This is a traditional Swedish wholegrain rye crispbread for those who like the musty taste.
A brown baked crispbread is baked longer in the oven which gives it a more fullness and taste. Since the bread is dry it can be stored for a very long time, several years if its stored right. Super versatile, you can have crispbread at every meal. Crushed over a bowl of yoghurt, maybe with some berries, for naturally low sugar, high fibre and delicious granola for breakfast. Topped with smoked salmon and cream cheese for lunch or used it as pizza base for dinner (oh yes, crispbread pizza is a thing and it’s delicious.
Weight: 830 g
Whole-grain rye flour (97%), water, yeast, salt.
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