FINN CRISP Original Rye Crispbread, 250g

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Bake until golden brown and crisp.DO NOT remove your crispbread from the oven too soon. This leads to sogginess. You want to make sure your crispbread is crispy all the way through. Scandinavians eat a lot of crispbread, Swedes boasting the highest consumption, closely followed by Norway. Crispbread is Sweden’s second largest export (just behind vodka), and on average, Swedes consume over 450 slices of crispbread per year! What Should I Eat with Crispbread? 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. Using the rye flour for dusting, turn the dough out on to a lightly floured surface and knead it for 2-3 minutes.

Traditional Swedish rye crispbreads consist of a round flat loaf with a hole in the middle. Why the hole, you may ask? Well, that’s to make it easier for storage! These loaves of bread would be hung on a long pole, leaving more space in the kitchen.

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 ingredient list includes bread flour (or AP), coarse rye flour, whole milk, yeast, salt, flaxseed (whole), sunflower seeds, sesame seeds (not in the image), caraway seeds, and flaky sea salt like Maldon. Note, you can use water instead of milk, but milk makes for a better crispbread. Place the dough balls on a baking sheet, cover with a cloth and leave somewhere warm for 20-30 minutes. If you like this rye crispbread recipe, you might also want to explore this traditional South Tyrolean Schüttelbrot recipe. More crispbread recipes

In the case of unleavened crispbread, bubbles are introduced into the dough mechanically. Traditionally, this was done by mixing snow or powdered ice into the dough, which then evaporated during baking. [8] Today, the dough, which must contain a large amount of water, is cooled and mixed until bubbly. Now, keep in mind that what makes this recipe different from other ones you’ll find on the web is that you’ll be freezing the dough. 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] Well, I have many, but Smoked salmon tartare with parsnip puree and sugar-salted cucumber is right up there at the top. Another method is to knead the dough under pressure in an extruder. The sudden drop in pressure then causes water to evaporate, creating bubbles in the dough.

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You can go artisan here and not worry about making them into perfect circles. If you want a perfect circle, cut them using a large plate as a guide Or, use a bagel cutter and make them individual-sized. 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). 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). Absolutely! Substitute plant-based milk for the regular milk and your favorite vegan butter substitute for the butter. What to Serve on Crispbread

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. Combine the sponge ingredients in a bowl, cover with a lid and keep at room temperature for approximately 16 hours. For a sourdough version of this recipe, simple replace the dried yeast with 10g of sourdough starter. All other steps can remain the same. Final Dough (Day 2) There is salt in the dough itself, and there is also flaky sea salt sprinkled on top for baking. Both help highlight the flavors of the rye and oats. Chloe, on the other hand, is a purist and prefers hers plain… Thanks for joining us and your comments are always appreciated, just scroll down to “Leave a Reply”.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.