Leksands Knäckebröd still bakes by the same family recipe as Jacob’s Karin used at the beginning of the 1800 century when she baked. Leksands Knäckebröd have kept to the simple and original, Swedish rye wholemeal, freshwater from own well, yeast and a pinch of salt. Now it turns out that this is precisely the concept of success.
Leksands Knäckebröd is baked of 100 % wholemeal, which means that the entire rye kernel is used, with both core and peel. The Rye is grown in Sweden and harvested as close to the bakery and our own mill as possible. Leksand Knäckebröd is baked by bakers who can craft from the ground up and from raw materials of the highest quality.
Leksands Knäckebröd recalls a limited batch of crispbread. Read more here.
Leksands Knäckebröds story began with Jacob’s Karin, the current generations great grandmother’s grandmother, who was a talented baker. She had a simple but genius recipe for knäckebröd. 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, after that Anna started a bakery and the rest is history. Even today Leksands Knäckebröd bake their knäckebröd after the same old family recipe.