very crisp and tender cracker. From the Scandinavian chapter of The United States Regional Cookbook, Culinary Institute of Chicago, 1947.

Provided by Molly53

Categories     Breads

Time 30m

Yield 24 serving(s)

Number Of Ingredients 6

1 pint buttermilk
1/2 cup sugar
1/2 cup butter (not spread or tub product) or 1/2 cup other shortening, melted (not spread or tub product)
1 teaspoon salt
7/8 teaspoon baking soda
3 1/2 cups rye flour, coarsely ground (you may need to adjust the quantity, depending on the texture of the dough)

Steps:

  • Preheat oven to 425F and lightly grease a cookie sheet.
  • Place the dry ingredients into a bowl; add all the melted butter and the buttermilk a cup at a time (you're looking for a thick dough).
  • Shape into 24 balls; dip into flour.
  • Roll out very thin and prick the dough evenly all over with a fork.
  • Bake until brown, about 15 minutes.

Nutrition Facts : Calories 110, Fat 4.2, SaturatedFat 2.6, Cholesterol 11, Sodium 198.2, Carbohydrate 16.4, Fiber 1.8, Sugar 5.3, Protein 2.3

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