Don’t wrap after baking. This will allow to keep the crispiness of the bread.
Drawing from Denmark, Sweden, and Finland, we've crafted delicious breads to inspire you with flavorful creations. The knäckebröd is a typical Swedish cracker made mostly from rye flour. Across the Nordic region, these crispbreads enjoy widespread popularity. Each country bestows its own name upon them (such as näkkileipä or surskorpa in Finland, or knækkebrød in Denmark), with variations spanning industrial to artisanal, ultra-thin to thicker rectangles, and even round varieties. In our version, we've stayed true to the traditional method, with a hole in the middle which allowed to put them on a pole over the fire for the drying process and to keep the mice away from the bread.
