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With our Swedish staff member Julia being a slight inspiration, we have created our own crispbread to accompany our cheese platter…these are light, crisp & delicious!

Swedish crispbread


13g yeast
360g warm water
1tsp salt, caraway seeds, sesame seeds & flaxseed/linseed
300g rye flour
300g wheat flour


Make the dough, prove for an hour. Roll out thinly then portion with a circle cutter. Prick hard with a fork then bake for about 10-12mins at 200 degrees, turning if necessary

• Roll cracked salt & black pepper into dough before cooking
• Brush with water or rapeseed oil
• If you have one, use a pasta machine to give you an even thickness

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Post by Caroline Gregory

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