Leksands Original Crispbread, 200 g, Pack of 4

Product Information

Crispbread is an traditional Swedish wholegrain rye bread. Since the bread is dry it can be stored for a very long time, several years if its stored right. Crispbread has been baked in Sweden and Finland since 500 AD, originally to preserve the bread through the long winter.

Begin by whisking the rye flour, all purpose flour, oats, yeast, salt and sugar together in a medium bowl. 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”. 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. 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.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. Super versatile, you can have crispbread at every meal. Crushed over a bowl of yoghurt, maybe with some berries, for a naturally low sugar, high fibre and delicious granola for breakfast; topped with smoked salmon and cream cheese for lunch; used as pizza base for dinner (oh yes, crispbread pizza is a thing and it’s delicious. In Sweden you can even buy ready made frozen crispbread pizzas).

Our story began with Jacob’s Karin, our great grandmother’s grandmother, who was a talented baker. She had a simple but genius recipe for crispbread. Rye from the fields surrounding the farm, water from its own well, yeast and a pinch of salt. She taught her daughter Anna the art of baking, Anna started a bakery and the rest is history. Even today we bake our crispbread after the same recipe. MORE AND MORE DISCOVERS LEKSAND’S CRISPBREAD Swedish flours differ slightly in weight from flours from other countries. Our flour is 142 grams per cup or 5 ounces per cup.

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. Our bread is baked of 100 percent wholemeal, which means that the entire rye kernel is used, with both core and peel. The Rye is grown in Sweden and harvested as close to our bakery and our own mill as possible. While there are many obvious ways to use crispbread, there a few not so obvious but popular ways to eat this crunchy bread in Scandinavia: Look for natural flavor additions like seeds, spices, and herbs, instead of fat or non–whole grain flours.