Rye crispbread from Scandinavian Baking: Loving Baking at Home by Trine Hahnemann

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on November 24, 2017

    The flavor was nice, but my crispbread wasn't so crisp. It's very difficult to roll out thinly, as it is very sticky and soft, so I ended up rolling it directly on the baking sheet since it otherwise fell apart when I tried to transfer it. I also realized it was easier to break it into pieces after baking rather than try to slice it beforehand. I could have added more flour, but I've found with other similar recipes that too much flour tends to make the final product tougher and less flavorful. Still, it was pretty good with cheese. I's like to try some other crispbread recipes and try to determine how to improve it.

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