Leksands Sourdough Wedge
Leksands Sourdough Wedge
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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 fiber 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.).
Pack of 12
Wholegrain rye flour, wheat bran, water, sourdough (rye, water) 3,8%, barley malt flour, wheat flour, salt, yeast, rapeseed oil.
DIETARY RESTRICTIONS: Kosher, Natural
ALLERGENS: Wheat
Leksands is a family run business currently run by the 6th generation based in Leksand in Dalarna County, Sweden. Jacob’s Karin had a simple but genius recipe for crispbread, rye from the fields surrounding the farm, water from its own well, yeast and a pinch of salt. She taught her daughter Anna the art of baking, Anna started a bakery and the rest is history.
