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I wondered if anyone has a good cracker recipe. Rye grows really well here, in Western France (Brittany), and I have lots and lots of rye which I mill into flour.
I would like to make rye crackers, but I have not had much success. If I use leaven, or yeast, the crackers take ages to cook and go bendy. If I use no yeast the crackers go very hard, and nearly break people's teeth.
I buy some great german crackers (Knackerbrot), which are 100percent rye, and have no yeast in, which are crisp, but not hard.
This is what I want to make, but I don't know how.
Can anybody help?
Thanks a lot
Bethan Lewis
Brittany, France
master steward
Posts: 3837
Location: USDA Zone 8a
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Hi, Bethan

I was experimenting with making crackers until I came down with a health issue.  Here is my thread with recipes:


In "Joy of Cooking" she says any bread dough will work.

Is the cracker you want like Rye  Crisp?

Here is a recipe I found:

Knaakkebrod or Nakkileipa (Scandinavian-Style Rye Crisp Bread)

This is a recipe for Norwegian rye crisp or hardtack called 'knaakebrod,' very similar to the Finnish variety named 'nakkileipa.' These crackers can be dried and stored a very long time, but they're better fresh!"


Bethan Lewis
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Thanks for these recipes - I'll have to try some of them out.
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