Crispbread

Crispbread is a type of flat, dry cracker primarily made from rye flour. Noted for its lightness and long shelf life, it was once considered a staple for the poor. However, in recent years, it has experienced a resurgence in popularity in Nordic countries.

Crispbread boasts a rich history, with origins tracing back to around 500 AD in Sweden. Traditional recipes have been preserved for approximately 500 years. Both Finland and Sweden have enduring crispbread traditions, typically baking the bread right after harvest or during the spring thaw. The first industrial crispbread bakery in Sweden was established in Stockholm in 1850.

Traditional crispbread ingredients include wholemeal rye flour, salt, and water. Contemporary versions, however, may incorporate wheat flour, spices, grains, yeast or sourdough, and additional elements such as milk or sesame seeds. The baking process often involves leavening with yeast or sourdough. In some methods, bubbles are introduced into the dough by mixing in snow or ice, which evaporate during baking, or by kneading the dough under pressure in an extruder. Crispbread is typically baked quickly at high temperatures, ranging from 200 to 250 degrees Celsius.