The art of baking your own bread has been making a comeback in trendier hipster circles in Sweden. Here, food writer John Duxbury shares his recipe of traditional Swedish crispbread ('knäckebröd'). Sure, it's easy to buy in the shop - but like all bread it tastes so much better when you make it yourself.
Traditionally, Swedes wanted a bread that was easy to bake and would keep well - most therefore chose to bake crispbread. Nowadays it is easy to store in airtight containers, but originally they were made with a hole in the centre so that they could be hung over the oven to keep dry.
These delightfully wobbly crispbreads are irresistible and perfect for breaking and sharing. Serve them simply with good quality butter, cheese and fruit, or elegantly with salmon, cold meats, pâtés and dips.Read full article on The Local