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
- 1 1⁄3 cups rye flour, whole wheat is fine
- 3⁄4 teaspoon sugar
- 1⁄4 teaspoon salt
- 4 tablespoons butter
- 1⁄3 cup milk, plus 1 T more if needed
- Combine flour, sugar and salt in mixing bowl or food processor and cut or pulse in butter.
- Gradually add the milk with a spoon or pulse until you have a stiff dough.
- On a lightly floured board roll out as thin as you can.
- Cut dough into strips about 2"x3" and punch lots of small holes in each.
- Bake at 300 on lightly greased pan until lightly browned- about 10 minutes.
- Cool on wire rack then store at room temperature.
- Will keep 5-7 days.
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]
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.