“Flatbread made of barley has had great importance in the bread traditions of North-Eastern Finland throughout centuries. When a farmer in Kuusamo went off to work on a Saturday morning, he would say to his wife: ‘Why not make us all some flatbread, Sunday is coming.’ So they heated the baking oven hot, the embers glowed red and released their sweet warmth. The barley flour had been brought indoors in the previous evening. The barley flour was quickly mixed into cold water or milk whey with some wheat flour, salt and baking soda. In this way, the dough was ready.
Lactose-free, no additives, rich in fibre
When the low-carbohydrate diet boom landed in Finland and bakeries were developing low-carb breads, the bakery entrepreneur Jussi Kumpula decided to try whether it was possible to make a low-carb dry bread. It was.
Skarppi is the only bread still available in the Finnish market that was developed during the low-carb boom. Skarppi is a low-carb seed crispbread, which was elected the bread of the year in Finland in 2012. Skarppi was also a finalist in a star product competition in 2013.