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). The crispbread has a delicate crunch and is made with rye and aniseed. Ingredients: organic strong wheat flour, coarse rye flour, yeast, aniseed, milk. Contains: wheat, milk.