Crispbread is an traditional Swedish wholegrain rye bread. Since the bread is dry it can be stored for a very long time, several years if its stored right. Crispbread has been baked in Sweden and Finland since 500 AD, originally to preserve the bread through the long winter.

In Sweden crispbread is treated as any other type of bread. It can be topped with almost anything, and is a common part of breakfast, lunch, diner or snacks in between.

Super versatile, you can have crispbread at every meal. Crushed over a bowl of yoghurt, maybe with some berries, for a naturally low sugar, high fibre and delicious granola for breakfast; topped with smoked salmon and cream cheese for lunch; used as pizza base for dinner (oh yes, crispbread pizza is a thing and it’s delicious. In Sweden you can even buy ready made frozen crispbread pizzas).

See our tasty recepies

Wholegrain rye bread is lower in glutenin than wheat flour bread, and since we use wholegrain flour the bread is an source of multiple nutrients and fibers.