Crispbread is a flat, dry bread or cracker mainly made from rye flour. It has a distinctive bubbly texture and knobbly appearance. Its relatively bland flavour makes it perfect for toppings from cream cheese to smoked salmon or herring. Crispbread is a staple food in Nordic countries.
Because of its dry texture, crispbread has a longer shelf life than most other biscuits. Store in an airtight container for up to one week.
The key ingredients in crispbread are rye flour (typically wholemeal), water and salt, though modern incarnations incorporate spices or seeds. Traditional crispbread is unleavened, but some recipes now use yeast or sourdough to aid the formation of air pockets in the dough. Use a pegged rolling pin to cover the surface of the dough with small indentations to create texture in the crispbread. If you don't have a pegged rolling pin, prick the dough all over with a fork before baking - otherwise your crispbread will puff up.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.