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“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”

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


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

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