-
Crispbread is a flat and dry type of bread,
containing mostly rye flour.
Crispbreads are
lightweight and keep
fresh for a very long time due to
their lack...
- are
three different types of rye
crispbread: yeast-fermented, sourdough-fermented, and
crispbread. Most of the
crispbread produced in
Scandinavia is baked...
- available.
Crispbread (näkkileipä) is
leavened rye
bread that is
dried into a thin crisp. They are
sometimes made
using sourdough.
Crispbread is very common...
-
Ryvita is a
brand of rye
crispbread from
Great Britain. The
brand started in the 1920s and has been
owned by ****ociated
British Foods (ABF)
since 1949...
- Wasabröd is a
Swedish producer of
Scandinavian style crispbread (Swedish: knäckebröd). The Wasabröd
company has been in
business since 1919,
opening its...
- fodder. In Scandinavia, rye was a
staple food in the Middle-ages, and rye
crispbread remains a po****r food in the region.
Around half of
world production...
- [citation needed]
Brunost is
mostly used as a
topping for sandwiches,
crispbread, and biscuits. It is very
common in the
traditional Norwegian matpakke...
- shapes,
commonly round or square.
Animal cracker Bath
Oliver Cream cracker Crispbread Cuban cracker Cheese cracker Graham cracker Hardtack Maltose crackers...
-
found in
ancient flatbreads, such as lavash, pita, matzo, flatbrød, and
crispbread.
Asian analogues include papadum,
senbei and num kreab. The characteristic...
-
include the smørrebrød
known as Dyrlægens natmad.
Swedes often use it on
crispbread. It may be
topped with a
variety of accompaniments, such as
pickled beets...
