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Posted 20 hours ago

FINN CRISP Original Rye Crispbread, 250g

£9.9£99Clearance
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About this deal

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. 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. Also, many people enjoy making this bread because it’s an easy Scandinavian bread recipe and it keeps well, too. Although each family makes them differently, these are the basic steps for producing some of the best Swedish crispbread recipes.

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. Roll a kruskavel (a notched rolling pin)over the dough round a few times or poke it all over with a fork.This helps keep it flat and ensures maximum crispiness. If you enjoy Scandinavian baking and want to start making more of your own crispbread and flatbread, I highly recommend investing in a kruskavelof your own. It’s an invaluable tool for the Nordic baker.

More crispbread recipes

Sprinkle on some sea salt flakes before baking.This adds an irresistible salty crunch to your crispbread. 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)

Crispbread was traditionally made only twice a year and stored on a long pole hanging near the ceiling, hence the hole in the center of each piece. When you were ready for another crispbread, you could simply climb up, slide one off the pole and give it a little dust off. While this storage method is very charming, modern day Scandinavians are more likely to opt for an airtight container to keep their crispbread fresh AND dust-free. Use a pizza cutter to even out the edges if necessary. Don’t worry if your crispbread is more amoeba-shaped than round. Simply use a pizza cutter to even out the edges. Or leave your crispbread amoeba-shaped! That’s rustic and charming, too. The more you make your own crispbread at home, the better you will become at rolling out the dough. Go ahead and preheat the oven to 250°C (480°F) or 225°C ( 437°F) convection/fan. Dust your board with rye flour and work with one ball at a time, leaving the remaining balls covered. Now, roll your dough ball out with your rolling pin to about 15 cm (6”) diameter circle. After it’s rolled out, move it to a parchment baking sheet. Once on the parchment paper, roll again making it as thin as you can, or to about a 30 cm (12”) diameter circle. Remember though, the thinner the crispbread the crispier it will be. 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. Sprinkle the top of your crispbread first with the salt flakes, then the sesame seeds and cumin seeds. Next, lightly roll your bread one last time to press in the toppings. Brush the crispbread with butter and sprinkle on some flaky sea salt before baking. This helps with browning and adds incredible flavor.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. 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. These delightfully wobbly crispbreads are irresistible and perfect for breaking and sharing. Serve them simply with good quality butter, cheese and fruit, or elegantly with salmon, cold meats, pâtés and dips.

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