LEKSANDS SOURDOUGH CRISPBREAD WEDGE
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 that we are very proud of!
Triangle Bread is a round crisp sliced into portions, perfect sandwich size. Triangles are packaged in small packets and are particularly suitable for for those who want a variety of breads at home.
Crispbread is a 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 (oh yes, crispbread pizza is a thing and it’s delicious.)
Whole grain rye flour *, wheat bran *, water from own source *, sourdough (rye, water) 3.8%, barley malt flour , wheat flour *, salt, yeast*, rapeseed oil.
Store in a cool dry place.
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