I found a recipe in the original King Arthur Flour Cookbook (200th Anniversary one) for Scandinavian Crisp Bread and decided to try it. It's a quick bread, in that it uses baking powder, baking soda, and buttermilk along with some butter and salt. It is half rye flour and half AP, with optional caraway (I used) or dill seeds. It is very quick to make. The dough goes together quickly, is divided, then sits covered for an hour before being rolled out 1/4-inch thick (recipe said 1/4-1/2 inch thick) into about a 10-inch square. I went ahead and used a pizza cutter to mark divisions into 16-20 pieces. It baked at 400F for 20 minutes.

It is not a "crisp bread" but a soft flat bread. My husband snacked on a piece, and I had some for breakfast this morning. It's a great little recipe, and I can see serving it with cheese or meat or a comparable spread. However, they are great without any topping. It would be great for a party bread tray, and the bonus is that it is easy and quick.