FINN CRISP Original Rye Crispbread, 250g

£9.9
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FINN CRISP Original Rye Crispbread, 250g

FINN CRISP Original Rye Crispbread, 250g

RRP: £99
Price: £9.9
£9.9 FREE Shipping

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Description

Swedish flours differ slightly in weight from flours from other countries. Our flour is 142 grams per cup or 5 ounces per cup. Crispbread in the household is most common in Sweden (figures published in 2003); in Sweden 85 percent of households have crispbread at home, in Germany it is 45 percent and in France 8 percent. [6] Ingredients [ edit ] By the way, you may have seen Swedish crisp bread at your local grocery store and you may not have known it!

Traditionally, Swedes wanted a bread that was easy to bake and would keep well - most therefore chose to bake crispbread. Nowadays it is easy to store in airtight containers, but originally they were made with a hole in the centre so that they could be hung over the oven to keep dry. Place the dough balls on a baking sheet, cover with a cloth and leave somewhere warm for 20-30 minutes. Go ahead and preheat the oven to 250°C (480°F) or 225°C ( 437°F) convection/fan. Dust your board with rye flour and work with one ball at a time, leaving the remaining balls covered. Now, roll your dough ball out with your rolling pin to about 15 cm (6”) diameter circle. After it’s rolled out, move it to a parchment baking sheet. Once on the parchment paper, roll again making it as thin as you can, or to about a 30 cm (12”) diameter circle. Remember though, the thinner the crispbread the crispier it will be. You can go artisan here and not worry about making them into perfect circles. If you want a perfect circle, cut them using a large plate as a guide. Sprinkle the top of your crispbread first with the salt flakes, then the sesame seeds and cumin seeds. Next, lightly roll your bread one last time to press in the toppings.

TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and runs smoothly with the help of Heather of All Roads Lead to the Kitchen, and the rest of our fabulous bakers. Brush the crispbread with butter and sprinkle on some flaky sea salt before baking. This helps with browning and adds incredible flavor. Place in a preheated oven at 210°C and bake for about 20 minutes until almost completely dried out.

There is salt in the dough itself, and there is also flaky sea salt sprinkled on top for baking. Both help highlight the flavors of the rye and oats. Crispbread was traditionally made only twice a year and stored on a long pole hanging near the ceiling, hence the hole in the center of each piece. When you were ready for another crispbread, you could simply climb up, slide one off the pole and give it a little dust off. While this storage method is very charming, modern day Scandinavians are more likely to opt for an airtight container to keep their crispbread fresh AND dust-free. These delightfully wobbly crispbreads are irresistible and perfect for breaking and sharing. Serve them simply with good quality butter, cheese and fruit, or elegantly with salmon, cold meats, pâtés and dips. Instant yeastserves as the leavener and helps the crispbread achieve a light and crisp texture. Be sure to look for instant yeast rather than active dry as they each behave very differently in a recipe (see the FAQ section below for more information on the difference between instant and active dry yeast, plus information about substitutions). Roll your crispbread thin. PAPER thin.When you think it’s thin enough, keep rolling. You will get a much more crisp final product when you take the time to roll it out as thin as you possibly can. You can also expect your crispbread to expand slightly when baked so it will not be quite as thin as when it went into the oven.Cut a hole in the center of your crispbread using a round biscuit cutter.Not just because it’s charming and traditional, but also because the center is the last part of the crispbread to crisp up. Creating that hole in the center creates extra edges and helps prevent the dreaded soggy crispbread. Go ahead and leave the little rounds in place while the crispbread bakes. Roll a kruskavel (a notched rolling pin)over the dough round a few times or poke it all over with a fork.This helps keep it flat and ensures maximum crispiness. If you enjoy Scandinavian baking and want to start making more of your own crispbread and flatbread, I highly recommend investing in a kruskavelof your own. It’s an invaluable tool for the Nordic baker.

Using a shot glass, cut a hole out of the centre of each dough round. Traditionally, these rye crispbreads were made in large batches only a few times a year, then hung on poles or cords high up near the ceiling to dry, crisp and store them. It’s useful to do this if you intend storing them around a pole or hang them on a cord to dry. Shape another little crispbread out of the dough cuttings to avoid wastage. What do we do with all this crispbread? How about having it with caviar and a glass of champagne! OK, that’s not the most common way to enjoy it, but it’s damn good. Chloe, on the other hand, is a purist and prefers hers plain… Thanks for joining us and your comments are always appreciated, just scroll down to “Leave a Reply”.Another method is to knead the dough under pressure in an extruder. The sudden drop in pressure then causes water to evaporate, creating bubbles in the dough. Many people enjoy eating Swedish crispbread with butter spread on top. Others enjoy spreading jam or honey, too. Still, there are those who enjoy eating crispbread with cheese, smoked salmon, or ham, among other foods. Well, I have many, but Smoked salmon tartare with parsnip puree and sugar-salted cucumber is right up there at the top. The ingredient list includes bread flour (or AP), coarse rye flour, whole milk, yeast, salt, flaxseed (whole), sunflower seeds, sesame seeds (not in the image), caraway seeds, and flaky sea salt like Maldon. Note, you can use water instead of milk, but milk makes for a better crispbread. Also, many people enjoy making this bread because it’s an easy Scandinavian bread recipe and it keeps well, too.



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