Knäckebröd E - Trekant Surdegsknäcke mörkt & mustigt -- Crispbread Triangular - Sourdough dark & rich
This crispbread is baked with sourdough which gives a much more rustic taste. The dough for a sourdough Crispbread takes a lot longer to ferment, but it gets so much tastier. The result is a dark, musty and rustic crispbread.
Crispbread is an traditional Swedish wholegrain rye bread. 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
Leksands - 200g
Whole grain rye flour *, wheat bran *, water from our own spring *, sourdough (rye, water) 3.8%, barley malt flour, wheat flour *, salt, yeast *, rapeseed oil *