Editing Crispbread (section)

== Ingredients ==
Crispbread traditionally consists of [[wholemeal]] rye [[flour]], [[salt]], and [[water]]. Today, however, many kinds of crispbread contain [[wheat]] flour, [[spice]]s and [[cereal|grains]], and are often [[Leavening agent|leavened]] with [[yeast]] or [[sourdough]], and [[milk]] or [[sesame seeds]] can be added.<ref name="Swahn">{{cite book|author=Swahn, Jan-Öjvind|isbn=978-91-89086-49-4|title=Mathistorisk uppslagsbok|trans-title=Food history reference book|lang=sv|date=2003|publisher=Ordalaget }}</ref>

In the case of unleavened crispbread, bubbles are introduced into the dough mechanically. Traditionally, this was done by mixing snow or powdered ice into the dough, which then evaporated during baking.<ref>{{cite book
  | last      = Edwards
  | first     = W. P.
  | title     = The science of bakery products
  | url       = https://books.google.com/books?id=oCVPjK0mSfkC&pg=PA188
  | year      = 2007
  | publisher = Royal Society of Chemistry
  | location  = Cambridge
  | isbn      = 978-0-85404-486-3
  | page      = 188
}}</ref> Today, the dough, which must contain a large amount of water, is cooled and mixed until bubbly.

Another method is to knead the dough under pressure in an [[Food extrusion|extruder]]. The sudden drop in pressure then causes water to evaporate, creating bubbles in the dough.

Crispbread is only baked for a few minutes, at temperatures usually between 200 and 250&nbsp;°C.