Round rye bread was one of our first crispbread which was baked already in the 30's and was re-launched in 1990. To make the cake checkered the dough was diced with a special rolling pin. The squares ferment and form airy cushions, which makes the roast bread particularly tender and crisp.
The rye bread is especially suitable for breaking in files and soups. If you haven't tried it for strawberries with milk, then do it.
Ingredients: Wholegrain rye flour *, water from own source *, yeast * and salt
*from Sweden
The rye bread is especially suitable for breaking in files and soups. If you haven't tried it for strawberries with milk, then do it.
Ingredients: Wholegrain rye flour *, water from own source *, yeast * and salt
*from Sweden