Leksands Original Crispbread, 200 g, Pack of 4

Product Information

Since the turn of the year 2005/2006 is the sixth generation Joon that runs Leksand’s crispbread with CEO Peter Joon at the rudder. Peter’s sister Annika Sund works as marketing manager and Peter’s father Rune Joon is the executive chairman.

Look for natural flavor additions like seeds, spices, and herbs, instead of fat or non–whole grain flours. We still bake by the same family recipe as Jacob’s Karin used at the beginning of the 1800 century when she baked. But we are also from Leksand and with our persistence and tradition, we have kept to the simple and original: Swedish rye wholemeal, freshwater from our own well, yeast and a pinch of salt. Now it turns out that this is precisely the concept of success.

Swedish flours differ slightly in weight from flours from other countries. Our flour is 142 grams per cup or 5 ounces per cup. Chloe, on the other hand, is a purist and prefers hers plain… Thanks for joining us and your comments are always appreciated, just scroll down to “Leave a Reply”. A new take on the classic Swedish gourmet crispbread, Leksands Sourdough Crispbread is made using sourdough with malt, giving it a wonderful texture with a bit of bite to it. Full of fibre, it is a great alternative to traditional bread. It has a rich, luxurious flavour and is suitable both for everyday and special occasions. You can go artisan here and not worry about making them into perfect circles. If you want a perfect circle, cut them using a large plate as a guide Or, use a bagel cutter and make them individual-sized.

Instant yeastserves as the leavener and helps the crispbread achieve a light and crisp texture. Be sure to look for instant yeast rather than active dry as they each behave very differently in a recipe (see the FAQ section below for more information on the difference between instant and active dry yeast, plus information about substitutions). Roll your crispbread thin. PAPER thin. When you think it's thin enough, keep rolling. You will get a much more crisp final product when you take the time to roll it out as thin as you possibly can. You can also expect your crispbread to expand slightly when baked so it will not be quite as thin as when it went into the oven. Begin by setting up your stand mixer using your recommended dough hook/paddle/roller. This is a very heavy dough, so unless you have a very powerful stand mixer (mine is 1500 watts), you will need to hand mix in a large bowl. Next, warm the milk to the touch, about 105° and 115°F (41 – 46°C ). While the milk is warming, blend the two flours and salt in a large bowl. Next, add the yeast and stir to blend all. Our bread is baked of 100 percent 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 our bakery and our own mill as possible. But at this time of the year, who can pass up a hunk of Christmas smörgås with honey and mustard marinated salmon. I sure can’t!

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Add the milk and cooled melted butter. Mix with a rubber spatula or wooden spoon until the dough is shaggy in appearance and getting difficult to stir. Look for a short ingredient list, made up of basics like whole grain rye flour, yeast, water, and salt. Now, add the warmed milk into your stand mixer bowl. Then, with the mixer running at a low speed, slowly add the mixed flour, reserving half of a cup. Then slowly add your flax and sunflower seeds. Continue mixing on low speed until the dough forms into a ball and cleans the bowl (about 4 minutes). If your dough is too wet, slowly add the rest of the flour mixture. If the dough is too dry, add a touch of water. Then knead the dough in your mixer on medium speed for about 6-8 minutes.

There is salt in the dough itself, and there is also flaky sea salt sprinkled on top for baking. Both help highlight the flavors of the rye and oats.The ingredient list includes bread flour (or AP), coarse rye flour, whole milk, yeast, salt, flaxseed (whole), sunflower seeds, sesame seeds (not in the image), caraway seeds, and flaky sea salt like Maldon. Note, you can use water instead of milk, but milk makes for a better crispbread.