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 ...

The traditional shape of these holey crispbreads comes from the time when they were stored on a pole over the fire to stay crisp, but an airtight container works, too. Preheat the oven to 200C/180C ...

The art of baking your own bread has been making a comeback in trendier hipster circles in Sweden. Here, food writer John Duxbury shares his recipe of traditional Swedish crispbread ('knäckebröd').

This is a must for your pantry. It’s a delicious, moreish snack that can be eaten on its own, topped with cheese and pickles, crumbled over bowl foods like yoghurt with fruits or broken over salads ...

Crispbreads, the dry, flat baked wheat or rye-based foods, have been used as a dietary staple for hundreds of years, often as an alternative when fresh bread was not available. Often also a core food ...

Recent events relating to Scandinavian crispbread have led me to to conclude that there is such a thing as coincidence. For months I have been longing to make fine whole-grain crispbreads. Not the ...

Originating in Scandinavia, the flat unleavened bread was dried out to crisp to increase storage time and provided an appetising crunch. Translated worldwide, today crispbreads often have yeast in ...