Our story began with Jacob’s Karin, our great grandmother’s grandmother, who was a talented baker. She had a simple but genius recipe for crispbread. 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, Anna started a bakery and the rest is history. Even today we bake our crispbread after the same recipe. MORE AND MORE DISCOVERS LEKSAND’S CRISPBREAD

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. 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. 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.

The less-than-healthy crispbreads

Brush the crispbread with butter and sprinkle on some flaky sea salt before baking. This helps with browning and adds incredible flavor. This is a very heavy dough, so unless you have a very powerful stand mixer (mine 1500 watts), you will need to hand mix in a large bowl. 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). Swedish flours differ slightly in weight from flours from other countries. Our flour is 142 grams per cup or 5 ounces per cup. 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.

In Leksand’s crispbread there has always been a strong entrepreneurship and so on today. The company meets the growing demand for crispbread by expanding the bakery. Through continuous improvements we can now bake 8000 tons of crispbread on a yearly basis. The future looks bright and more exciting than ever.Look for a short ingredient list, made up of basics like whole grain rye flour, yeast, water, and salt. 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. Leksands was founded by Jacobs Karin in the early 19th century when she started manufacturing crispbread in her small kitchen. Today, the company is guided by Jacobs Karin’s sixth-generation descendants. If you have three and a half minutes, the video above is a good view of their history. 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”.

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. Crispbread has been baked in Sweden and Finland since 500 AD, originally to preserve the bread through the long winter. 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.

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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. While there are many obvious ways to use crispbread, there a few not so obvious but popular ways to eat this crunchy bread in Scandinavia: Well, I have many, but Smoked salmon tartare with parsnip puree and sugar-salted cucumber is right up there at the top. 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! Absolutely! Substitute plant-based milk for the regular milk and your favorite vegan butter substitute for the butter. What to Serve on Crispbread