Crispbread
Crispbread is a flat and dry Nordic type of bread or cracker, containing mostly rye flour. It is popular in armies and schools because of its light weight and simple, transport-friendly shape. Also, it is very cheap and if stored in dry conditions it will keep fresh and edible for a very long time. Crispbread is a staple of nordic cuisine and was for a long time considered a poor man's diet. However, in recent years there has been renewed interest in crispbread in the nordic countries.
Crispbread contains a large amount of air. In the case of unleavened crisp bread, bubbles are introduced into the dough mechanically.
Traditionally, this was done by mixing crushed ice into the dough, which then evaporated during baking. Today, the dough, which must contain a large amount of water, is cooled and mixed until bubbly.
Another method is to knead the dough under pressure in an extruder. The sudden drop in pressure then causes water to evaporate, creating bubbles in the dough.
Crispbread is only baked for a few minutes, at temperatures usually between 200°C and 250°C.
Crispbread contains a large amount of air. In the case of unleavened crisp bread, bubbles are introduced into the dough mechanically.
Traditionally, this was done by mixing crushed ice into the dough, which then evaporated during baking. Today, the dough, which must contain a large amount of water, is cooled and mixed until bubbly.
Another method is to knead the dough under pressure in an extruder. The sudden drop in pressure then causes water to evaporate, creating bubbles in the dough.
Crispbread is only baked for a few minutes, at temperatures usually between 200°C and 250°C.
