Crispbread

Crispbreads are a traditional Scandinavian leavened flatbread made using rye flour or a mixture of other flours such as wheat, barley and maize. Varieties include:

• Dark rye crispbread: made from wholemeal rye and salt
• Multi-grain rye crispbread: topped with a toasted grains, seeds and kernels
• Sesame rye crispbread: coated with lightly toasted sesame seeds
• Knäckebrot: a Finnish crispbread made with rye and maize flour that is formed into large, thin, brittle rounds with a hole in the centre
• Knäckerbröd: a Swedish crispbread made with oatmeal, butter and sugar
• Flatbrød: a Norwegian crispbread made using barley flour, salt and water

These thin crispbreads are used as an alternative to bread or biscuits and may be served as an appetiser or light lunch topped with cheese, ham, chicken or tomatoes. They may also be used for sweet toppings or simply served on their own with soups, salads, and main dishes.