In the 1500s, Nordic countries introduced crispbread (knäckebröd) into their diet, using them just like fresh bread. Large discs of dough were baked at harvest time and preserved over the winter. The crispbread recipes are always inspired by Sweden. They are made by skilled bakers here in the UK using organic fresh milk, organic flours and the precious sourdough which is fed daily and allowed to ferment for 16 hours before each batch is baked.
These Caraway sourdough crispbreads are baked until golden and crisp. They are the natural choice for a strong hard cheese. We recommend Cornish Crumbly, Gruyere or Cornish Mushroom Pâté.
Spelt Flour, Milk, Rye Flour, Sourdough: Rye Flour, Water, Honey, Caraway Seeds (1.6%), Sea Salt, Yeast.
For allergens see ingredients in bold. Suitable for vegetarians.