Medieval peoples in Scandinavia once toasted crispbreads (knäckebröd) on hot stones. Knäckebröd is one of several breads that form the cornerstone of Swedish open faced sandwiches (smörgås). We make our yeasty crisp knäckebröd with organic strong wheat flour, coarse rye flour, yeast, aniseed, and milk. Ingredients: organic strong wheat flour, coarse rye flour, yeast, aniseed, milk. Contains: wheat, milk.
We keep a bowl of crispbread available for a quick snack when passing through the kitchen, a base for many open-face sandwiches (smörgås) or just a bit of cultured butter, crumbled into soup or yogurt—all wonderful and a great fiber source.