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Sourdough From Sweden

Dark and rich
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Mild Rich

This crispbread is  baked with sourdough which gives a much more musty and 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.

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.)

Rågax
  • Ingredients

    Ingredients

    Whole grain rye flour *, wheat bran *, water from our own spring *, sourdough (rye, water) 3.8%, barley malt flour, wheat flour *, salt, yeast *, rapeseed oil *

    *from Sweden

    Weight 650 g

    Keyhole labeledFrom SwedenFuldkorn

    Nutritional information / 100 g

    Energy 1450 kJ/340 kcal
    Fat 3,8 Gram
     Of which saturates 0,5 Gram
    Carbohydrate 58 Gram
    Of which sugars 1,4 Gram
    Fibre 23 Gram
    Protein 10 Gram
    Salt 1,2 Gram
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