Lovisa’s Swedish Crispbread

On our 12-week course at the Ballymaloe Cookery School, we have students of many different nationalities. We always encourage them to make their own ethnic bread. Some students, like Lovisa, a young Swedish girl, often get homesick for the breads of their own country and are thrilled to get the chance to make them. We made these super-light and crunchy crispbreads with Lovisa and she was surprised to see that we had a traditional Scandinavian knäckebröd rolling pin. The wood on the pin has