FINN CRISP Original Rye Crispbread, 250g

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Flatten the dough into a flat disk shape using two pieces of parchment paper and your hands (one under the dough and the other on top of the dough). Absolutely! Substitute plant-based milk for the regular milk and your favorite vegan butter substitute for the butter. What to Serve on Crispbread

I seriously hope you consider making one of these delicious Swedish rye flatbread recipes. They’re super delicious and addicting and go well with just about any spread you can think of. Begin by whisking the rye flour, all purpose flour, oats, yeast, salt and sugar together in a medium bowl. Traditional Swedish rye crispbreads consist of a round flat loaf with a hole in the middle. Why the hole, you may ask? Well, that’s to make it easier for storage! These loaves of bread would be hung on a long pole, leaving more space in the kitchen.

Using the rye flour for dusting, turn the dough out on to a lightly floured surface and knead it for 2-3 minutes.

Using a shot glass, cut a hole out of the centre of each dough round. Traditionally, these rye crispbreads were made in large batches only a few times a year, then hung on poles or cords high up near the ceiling to dry, crisp and store them. It’s useful to do this if you intend storing them around a pole or hang them on a cord to dry. Shape another little crispbread out of the dough cuttings to avoid wastage. By the way, you may have seen Swedish crisp bread at your local grocery store and you may not have known it! 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.If you like this rye crispbread recipe, you might also want to explore this traditional South Tyrolean Schüttelbrot recipe. More crispbread recipes

Look for natural flavor additions like seeds, spices, and herbs, instead of fat or non–whole grain flours.Brighten your mornings with the crunchy goodness of crispbreads and flatbreads. These versatile delights are fantastic for pairing with your favourite toppings or enjoying on their own. From savoury to sweet, our range offers a satisfying crunch in every bite.

Instant yeastserves as the leavener and helps the crispbread achieve a light and crisp texture. Be sure to look for instant yeast rather than active dry as they each behave very differently in a recipe (see the FAQ section below for more information on the difference between instant and active dry yeast, plus information about substitutions). 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.Another method is to knead the dough under pressure in an extruder. The sudden drop in pressure then causes water to evaporate, creating bubbles in the dough. 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) This crispbread recipe uses mainly rye four and I’ve also mixed in a little bit of oat flour. However, feel free to experiment with any combination of low gluten flours.