Swedish Knäckebröd

READY IN: 25mins
SERVES: 24
UNITS: US

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

  • 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.