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). 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. This is a very heavy dough, so unless you have a very powerful stand mixer (mine 1500 watts), you will need to hand mix in a large bowl. But at this time of the year, who can pass up a hunk of Christmas smörgås with honey and mustard marinated salmon. I sure can’t!

In Leksand’s crispbread there has always been a strong entrepreneurship and so on today. The company meets the growing demand for crispbread by expanding the bakery. Through continuous improvements we can now bake 8000 tons of crispbread on a yearly basis. The future looks bright and more exciting than ever.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”. Leksands was founded by Jacobs Karin in the early 19th century when she started manufacturing crispbread in her small kitchen. Today, the company is guided by Jacobs Karin’s sixth-generation descendants. If you have three and a half minutes, the video above is a good view of their history. Super versatile, you can have crispbread at every meal. Crushed over a bowl of yoghurt, maybe with some berries, for a naturally low sugar, high fibre and delicious granola for breakfast; topped with smoked salmon and cream cheese for lunch; used as pizza base for dinner (oh yes, crispbread pizza is a thing and it’s delicious. In Sweden you can even buy ready made frozen crispbread pizzas).

Look for a short ingredient list, made up of basics like whole grain rye flour, yeast, water, and salt. 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. Well, I have many, but Smoked salmon tartare with parsnip puree and sugar-salted cucumber is right up there at the top. Absolutely! Substitute plant-based milk for the regular milk and your favorite vegan butter substitute for the butter. What to Serve on CrispbreadWhile there are many obvious ways to use crispbread, there a few not so obvious but popular ways to eat this crunchy bread in Scandinavia: Take note of the serving size. Some crispbreads come with serving sizes smaller than one whole crispbread, and some allow for several pieces per serving, so make sure you're not comparing apples to oranges. 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. Add the milk and cooled melted butter. Mix with a rubber spatula or wooden spoon until the dough is shaggy in appearance and getting difficult to stir.

Now, add the warmed milk into your stand mixer bowl. Then, with the mixer running at a low speed, slowly add the mixed flour, reserving half of a cup. Then slowly add your flax and sunflower seeds. Continue mixing on low speed until the dough forms into a ball and cleans the bowl (about 4 minutes). If your dough is too wet, slowly add the rest of the flour mixture. If the dough is too dry, add a touch of water. Then knead the dough in your mixer on medium speed for about 6-8 minutes. We still bake by the same family recipe as Jacob’s Karin used at the beginning of the 1800 century when she baked. But we are also from Leksand and with our persistence and tradition, we have kept to the simple and original: Swedish rye wholemeal, freshwater from our own well, yeast and a pinch of salt. Now it turns out that this is precisely the concept of success. 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. A new take on the classic Swedish gourmet crispbread, Leksands Sourdough Crispbread is made using sourdough with malt, giving it a wonderful texture with a bit of bite to it. Full of fibre, it is a great alternative to traditional bread. It has a rich, luxurious flavour and is suitable both for everyday and special occasions. Our story began with Jacob’s Karin, our great grandmother’s grandmother, who was a talented baker. She had a simple but genius recipe for crispbread. Rye from the fields surrounding the farm, water from its own well, yeast and a pinch of salt. She taught her daughter Anna the art of baking, Anna started a bakery and the rest is history. Even today we bake our crispbread after the same recipe. MORE AND MORE DISCOVERS LEKSAND’S CRISPBREADCrispbread is an traditional Swedish wholegrain rye bread. Since the bread is dry it can be stored for a very long time, several years if its stored right. Crispbread has been baked in Sweden and Finland since 500 AD, originally to preserve the bread through the long winter.

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 Or, use a bagel cutter and make them individual-sized. Since the turn of the year 2005/2006 is the sixth generation Joon that runs Leksand’s crispbread with CEO Peter Joon at the rudder. Peter’s sister Annika Sund works as marketing manager and Peter’s father Rune Joon is the executive chairman. Begin by setting up your stand mixer using your recommended dough hook/paddle/roller. This is a very heavy dough, so unless you have a very powerful stand mixer (mine is 1500 watts), you will need to hand mix in a large bowl. Next, warm the milk to the touch, about 105° and 115°F (41 – 46°C ). While the milk is warming, blend the two flours and salt in a large bowl. Next, add the yeast and stir to blend all.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. Brush the crispbread with butter and sprinkle on some flaky sea salt before baking. This helps with browning and adds incredible flavor. Begin by whisking the rye flour, all purpose flour, oats, yeast, salt and sugar together in a medium bowl.