Rye Crisps

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.Rye crisps


  • 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)
  1. Mix the yeast in the water in a small bowl. Set aside.
  2. 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.
  3. Preheat the oven to 425 degrees F (220 degrees C).  Lightly grease two baking sheets.
  4. 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.
  5. Bake in preheated oven until lightly browned, 8 to 10 minutes.  Cool on a rack.



This entry was posted in cooking, recipes and tagged , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *