Sprinkle on some sea salt flakes before baking.This adds an irresistible salty crunch to your crispbread. Place the dough balls on a baking sheet, cover with a cloth and leave somewhere warm for 20-30 minutes.

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!While there are many obvious ways to use crispbread, there a few not so obvious but popular ways to eat this crunchy bread in Scandinavia:

Prepare the yeasted sponge of this rye crispbread recipe a day before you bake. Although the recipe uses dried yeast, it’s easy to make a sourdough version of this crispbread by swapping the yeast for sourdough starter. Sponge (Day 1) 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. 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.Also, many people enjoy making this bread because it’s an easy Scandinavian bread recipe and it keeps well, too. Combine the sponge ingredients in a bowl, cover with a lid and keep at room temperature for approximately 16 hours. For a sourdough version of this recipe, simple replace the dried yeast with 10g of sourdough starter. All other steps can remain the same. Final Dough (Day 2) Brighten your mornings with the crunchy goodness of crispbreads and flatbreads. These versatile delights are fantastic for pairing with your favourite toppings or enjoying on their own. From savoury to sweet, our range offers a satisfying crunch in every bite.