This is a recipe for Norwegian rye crisp or hardtack. These crackers can be dried and stored a very long time, but they’re better fresh! We have some that are over a year old.
- 1 tablespoon active dry yeast
- 1 cup warm water (105 to 115 degrees)
- 1 1/3 cups rye flour
- 1 1/3 cups all-purpose flour
- 1 teaspoon salt
- 1/3 cup rye meal (pumpernickel flour)
- Mix the yeast in the water in a small bowl. Set aside.
- Combine the rye flour with the all-purpose flour in a large bowl. Stir in the salt. Mix in the yeast mixture to make soft dough. Place the dough onto a board covered with rye meal. Knead lightly, mixing in rye meal as needed. Shape dough into a fat roll, and cut into 12 sections. Roll each section into a ball; cover balls with a towel and let rise 20 minutes.
- Preheat the oven to 425 degrees F (220 degrees C). Lightly grease two baking sheets.
- On a flour covered board, roll out each ball into a flat round about 4 inches in diameter. Place rounds on prepared baking sheets and prick with a fork.
- Bake in preheated oven until lightly browned, 8 to 10 minutes. Cool on a rack.