Leksands Original Crispbread, 200 g, Pack of 4

Product Information

Super versatile, you can have crispbread at every meal. Crushed over a bowl of yoghurt, maybe with some berries, for a naturally low sugar, high fibre and delicious granola for breakfast; topped with smoked salmon and cream cheese for lunch; used as pizza base for dinner (oh yes, crispbread pizza is a thing and it’s delicious. In Sweden you can even buy ready made frozen crispbread pizzas). Begin by setting up your stand mixer using your recommended dough hook/paddle/roller. This is a very heavy dough, so unless you have a very powerful stand mixer (mine is 1500 watts), you will need to hand mix in a large bowl. Next, warm the milk to the touch, about 105° and 115°F (41 – 46°C ). While the milk is warming, blend the two flours and salt in a large bowl. Next, add the yeast and stir to blend all. Swedish flours differ slightly in weight from flours from other countries. Our flour is 142 grams per cup or 5 ounces per cup. 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. Since the turn of the year 2005/2006 is the sixth generation Joon that runs Leksand’s crispbread with CEO Peter Joon at the rudder. Peter’s sister Annika Sund works as marketing manager and Peter’s father Rune Joon is the executive chairman.

Now, add the warmed milk into your stand mixer bowl. Then, with the mixer running at a low speed, slowly add the mixed flour, reserving half of a cup. Then slowly add your flax and sunflower seeds. Continue mixing on low speed until the dough forms into a ball and cleans the bowl (about 4 minutes). If your dough is too wet, slowly add the rest of the flour mixture. If the dough is too dry, add a touch of water. Then knead the dough in your mixer on medium speed for about 6-8 minutes. Look for a short ingredient list, made up of basics like whole grain rye flour, yeast, water, and salt. Crispbread is an traditional Swedish wholegrain rye bread. Since the bread is dry it can be stored for a very long time, several years if its stored right. Crispbread has been baked in Sweden and Finland since 500 AD, originally to preserve the bread through the long winter.Well, I have many, but Smoked salmon tartare with parsnip puree and sugar-salted cucumber is right up there at the top. While there are many obvious ways to use crispbread, there a few not so obvious but popular ways to eat this crunchy bread in Scandinavia: Roll your crispbread thin. PAPER thin. When you think it's thin enough, keep rolling. You will get a much more crisp final product when you take the time to roll it out as thin as you possibly can. You can also expect your crispbread to expand slightly when baked so it will not be quite as thin as when it went into the oven. Take note of the serving size. Some crispbreads come with serving sizes smaller than one whole crispbread, and some allow for several pieces per serving, so make sure you're not comparing apples to oranges.

Look for natural flavor additions like seeds, spices, and herbs, instead of fat or non–whole grain flours. Our bread is baked of 100 percent wholemeal, which means that the entire rye kernel is used, with both core and peel. The Rye is grown in Sweden and harvested as close to our bakery and our own mill as possible. 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). In Leksand’s crispbread there has always been a strong entrepreneurship and so on today. The company meets the growing demand for crispbread by expanding the bakery. Through continuous improvements we can now bake 8000 tons of crispbread on a yearly basis. The future looks bright and more exciting than ever.

Enter your email below and receive a copy of my free ebook, Scandinavian Baking Favorites!

What do we do with all this crispbread? How about having it with caviar and a glass of champagne! OK, that’s not the most common way to enjoy it, but it’s damn good.