Scandinavian sesame & poppy seed crispbread
Bread
You won't find many Scandinavian families who don't have a pack of crispbread at home at all times. It is one of the secrets of how we people of the North survive the long, dark winters. Forget its reputation as low-caloric diet food. It's so much more than that (and to be honest, I doubt any Scandinavian enjoys it because of it being "health food"). Crispbread is enjoyed as a midday snack simply buttered or with cheese and thin slices of cucumber. It's also great alongside a bowl of soup, like a hearty pea soup, or a green salad. <br /> <br />Nowadays, few people make homemade crispbread anymore. Maybe it's because you can find a ton of different varieties at your local grocery store. However, homemade crispbread is not only tastier but also easy and relatively quick to make. So why not make your own crispbread at home? <br /> <br />This slightly luxurious seed crispbread pairs especially well with cheese and a glass of full-bodied red wine...the kind of winter night I like the most. <br /> <br />The dough is slightly adapted from Elle Mat och Vin 1/2014, p. 90
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