Baking & baking techniques
OLD RECIPE, MODERN BAKING
Wasa Crispbread is baked in Filipstad in Sweden, Celle in Germany and Hamar in Norway.
When people started making crispbread several hundred years ago, it was mainly for practical reasons. It was normal to do a huge baking once or twice a year in connection with the grain harvest. It required bread with a long shelf life and which allowed the grain to be stored over a long period of time. This type of crunchy bread was known as crispbread and was baked in large round cakes. The hole in the middle was added to make storage easier, with the bread being threaded onto long rods and suspended below the ceiling.
The basic crispbread recipe remains the same today: rye, yeast, salt and water. But over the years, new health food varieties and flavors have been developed and launched to help you eat healthy. The baking technique has been modernized, too. Industrial methods are used to mix the ingredients and to knead and raise the dough, as well as to shape, bake and dry the bread.
Crispbread is still very popular, and new varieties have made people love to eat it even more. Light, extra-thin and breakable crispbreads have found their place in the hearts of many looking to eat healthy.
Crispbread may be eaten with most dishes and as a light snack. It’s a tasty way to eat healthy at any meal.
