Tag Archives: Rye Crisps

More on 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 rye crispsshe 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.…

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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.  
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