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 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 (oh yes, crispbread pizza is a thing and it’s delicious.)
Ingredients: Wholegrain rye flour, wheat bran, water, sourdough (rye, water) 3,8%, barley malt flour, wheat flour, salt, yeast, rapeseed oil.