Swedish crispbread (Knäckebröd) from Bread on the Table: Recipes for Making and Enjoying Europe's Most Beloved Breads (page 112) by David Norman

  • rice flour
  • whole rye flour
  • rye sourdough starter
  • EYB Comments

    Starter must ferment 12-14 hours.

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

  • Eat Your Books

    Starter must ferment 12-14 hours.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.