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 more fullness and taste. Since the bread is dry it can be stored for a very long time, several years if it's 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 as a 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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