Brush the crispbread with butter and sprinkle on some flaky sea salt before baking. This helps with browning and adds incredible flavor. Crispbread in the household is most common in Sweden (figures published in 2003); in Sweden 85 percent of households have crispbread at home, in Germany it is 45 percent and in France 8 percent. [6] Ingredients [ edit ]

Begin by setting up your stand mixer using your recommended dough hook/paddle/roller. This is a very heavy dough, so unless you have a very powerful stand mixer (mine is 1500 watts), you will need to hand mix in a large bowl. Next, warm the milk to the touch, about 105° and 115°F (41 – 46°C ). While the milk is warming, blend the two flours and salt in a large bowl. Next, add the yeast and stir to blend all. Prepare the yeasted sponge of this rye crispbread recipe a day before you bake. Although the recipe uses dried yeast, it’s easy to make a sourdough version of this crispbread by swapping the yeast for sourdough starter. Sponge (Day 1) Look for natural flavor additions like seeds, spices, and herbs, instead of fat or non–whole grain flours. Although each family makes them differently, these are the basic steps for producing some of the best Swedish crispbread recipes.TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and runs smoothly with the help of Heather of All Roads Lead to the Kitchen, and the rest of our fabulous bakers. Leksands was founded by Jacobs Karin in the early 19th century when she started manufacturing crispbread in her small kitchen. Today, the company is guided by Jacobs Karin’s sixth-generation descendants. If you have three and a half minutes, the video above is a good view of their history. Use a Swedish Notched Rolling Pin to make dimples into the dough (or you can use a fork to make little holes in the dough).

Calling all sweet tooths! Our confectionary collection will make your tastebuds dance with joy. From chewy candies to irresistible chocolates, our selection is a candy wonderland that brings a burst of sweetness to any moment. What do we do with all this crispbread? How about having it with caviar and a glass of champagne! OK, that’s not the most common way to enjoy it, but it’s damn good. Also, many people enjoy making this bread because it’s an easy Scandinavian bread recipe and it keeps well, too. This is a very heavy dough, so unless you have a very powerful stand mixer (mine 1500 watts), you will need to hand mix in a large bowl.Roll your crispbread thin. PAPER thin. When you think it's thin enough, keep rolling. You will get a much more crisp final product when you take the time to roll it out as thin as you possibly can. You can also expect your crispbread to expand slightly when baked so it will not be quite as thin as when it went into the oven. Take note of the serving size. Some crispbreads come with serving sizes smaller than one whole crispbread, and some allow for several pieces per serving, so make sure you're not comparing apples to oranges. But at this time of the year, who can pass up a hunk of Christmas smörgås with honey and mustard marinated salmon. I sure can’t! Place in a preheated oven at 210°C and bake for about 20 minutes until almost completely dried out. Look for a short ingredient list, made up of basics like whole grain rye flour, yeast, water, and salt.

Use any flour you want. If you want to go rustic, use stoneground, and if you want to go healthy, use fine rye, spelt or barley flour.

The seven healthiest crispbreads you can buy

Flatten the dough into a flat disk shape using two pieces of parchment paper and your hands (one under the dough and the other on top of the dough). Traditionally, Swedes wanted a bread that was easy to bake and would keep well - most therefore chose to bake crispbread. Nowadays it is easy to store in airtight containers, but originally they were made with a hole in the centre so that they could be hung over the oven to keep dry.

Crispbread traditionally consists of wholemeal rye flour, salt, and water. Today, however, many kinds of crispbread contain wheat flour, spices and grains, and are often leavened with yeast or sourdough, and milk or sesame seeds can be added. [7] Many people enjoy eating Swedish crispbread with butter spread on top. Others enjoy spreading jam or honey, too. Still, there are those who enjoy eating crispbread with cheese, smoked salmon, or ham, among other foods. Brighten your mornings with the crunchy goodness of crispbreads and flatbreads. These versatile delights are fantastic for pairing with your favourite toppings or enjoying on their own. From savoury to sweet, our range offers a satisfying crunch in every bite.

Add the milk and cooled melted butter. Mix with a rubber spatula or wooden spoon until the dough is shaggy in appearance and getting difficult to stir.