Leksands Bruggräddat Knäcke: Swedish Brown Baked Rye Crispbread
Knäckebröd, or crispbread, is a staple of the Swedish Christmas smörgåsbord, but here at Convivio Bookworks we enjoy it every day with our breakfast. Made with wholegrain rye flour, spring water, yeast, and a pinch of salt, Leksands Knäckebröd is prized for its flavor, good nutrition, and its ability to stay fresh and crisp for months and months (even years)... as long as it is kept cool and dry. It's delicious spread with something as simple as good butter, but can handle gravlax and cheeses equally well. It is perfect in its simplicity. Our favorite? At breakfast, alongside our oatmeal and fruit & yogurt, we spread a bit of peanut butter on our knäckebröd, and then some good Swedish jam on top of that. It's also delicious drizzled lightly with molasses. And a bit of good Irish butter on knäckebröd is also astonishingly amazing.
Sweden's favorite crispbread has a long history: Karin Jakobs began making crispbread in her home oven in Leksand, Sweden, in the 1880s with locally grown rye. Eventually she opened her own bakery. Six generations later, Leksands is still a family business. The recipe the family uses is that same simple recipe that Karin Jakobs used at the start, and the family still sources rye farmed as close to the bakery as possible.
How does this Bruggräddat Knäcke differ from our traditional Leksands Knäckebröd? Well, aside from the adorable Dala Horse on the package, there are a few subtle differences. First of all, these giant crispbreads are sold in packages of 8, rather than 4, so there are twice as many giant crispbreads per package. We think these are slightly more delicious than the traditional crispbreads from Leksands. Here's the story of their making: It all goes back to a batch of Leksands crispbread that were baked a little longer than planned; the result was a batch that emerged from the oven a bit extra brown. Grandfather Martin at the bakery rather liked them, and when he offered them in the bakery, he found that the customers liked them, too. They have a slightly heartier taste. That extra time baking in the oven is what gives them their name: Brown Baked (Brungräddat).
These giant flat crispbreads are nearly 12" wide with a hole in the center. Serve them by breaking into pieces (unless you want to savor the fun of eating a crispbread that is the size of a dinner plate). Each package contains 29.3 oz (830 g) of knäckebrod; that is 8 delicious crispy knäckebrod per package.
Ingredients: Whole grain rye flour (97%), spring water, yeast, salt. Kosher. Allergens: wheat.
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