The narrow crispbread with the hole pattern originates from Sweden and is now available all over the world in countless varieties.
The first slices of crispbread were baked in Sweden around 500 years ago. Originally, crispbread was a storage bread. The dough was rolled out into narrow round plates with a hole in the middle about five centimeters in diameter. Because of the small thickness of the layers, the baking time was short, but the baking temperature was very high. After completion, the bread plates were lined up on a pole and hung in the attic. The drying process reduced the water content from the original twenty to five percent. In this way, the storage bread could be kept almost indefinitely.
In the past, crispbread (from the Swedish knaecka, “to crunch”) was baked only from coarse rye flour. Today it is also made from wheat flour or a mixture of flours. The findings of modern nutritional science concerning the value and function of dietary fiber have led to the addition of grains and bran from different types of grains to crispbread dough. Therefore, there are many varieties of this healthy food available on the market.
There are two main methods of making crispbread. In the case of the so-called cold breads – these are the thin slices – the dough is cooled down from room temperature to almost zero degrees and loosened by adding cold air. The cold bread technique en
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