- Level of Instruction
- All levels.
While crispbread might seem like just a cracker, Scandinavians see it as another form of bread and serve it for breakfast, lunch, dinner, and as a snack in between meals. Want to learn to make your own crispbread at home? Join Kristi Bissell for a hands-on opportunity to bake a batch of rye and oat crispbread in your own kitchen (and learn some delicious and inventive ways of putting that crispbread to good use!). Participants will be provided with a shopping list and recipes prior to class. A kruskavel (notched rolling pin) is nice to have but not absolutely necessary. Kruskavels will be available from the Museum Store in mid-June.
This class is designed as a cook-along class.
The listed class time includes one Zoom session on Saturday, August 21, 2021 (1:00-2:30 pm CT). A list of ingredients and class prep instructions will be emailed to you in the weeks before the class.
Supplies: You will need a work surface like a sturdy table, good light, and a computer, laptop, or tablet with a camera and mic as well as a fast, reliable internet connection.
Special Instructions: When registering for the class, please make sure to use the email address you'd like the Zoom meeting invitations sent to. You will receive links to the Zoom sessions by email sometime during the week prior to the class. If this class is a gift, please sign up with the recipient's mailing and email addresses or be prepared to forward all communications.
Enrollment Deadline: August 7, 2021
Registration for this class has closed.
About the Instructor
Kristi Bissell is the founder of True North Kitchen, a Nordic food blog designed for the American home cook. She enjoys creating recipes that celebrate her Scandinavian heritage and that approach traditional Nordic ingredients in a modern, fresh, and approachable way.
Kristi is from Minneapolis, Minnesota, and currently resides in Omaha, Nebraska. She attended the Institute for the Culinary Arts in Omaha and is a self-taught photographer. She is a frequent contributor to Nordstjernan, The Swedish Newspaper of America, and The Norwegian American.
Learn more: Find out more about Kristi and New Nordic Cuisine in this interview.