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Crispbread

Yeast-leavened rye crispbread from 1900: yeast is stirred into milk, butter and finely sifted rye flour are kneaded in to a firm dough, rolled thinly, cut, pricked and baked crisp at low heat.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 255 (falt i det fri)

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About the dish

Et sprøtt gjærhevet rugknekkebrød fra «Kogebog for skole og hjem» (1900) av Henriette Schønberg Erken og Caroline Steen. Boken oppgir kostnad per porsjon i tidens kroner. Forrige oppskrift på siden (knepkager) nevner at man får «ca. 40 knepkager» – knekkebrødet baserer seg på samme type tynne, prikkede deig.

How to make it

  1. 1

    Stir in the yeast

    Stir the yeast into the milk.

  2. 2

    Knead the dough

    Knead the butter and finely sifted rye flour into the milk, using enough flour that the dough can be kneaded.

  3. 3

    Roll out and shape

    Roll the dough out thinly, cut it out with a pastry wheel, place on a greased baking tray and prick with a fork.

  4. 4

    Bake

    Bake at low heat until the bread is crisp and dry.

Changes from the original

Priser er fjernet. Gammel rettskrivning modernisert. Mengden gjær er estimert siden originalen bare skriver «gjær». Enheter beholdt metrisk slik originalen bruker (liter, kg, gram).

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Frequently asked questions

Why is the crispbread baked at low heat?
Low, even heat dries out the thin dough so the crispbread becomes crisp all the way through without burning.
What is a bakkelsspore?
A toothed pastry wheel (dough wheel) used to cut or mark the dough into even pieces.

Equipment for this dish

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