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Farm crackers, sourdough & malt - tasty and rich

Farm crackers, sourdough & malt - tasty and rich

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55 kr
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Farm crackers is baked with sourdough, which gives a much creamier and stronger cracker. The dough for a sourdough cracker takes significantly longer to rise, but is so much tastier. We create a sourdough cracker with a rich taste of dark beer, when we flavor with dark barley malt of the Dark Ale type. The result is a dark, rich, sour and robust crispbread that we are very proud of. A tasty, sour cracker with wonderful chew resistance in gourmet class.

Goes well with butter and cream cheese, charcuterie and good cheeses.

Before you click through to checkout, I want to share an interesting story about one of the most Swedish things we have! Namely the crisp bread.

The word "knäck" in the word knäckebröd, refers in part to a tool with spikes that stick out that create the notched or pecked shape in the bread during manufacture. In eastern Värmland, the bread was "cracked" by kneading the dough with a pot cracker on one side so that the bread is easy to crack.

It is believed that we in Sweden started baking hard leavened bread from rye already in the 6th century, and the reason for the large hole in the middle was to protect against rats by hanging the bread on drying rods. Cracked bread contains little water, less than 10 percent, which means that the bread has a high durability, which was good in the past when preservation possibilities were few. Since the crackers can also be stored for a long time, you can have them over the winter.

Historically, rye was grown in central Sweden in the 11th century and bread was baked from it. The term "shortbread" has been around since the beginning of the 17th century, and it was baked twice a year. It is usually talked about that in Central Sweden, there is a crispbread belt in the latitude of the valleys out to central Norway and Finland - where hard bread is eaten all year round.

Further north in Sweden, it is the thin bread that is popular, and in the south it is the kavringen. So, it's no wonder that this lovely bread is eaten mostly in Sweden. But even in Germany and France it is to some extent in households. Fun fact is that a Swedish household eats an average of four kg of crisp bread per person! So be sure to stock up your pantry!

Ingredients: Stone ground whole grain flour from spelled , rye and barley ; sunflower seeds,
linseed, sesame seed , live rye sourdough, dark barley malt , sea salt

Nutrition declaration 100g: Energy 1485 kJ/355 kcal; Fat 8 g (saturated fat 1 g); Carbohydrates 52 g (of which sugars 51g); Protein 13g; Salt 1.4 g