3 Reviews

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]

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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.

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Ms*Bindy September 21, 2005
Swedish Knäckebröd