Tuesday, May 22, 2007

Wasa Crispbread

I was walking down the aisles looking for something to eat that was not bread, full of calories and starch . I saw the wasa crispbread. I have not eaten any of this in about 10 years. I love it and had forgotten all about it. I bought three containers of plain low fat yogurt to eat with it. Yum! How flavorful is that? I had a piece for lunch today with some of the pasta salad below. It was good.

What is it about Wasa that makes it so good?

Wasabröd crisp bread is baked in Filipstad in Sweden, Celle in Germany and Hamar in Norway.

When people started making crisp bread several hundred years ago, it was mainly for practical reasons. It was normal to do a huge baking once or twice a year in connection with the grain harvest. It required bread with a long shelf-life and which allowed the grain to be stored over a long period of time.

This type of hard and dry bread was known as crisp bread and was baked in large round cakes. The hole in the middle was added to make storage easier, with the bread being threaded onto long rods and suspended below the ceiling.

The basic recipe remains the same today. Rye, yeast, salt and water. But over the years, new varieties and flavours have been developed and launched. The baking technique has been modernised, too. Industrial methods are used to mix the ingredients and to knead and raise the dough, as well as to shape, bake and dry the bread.
Crisp bread is still very popular, and new varieties have improved its image.

Light cushioned, extra thin, round and breakable crisp bread has found a place in the heart of many.

Crisp bread can be eaten with most dishes and as a light snack. It is a tasty, healthy and wholesome bread which you can eat everyday to all meals.

You can chase a butterfly all over the field and never catch it. But if you sit quietly in the grass it will come and sit on your shoulder.

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