Description
These delicious award-winning sourdough crispbreads are inspired by Ian Tencor and Wendy Wilson-Bett\'s love of Swedish baking. They are made with rye and wheat flour, naturally fermenting rye sourdough, fresh milk, honey and salt and are free from anything artificial. Baked until golden and crisp, these mini crisp breads (sans hole in the middle) are perfect with cheese, dips, smoked salmon, herring and pt.\nThe story began when founders of Peter\'s Yard Ian and Wendy set out to discover the best of Swedish baking and bring some of their favorite bread, cakes and biscuits back to the UK. When they discovered the most delicious crispbread (knckebrd) they had ever eaten, it was simply too good to remain confined to one small bakery, so they decided to work with Peter Ljungquist and another friend John, to make this authentically Swedish, delicious crispbread available across the UK. Peter\'s crispbreads are now made in the UK using the same traditional Scandinavian recipe. \nKnckebrd, also called crisp bread or hard bread, is a staple of the Swedish smrgsbord. In the 1500s, Nordic countries introduced crispbread (knckebrd) into their diet, using them just like fresh bread. Large discs of crispbread were baked at harvest time and preserved over the winter. Each one was made with a hole in the middle so that they could be hung on a pole above the fire and kept for long periods of time. The result is a crisp, wholesome, delicious bread with the texture of a cracker.