Leksands Bruggräddat Knäcke: Swedish Brown Baked Rye Crispbread

Knäckebröd, or crispbread, is a staple of the Swedish Christmas smörgåsbord, but here at Convivio Bookworks we enjoy it every day with our breakfast. Made with wholegrain rye flour, spring water, yeast, and a pinch of salt, Leksands Knäckebröd is prized for its flavor, good nutrition, and its ability to stay fresh and crisp for months and months (even years)... as long as it is kept cool and dry. It's delicious spread with something as simple as good butter, but can handle gravlax and cheeses equally well. It is perfect in its simplicity. Our favorite? At breakfast, alongside our oatmeal and fruit & yogurt, we spread a bit of peanut butter on our knäckebröd, and then some good Swedish jam on top of that. It's also delicious drizzled lightly with molasses. And a bit of good Irish butter on knäckebröd is also astonishingly amazing. Sweden's favorite crispbread has a long history: Karin Jakobs began making crispbread in her home oven in Leksand, Sweden, in the 1880s with locally grown