Total Time
25mins
Prep 25 mins
Cook 0 mins

Awesome Swedish flatbread. Goes well with soups and cheeses. Comes out similar to Rye Crisp. You can try this with wheat flour instead of rye. I would not recommend plain white flour but any 'grain' flour tried might be interesting. World Tour 2005

Ingredients Nutrition

  • 1 13 cups rye flour, whole wheat is fine
  • 34 teaspoon sugar
  • 14 teaspoon salt
  • 4 tablespoons butter
  • 13 cup milk, plus 1 T more if needed

Directions

  1. Combine flour, sugar and salt in mixing bowl or food processor and cut or pulse in butter.
  2. Gradually add the milk with a spoon or pulse until you have a stiff dough.
  3. On a lightly floured board roll out as thin as you can.
  4. Cut dough into strips about 2"x3" and punch lots of small holes in each.
  5. Bake at 300 on lightly greased pan until lightly browned- about 10 minutes.
  6. Cool on wire rack then store at room temperature.
  7. Will keep 5-7 days.
Most Helpful

Absolutely wonderful bread (I keep callin' 'em crackers, though), & easy enough to make, I thought! Used the rye flour, which I really liked, & then thinned out some lingonberry preserves to use as a dip for some of them! Great, great snack! Thanks for the recipe! [Made & reviewed while touring Scandinavia with ZWT6]

Sydney Mike June 05, 2010

Mmmm...this was very tasty. I baked mine about 20 minutes, and they still did not come our very crispy...but they were still very good tasting. I knew as I was rolling the dough that I wasn't going thin enough, but I was in a hurry....and you know what they say about haste. I've been munching on these all afternoon. I like the buttery flavor with the rye.

Ms*Bindy September 21, 2005