Siljans crisp bread from Ikea

[Darlene10]

A relative brought me a 10" round whole rye crisp bread from Ikea. Does anyone have any idea how I can serve this? The only English on this is instructions to keep it in a dry and dark place. The rest all appears to be Swedish, Finnish and Norwegian.

[Lilla]

Darlene10 wrote:
A relative brought me a 10" round whole rye crisp bread from Ikea. Does anyone have any idea how I can serve this? The only English on this is instructions to keep it in a dry and dark place. The rest all appears to be Swedish, Finnish and Norwegian.

This may not be the most helpful reply, but when I have had round crisp bread, it is broken into segments (say, quarters) and served with butter (maybe a marmalade, too--depending upon what other toppings you choose to use) cheese, ham or salmon (basically any lunch-meat) and sliced veggies. Enjoy, and let us know how you decided to serve it!
Karen

[Darlene10]

I just have no idea what I will do with it. It is a very crisp flat bread. I was hoping someone out there would have a great and unique suggestion. I can see using cream cheese and then topping with cut up veggies but it would be very difficult to break (I think).

[stormylee]

Maybe, in addition to simply topping it with fresh butter and crunching away , you might like to use it in savoury pies? Crush the bread, mix with melted butter and use as a crust for a savoury, non-bake cheese cake! For example:
200 g crisp bread, crushed
2 tablespoons chopped, fresh dill
1/2 teaspoon herbed salt
100 ml milk
100 g melted butter
Mix and press on the bottom of a pan.

Or you could add crushed crisp bread to the breading mixture when breading fish.

Or break into bits and treat like cereal: mix with fresh berries or fruit (and a slice of soft bread, cubed) and top with milk. (Adding sugar optional. )

Or use it to add crunch and flavour to dessert trifle type of thingies: break into pieces, toast on the stove on a pan or in the oven at 225 C (450 F), and layer with ice cream and jam of your choice.

[Lilla]

stormylee wrote:
Maybe, in addition to simply topping it with fresh butter and crunching away , you might like to use it in savoury pies? Crush the bread, mix with melted butter and use as a crust for a savoury, non-bake cheese cake! For example:
200 g crisp bread, crushed
2 tablespoons chopped, fresh dill
1/2 teaspoon herbed salt
100 ml milk
100 g melted butter
Mix and press on the bottom of a pan.

Or you could add crushed crisp bread to the breading mixture when breading fish.

Or break into bits and treat like cereal: mix with fresh berries or fruit (and a slice of soft bread, cubed) and top with milk. (Adding sugar optional. )

Or use it to add crunch and flavour to dessert trifle type of thingies: break into pieces, toast on the stove on a pan or in the oven at 225 C (450 F), and layer with ice cream and jam of your choice.

My, goodness!!!

You've just opened up a whole new world of possiblities for me, as well! I tend to buy boxes of crispbread, eat 75% of the contents, and throw the rest away when I am suitably convinced of it's "staleness" (does crispbread get stale?). I get tired of just having it for sandwich-y type meals/snacks. Thanks for all the new ideas!

[Mary the Disturbed Stick]

Darlene10 wrote:
I just have no idea what I will do with it.

Have you ever eaten rye crackers? That's what you have here, only big and round. I grew up eating this stuff; I sure wish I could find it in a store near me!

[Chef #714679]

crisp bread is a staple in scandinavian countries. Break up the large pieces and serve topped with your favorite cheese. it is good for breakfast or a snack any time. It is also good with peanut butter.

[Olle]

Hello! I guess it's knäckebröd you are talking about. The best way to eat it that I know is with butter and "Kalles Kaviar", which is smoked roe in a tube, very popular. I think knäckebröd and Kalles kaviar are two things that a lot of swedes see as typically swedish. We got knäckebröd with the lunch everyday at school when I grew up. /Olle

[zzzzzzzzzzzzzzzzzzzz]

This crisp bread is wonderful with slices of flavorful cheeses, meats and Kalles caviar. It is very popular in Sweden and is stored in wooden boxes with lids. I like a little spread of butter or butter substitute. The possibilities are endless and crisp bread keeps forever and is great to take along on hikes/camping/road trips. Simply break the disks into useable pieces depending on your needs. It will get soggy if you put moist food on it.

[cowboyjunkie]

I was watching an ikea video with Jorn the chef and he served those huge round crispbreads. He appears to have some sort of stacking device on the table and I cannot for the life of me find out where to get one! Or what it is called...can anyone enlighten me please? I wondered what the hole in the middle is for!

[stormylee]

cowboyjunkie wrote:
I was watching an ikea video with Jorn the chef and he served those huge round crispbreads. He appears to have some sort of stacking device on the table and I cannot for the life of me find out where to get one! Or what it is called...can anyone enlighten me please? I wondered what the hole in the middle is for!

The one in the herring video? What a nifty gadget! I've never seen one before!

The hole in the middle was originally - in the olden days - made so that the rye bread could be hung up on a pole to dry, like so:
http://www.vastavalo.fi/albums/userpics/12698/normal_seitseminen09_131.jpg
Nowadays most factory-made crispbreads are actually efficient squares!

[cowboyjunkie]

That's the one - I have never seen one in Ikea. Sure would like one of those!

[forensichef]

You have a wonderful high fiber crisp bread that can be topped with hundreds of great things.any compound butter ,seafoods ,pates ,meat spreads.tapenades, curried egg salad. I served one as part of a party spread.just break a few pieces put out the toppers and slap a few together and people will get the idea.