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Peter Ljungquist started his bread-making journey deep in the Swedish countryside with a traditional wood-fired stone oven and a little help from bread guru Jan Hedh. Then he moved to Edinburgh and set up a coffee shop and bakery, still seeking bread perfection. His crispbread is a speciality made with milk, rye flour, wheatflour, wholewheat flour, honey, salt, sourdough and yeast. It’s terrific stuff and keeps well so is an ideal store cupboard resource to munch with pâtés, preserves and cheese.
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