'Tis as Swedish as I get.
These hard breads may look like scrapings from your cars back wheel but they are 100% cracked rye (I use the buds and blend/grind them) and a few other seeds.
Very crisp -- as in 'crisp' bread. Last for a few weeks in the pantry.
As my now preferred 'bread' I use them as a go-to snack -- usually with butter and cheese.
You can go Danish and eat them with Smørrebrød toppings,if you like but my thrill is the taste of the crushed grains.
I throw into the 'dough' sunflower seeds and pepitas with a good dash of sesame seeds and Black Cumin (Nigella ).
The trick is, however, in the rolling out and in the baking.
The thrill is in the crunch.
Any other bite, like Ryvita or FinnCrisp, is like eating cardboard in comparison.
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