LEKSANDS SOURDOUGH KNÄCKEBRÖD
Format: Paper packaging
This crispbread is baked with sourdough which takes a lot longer to ferment, and the result is a dark and rustic intensely tasty crispbread.
This round knäckebröd is cut into perfect triangular sandwich size portions and packaged in small packets particularly suitable for for those who want a variety of breads at home.
Since the bread is dry it can be stored for a very long time, several years if its stored right. Super versatile, you can have crispbread at every meal. Crushed over a bowl of yoghurt, maybe with some berries, for a naturally low sugar, high fibre and delicious granola for breakfast; topped with smoked salmon and cream cheese for lunch; used as pizza base for dinner (oh yes, crispbread pizza is a thing and it’s delicious.)
Ingredients: Whole grain rye flour, wheat bran, water from Leksands’ own spring , sourdough (rye, water) 3.8%, barley malt flour, wheat flour, salt, yeast, rapeseed oil