Siljans Rye is a healthy alternative to breads, only has 3 ingredients and 50 calories for a big hunk, and has fantastic cracker-texture and mild rye flavor. They are fat free, sugar free and cholesterol free as well. You must try them!!! Captain is 5 years old and loves them…
Thanks to Aunt Cate for turning our family on to what has become a necessary staple of our diets. You won’t come to the cabin and not see a package of Siljans resting on top of the old fashioned Sweetheart stove, ready for munchin’. These delightful cracker rounds are made of whole grain rye flour, yeast, water and salt and are healthy, delicious and very versatile. Captain eats them daily and likes them plain, or with a variety of toppings, and we rarely leave the house without having some stashed in the car for hunger-emergencies.
When one thinks of knackebrod, rye or hardtack, it kind of rings a bell of being a “poor man’s food”, or we could remember tales of civil war soldiers who subsisted on such simple foods during hard times. However, these tasty cracker rounds have a lot of good benefits for people today, especially those who like to see only a few ingredients listed on their labels, and also like things to be affordable and tasty as well.
We are lucky that a little supermarket in the town we shop in here in California sells Siljans, our favorite brand of these kind of good eats, and so we are able to purchase them for around $5 per 14 oz package. Amazon is a good source for those that want them regularly at about the same price. You can even get a subscription to have them delivered regularly if you can’t find them in your local area… wow! Siljans do not go stale unless you leave them around for a really looooong time, or in a damp place. We tested this by tasting some that we had forgotten about on top of the fridge and, after about 6 months, they were still just great.
Before I list some of our favorite ways of enjoying Siljans rye, I want to add an important note to people with dogs, *we give chunks of these simple crackers to both our young and elderly dogs in place of other unhealthy doggie biscuits and treats. They love them and I believe they are good for them as well. If you price out a lot of the dog treats on the market today (especially ones that aren’t loaded with horrible stuff!) you will find that they are a great deal for our canine friends too! So you see, when I say that the entire family gets to enjoy them, I mean our pets as well 🙂
Here are a few of our favorite ways to eat Siljans:
With cheddar cheese, apples, peanut butter & honey (like a sandwich), feta cheese and olives, hummus, pesto and tomatoes, gouda, cream cheese, pickles….. there are so many ways!!
Cracker Facts! Back in the day, Knackebrod was popular in armies and schools because of its light weight and simple, transport-friendly shape. Crisp bread has been baked in central Sweden since 500 AD and it was made as round wafers with a hole in the middle so the bread could be stored on sticks under the roof. Traditional crisp bread was invented about 500 years ago. Finland and Sweden have long traditions in crisp bread consumption and Sweden’s first industrial crisp bread bakery, AU Bergmans enka, began production in Stockholm in 1850.
Today, bubbles are introduced into many doughs mechanically, although traditionally, this was done by mixing snow or powdered ice into the dough, which then evaporated during baking. How cool is that??? Another method is to knead the dough under pressure in an extruder. The sudden drop in pressure then causes water to evaporate, creating bubbles in the dough.
The packaging can’t help but be adorable. I feel kind of cute myself when I have this in my shopping cart.
Check out the ingredients list… do I need to say more?
Captain and I attempted to make our own rye crisps and had a lot of fun trying. The crisps didn’t turn out as great as the Siljans, but they were still good and the dogs LOVED them as treats. We even put a broomstick between two chairs and hung them to dry out a bit after baking.
We hope to try again as even our version was yummy and healthy, but we are so addicted to the texture of Siljans that we may spend the time and work on something different when we bake crackers again.
I really think these are terrific for kids, adults (and dogs too!) and highly recommend you try them if you don’t already enjoy them. Please do let me know any ideas for accompaniments with these rye treats if you care to share, and thanks to Wikipedia for the facts about crisp breads!
Good thoughts, Karen