#1

KNACKEBROD (Swedish)

From a 1943 Swedish cookbook Produced by the evening Circle of the North Park
Covenant Church called "Come Into Our Kitchens".

"When making rye, whole wheat or coffee bread, use about 2 c. of the dough.
Roll lightly in the palm of your hand into a ball. Have the bread board well
rubbed with flour, but not loose. Roll w/ rolling pin as for pie---turning
over until it is very thin. Have a greased and floured cookie sheet ready to
place the dough. This must be done very carefully. Roll out smooth, cut off
edges, let rise. Pick with a fork and mark off with a knife. Bake in hot
oven. Watch very closely and take off baked pieces with spatuala. Place
remaining ones in oven again till done. This takes a little practice, but
after a few times practice makes perfect. The thinner the dough the better the
results will be."

#2

Here is a Finnish recipe from "The Best of Scan Fest"
Small Rye crisp Breads (Nakkileivat)

10-12 small breads

1 T yeast
1 cup water
1 tsp salt
1 1/3 c rye flour
1 1/3 c all-purpose flour
Ryemeal for rolling

Dissolve yeast in lukewarm water. Add salt and flours. Place a good heap of
ryemeal on the board and shape dough into a roll, mixing in ryemeal as needed.
Divide into 10 or 12 parts. Make into balls. cover and let rise about 20
minutes. roll each ball to about the size of a pancake. Then use textures
rolling pin or prick each round with a fork. Place on cookie sheets and bake
at 425 F for about 8-10 minutes or until edges brown slightly.

#3

From Beatrice Ojakangas "Scandinavian Cooking"

Oatmeal Hardtack(Knackebrod) Sweden

1/2 cup vegetable shortening
1/4 cup butter, room temperature
1/2 cup sugar
2 cups uncooked rolled oats
3 cups all-purpose flour
1 1/2 t salt
1 t baking soda
1 1/2 cups buttermilkIn a large bowl cream shortening, butter and sugar until smooth.

In a medium bowl combine oats, flour, salt and baking soda.

Alternately add flour mixture and buttermilk to creamed mixture, blending until
stiff like a cookie dough. Refrigerate 30 minutes. Grease a large baking
sheet; sprinkle with rolled oats. Preheat oven to 325 F (165C.

Divide dough into 8 portions. Shape each into a smooth ball. Return 7 balls
to bowl; cover and refrigerate. Place remaining ball of dough on prepare
baking sheet. Flatten as much as possible with your hands, then use a rolling
pin to roll dough to edges of baking sheet. Using a hardtack rolling pin
(doesn't everyone have one of these???) make pebbled imprints on top or prick
evenly with a fork to make a rough texture. Using a pastry wheel, knife or
pizza cutter to score in 2 " squares.

Bake 15-20 minutes or until crisp and golden. Cool 3 minutes on baking sheet,
and then place on a rack to finish cooling. Break into crackers where scored.
Repeat. Makes about 128 crackers.I have 3 more which I can scan into my computer and e-mail to you OR post at a
later date. I've got to go exercise and clean my house!

Happy Baking!!!
love, K

P.S. Sorry it's taken so long. Just been busy!