Crispbread was often stored on long poles hanging from the roof. Finland and Sweden have long traditions in crispbread consumption. These breads wholemeal bread no added sugar baked from at least the 6th century in central Sweden.
They were usually hung above the stove to be dried. Sweden 85 percent of households have crispbread at home, in Germany it is 45 percent and in France 8 percent. Crispbread traditionally consists of wholemeal rye flour, salt, and water. In the case of unleavened crispbread, bubbles are introduced into the dough mechanically. Traditionally, this was done by mixing snow or powdered 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 itself is very dry and therefore served with a spread, like butter, and optional toppings. Crispbread is usually a part of a daily meal. In Sweden and Finland crispbread and butter or margarine are included in school meals. Crispbread in England with butter, cheese, egg and tomato.
