Now, add the warmed milk into your stand mixer bowl. Then, with the mixer running at a low speed, slowly add the mixed flour, reserving half of a cup. Then slowly add your flax and sunflower seeds. Continue mixing on low speed until the dough forms into a ball and cleans the bowl (about 4 minutes). If your dough is too wet, slowly add the rest of the flour mixture. If the dough is too dry, add a touch of water. Then knead the dough in your mixer on medium speed for about 6-8 minutes. A new take on the classic Swedish gourmet crispbread, Leksands Sourdough Crispbread is made using sourdough with malt, giving it a wonderful texture with a bit of bite to it. Full of fibre, it is a great alternative to traditional bread. It has a rich, luxurious flavour and is suitable both for everyday and special occasions.

Go ahead and preheat the oven to 250°C (480°F) or 225°C ( 437°F) convection/fan. Dust your board with rye flour and work with one ball at a time, leaving the remaining balls covered. Now, roll your dough ball out with your rolling pin to about 15 cm (6”) diameter circle. After it’s rolled out, move it to a parchment baking sheet. Once on the parchment paper, roll again making it as thin as you can, or to about a 30 cm (12”) diameter circle. Remember though, the thinner the crispbread the crispier it will be. You can go artisan here and not worry about making them into perfect circles. If you want a perfect circle, cut them using a large plate as a guide. Sprinkle the top of your crispbread first with the salt flakes, then the sesame seeds and cumin seeds. Next, lightly roll your bread one last time to press in the toppings. This is a very heavy dough, so unless you have a very powerful stand mixer (mine 1500 watts), you will need to hand mix in a large bowl.

While there are many obvious ways to use crispbread, there a few not so obvious but popular ways to eat this crunchy bread in Scandinavia:

Begin by setting up your stand mixer using your recommended dough hook/paddle/roller. This is a very heavy dough, so unless you have a very powerful stand mixer (mine is 1500 watts), you will need to hand mix in a large bowl. Next, warm the milk to the touch, about 105° and 115°F (41 – 46°C ). While the milk is warming, blend the two flours and salt in a large bowl. Next, add the yeast and stir to blend all. What do we do with all this crispbread? How about having it with caviar and a glass of champagne! OK, that’s not the most common way to enjoy it, but it’s damn good. Instant yeastserves as the leavener and helps the crispbread achieve a light and crisp texture. Be sure to look for instant yeast rather than active dry as they each behave very differently in a recipe (see the FAQ section below for more information on the difference between instant and active dry yeast, plus information about substitutions). You can go artisan here and not worry about making them into perfect circles. If you want a perfect circle, cut them using a large plate as a guide Or, use a bagel cutter and make them individual-sized. Add the milk and cooled melted butter. Mix with a rubber spatula or wooden spoon until the dough is shaggy in appearance and getting difficult to stir.Absolutely! Substitute plant-based milk for the regular milk and your favorite vegan butter substitute for the butter. What to Serve on Crispbread But at this time of the year, who can pass up a hunk of Christmas smörgås with honey and mustard marinated salmon. I sure can’t!