Hatty has been baking Swedish hard tack… I wrote the recipe down as dictated over the phone from my mother, so it is a little confused-looking. The other side of the card says:
7) divide dough in half and form two loaves; or for knäckebröd, divide in half and form each half into 8 – 10 equal balls.
8) let rise about two hours for bread; or roll into circles, and over-roll with knäckebröd rolling pin and place on baking sheets.
9)Bake 35 – 40 minutes at 350 F for bread; or at 475 for 5 minutes one side, turn and bake 3 more minutes on the other side for knäckebröd.
I like this recipe since it has good memories for me…but basically you can make crackers with any bread recipe.
If you don’t have an awesome Swedish or Finnish rolling pin, you can prick the flat rounds with a fork to dimple it. In the old days there would be a circle cut out of the middle of the flat bread, so the breads could be stored in the rafters on poles.
Put them on baking sheets,
take them out!
…and impress your friends!