This is a dream come true. Although I have to admit that fresh and (still) warm works best. And it is dead-simple to make, with just two ingredients.
baking
Remember the bread from a few weeks back? Yeah? Great. Here is a new version of it. Personally I believe it is even better than the last. (And a whole bunch of my guinea pigs thought so too.)
As mentioned before, bread is something that I miss sometimes. Europeans have a rich history of bread making and the variety you get from France – via Spain, Italy, Austria, Hungary, Czech Republic – past Germany – and into Denmark and Sweden is just breathtaking. I literally could try my way through all of them.
I am actually getting better when it comes to crisp bread. More daring if you so will. And I let you in on a secret; I am getting better with the taste of it too. No more comparison with cement or plaster.
As I mentioned in a few blog posts, I have been experimenting with almond flour and bread making. I am not entirely sure if I was successful in my endeavours, but I’ll let you in on a secret.
Here is another take on the crispbread and knäckebröd. Having spend Christmas home – en famille – I met with my cousin. Needless to say that the parmesan is her idea.
Knäckebröd has always been a staple in my normal diet. Unfortunately, all of them are made with grain-flour. I also love British shortbread and crisp bread … and have a similar problem.
If I hadn’t thought that myself, I probably would have been offended. My second thought however was: “Thank goodness I don’t need to eat that.” I am talking about soy flour bread. Getting mixed information on the starch content of soy flour, I decided to try it myself.
the sisu spirit 