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Tag Archives: Rye Crisps
After yesterday’s post on rye crisps, I kept wanting one all day. Last night I mentioned it to my wife and she said that she thought there may be some in our storage. So after rummaging around in a closet I found half a case of Leksands Crispbread that she had purchased at Ikeas. It is a good rye cracker that is quite inexpensive and great with cheese.
In the past, we have kept them in storage for several months to a year. Well when I looked at the packaging, the best use date was Nov. 30, 2009. Since we had it some time prior to that date, I figure it is probably well over 3 years old.…Read More...
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.