Leksand
11" x 2"

Found in U.S. as square or pie-shaped dry flakes of rye-wheat (we do like those too), the original shape was of course round with a one-inch hole in the middle to be able to hang them near the wood-burning stove to dry. Conceived some thousand years ago, the breads of today look more like they did five-hundred years ago. Originally made with only rye, barley, yeast, salt and water, today some corn flour is added for taste. Baked in a hot oven (yes, we were wrong before) and left hung to dry in the center hole. Lately, these extra-baked seconds have gained a reputation of being the most yummy of them all and have earned a huge popularity. This particular flat-bread is one of these extra-crisp, full flavored collections that you can't stop eating - we have heard stories of people who couldn't stop until they had eaten all flats they had at hand - just with butter on top. The recipe for this particular bread came from a lady working at the factory and still spending her summers the way farmers used to: She brings her cows to the woods and highlands, and since you need foods that don't go bad, knäckebröd is the right thing to bring to keep you going during those bright nights.

Our favorite recipe is a knäcke-sandwich with a little butter, smashed avocado, really thin slices of a mild hard cheese, thinly sliced ripe tomato, topped with black pepper and salt. The perfect lunch when paired with a small glass of beer or flädersaft... Oh, spring time!