Looking for something extra special to add to the Christmas table this year? Then just look at our delicious Christmas gourmet crackers! Made from the finest ingredients including spelt flour, wholemeal rye and barley, and flavored with a blend of festive spices such as cinnamon, ginger and coriander, our Christmas gourmet crackers are sure to please even the most discerning taste buds.
Our Christmas gourmet crackers are delicious on their own or with a slice of Christmas ham and a dollop of mustard, perfect for Christmas cheeses and they are sure to become a fast favorite in your household. So why not try them today and see for yourself? You will not be disappointed!
According to old folk beliefs, Christmas food is sacred, mainly Christmas bread. In the past, big bakes were arranged for Christmas, because the bread would be enough for both the people on the farm and the poor in the village. The raw materials for bread came from different types of grain depending on the local climate in different parts of Sweden. Wheat was grown with advantage in southern Sweden, and further north barley and oats and rye were the most common grains. Therefore, wheat flour was an ingredient that was only used for festive occasions in northern Sweden.
Just like before, we bake our Christmas gourmet crackers only for Christmas. It is baked on spelt flour (an ancient type of wheat), whole grain rye and barley and the Christmas spices cinnamon, ginger and coriander. Try a gourmet cracker with some Christmas ham and mustard. Could it taste more Christmas?
The word "knäck" in the word knäckebröd, refers in part to a tool with spikes that stick out that create the notched or pecked shape in the bread during manufacture. In eastern Värmland, the bread was "cracked" by kneading the dough with a pot cracker on one side so that the bread is easy to crack.
It is believed that we in Sweden started baking hard leavened bread from rye already in the 6th century, and the reason for the large hole in the middle was to protect against rats by hanging the bread on drying rods. Cracked bread contains little water, less than 10 percent, which means that the bread has a high shelf life, which was good in the past when preservation options were few. Since the crackers can also be stored for a long time, you can have them over the winter.
Historically, rye was grown in central Sweden in the 11th century and bread was baked from it. The term "shortbread" has been around since the beginning of the 17th century, and it was baked twice a year. It is usually talked about that in Central Sweden, there is a crispbread belt in the latitude of Dalarna out to central Norway and Finland - where hard bread is eaten all year round. Fun fact is that a Swedish household eats an average of four kg of crisp bread per person! So be sure to stock up your pantry!
Ingredients: Stone-ground whole grain flour from spelt, rye and barley; sunflower seeds, linseed, sesame seed, sea salt, spices
Nutrition declaration 100g: Energy 1443 kJ/345 kcal; Fat 8 g (saturated fat 1 g); Carbohydrates 51 g (sugars 3 g); Protein 12 g; Salt 1.5 g