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Sourdough rye crispbread from Leksand in Dalarna, cut into triangles.
Swedish crispbread is baked hard on purpose and keeps for months, which is why it has been the everyday bread of the north for centuries. This is the plain original: rye, water, salt and a sourdough start, with nothing added to soften it.
Butter it thickly and put cheese, pickled herring or cold meat on top. It will not go soggy underneath, which is the point.
Made to European food rules on additives and labelling.
