A tender and delicious crispbread baked according to the old family recipes. Brown-toothed, which is baked a little longer than Normal-baked, becomes slightly browner and gets a richer taste.
The bread came about because Martin, son of the founders Jon Olof and Anna, took care of "failed" cakes that were baked a little too much. This bread was sold in the bakery bakery to Leksands brown, who liked it for the special taste. When Martin saw the positive demand, Brown Baked was launched as a new product in the mid-60s, today one of our most popular breads
Ingredients: Wholegrain rye flour *, water from own source *, yeast * and salt
*from Sweden
The bread came about because Martin, son of the founders Jon Olof and Anna, took care of "failed" cakes that were baked a little too much. This bread was sold in the bakery bakery to Leksands brown, who liked it for the special taste. When Martin saw the positive demand, Brown Baked was launched as a new product in the mid-60s, today one of our most popular breads
Ingredients: Wholegrain rye flour *, water from own source *, yeast * and salt
*from Sweden