Round Square Crispbread was one of Leksands first crispbreads that they baked as early as 1930s and re-launched in 1990. To make the bread checkered, the dough is nibbled with a special rolling pin. The boxes ferment and form airy pillows, which makes the bread tender and crunchy.
Squares are also the children’s favorite, is fun to break into just yummy bits and have in a soup or milk as a healthy morning cereal.
Weight: 700 g
Whole grain rye flour (97%), water from our own spring, yeast, salt.