Like the regular knäckebröd from Leksands Knäckebröd, Rund Rut has a brown-baked version. The history behind the brown-baked knäckebröd is this. Martin, son of founders Jon Olof and Anna, took care of cakes that had been baked a little too long. This brown-baked bread was then sold in the bakery shop to the residents of Leksand, who liked the taste of the "failed" slightly browner bread. Martin then launched Knäcke Brown-baked, which quickly became a success. Since the brown-baked bread was appreciated by so many, even Rund Rut received such a successor. Rundrut Brungräddat from Leksands Knäckebröd gets a little darker and richer taste by baking it a little longer. A special rolling pin makes the knäckebröd checkered. During the baking, the squares ferment up and form airy pillows. Leksands Knäckebröd has been a true pleasure since 1817.
Weight: 700 g
Whole-grain rye flour, water from our own spring, yeast, salt.
Contains: Cereals that contain gluten.
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