Sourdough Rye Crispbread (Sourdough Rye Knackebrod)
Sourdough Rye Crispbread (Sourdough Rye Knackebrod)
  • prep: 24 hr
  • cook: 8 min
  • total: 24 hr 8 min
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  • servings:
  • Ingredients

    • 1/2 cup active sourdough starter (see note 1)
    • 3/4 cup (6 oz, 175 ml) water, about 100°F (slightly warmer than body temp)
    • 1.5 teaspoons table salt
    • 2 tablespoons honey
    • 1 cup (5.5 oz, 160g) bread flour
    • 1 cup (5.5 oz, 160g) stone ground rye flour

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 16
    • Amount Per Serving
    • Calories: 66 % Daily Value *
    • Total Fat: 0 g 0.41%
    • Saturated Fat: 0 g 0.1%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 146 mg 6.08%
    • Calcium: 7 mg 0.67%
    • Potassium: 74 mg 2.11%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 4.1%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 14 g %
    • Dietary Fiber: 1 g 4.82%
    • Sugar: 2 g
    • Protein: 2 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 0%
    • Vitamin C 0%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch1
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total1 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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