Rye crispbread or hardtack (Ruisnäkkileipä) from The Finnish Cookbook: Finland's Best-selling Cookbook Adapted for American Kitchens (page 23) by Beatrice Ojakangas

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cream of carrot soup (Porkkanasosekeitto); Sauerkraut soup (Hapankaalikeitto); Meat and potato stew (Lihakeitto); Dry stew (Lapskoda); Fish stew (Kalakeitto); Lapland fool (Lapinpila); Finnish beef tartare (Raakapihvi)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Breads must dry overnight after baking.

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