Flatbreads from the Nordic region are so diverse where some are flakey and thin- while others are thicker and crunchy. Some made purely of- and some with all the delicate seeds you can imagine. They also vary in shape where Finland often put a sizeable hole in the midle, for stringing on long poles near the stove to dry and to keep for months (and in the old days to keep the rats from eating their breads).
The taste of these crisps will vary slightly depending on the type of beer and bread you are using- so use this amazing time to experiment with the ingredients and the topping.
These Rye Crisp are originates from Ålesund in Norway and are one of a kind. The taste of beer and sourdough in these crisps pairs beautifully with cheese, cured meat or fish.
Yield 2 oven trays
A delicious Nordic treat perfect for any occasion!
1 loaf of rye bread, good quality
5 decilitre beer, dark
2 tbsp butter
4 tbsp honey
1/2 tsp salt
This is a perfectly good way to use stale bread that you got lying around- Freeze the bits until you have enough to make these beer battered rye crisps!
Recipe inspired from the cook book 'Fire and Ice'.