History of Swedish Knäckebröd (Cracker bread) Crisp bread and yummy Bolletje Finnish style Sesame rounds
According to some sources, crisp bread is more than a thousand years old and was a staple of the Vikings on their raids, as a ship biscuit would keep for several months.
Traditional crisp bread was invented about 500 years ago and consists of wholemeal rye flour, salt, and water.
Today, however, much crisp bread contains wheat flour, spices, and grains, and is often leavened with yeast or sourdough.
Crispbread contains a large amount of air. In the case of unleavened crisp bread, bubbles are introduced into the dough mechanically.
Traditionally, this was done by mixing crushed 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.
19th-century hardtack, two different styles Overall, hardtack was a major food supply that was necessary for troops on both sides during the Civil War.
Pilot bread is a simple type of cracker or biscuit, made from flour, water, and salt. Inexpensive and long-lasting, it is and was used for sustenance in the absence of perishable foods, commonly during long sea voyages and military campaigns.
Here is another version made by the Leksands chef!