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Fäbodknäcke Dinkel – baked with Swedish spelt, one of our oldest wheat varieties, also known as spelt.
Spelt is a cultured grain that has been allowed to mature at its own pace, which gives a crispbread with a richer taste and fine character. At the same time, the cultivation contributes to a more small-scale and sustainable agriculture.
Fäbodknäcke Dinkel is thin and crispy, and goes equally well with a simple sandwich, aged cheese, or topped with cream cheese, honey and roasted nuts – just as good for breakfast as for a quiet evening.
Wholegrain rye flour*, Wholegrain spelt flour 19%*, Wheat flour*, Water*, Sourdough (Wheat), Rapeseed oil*, Rye malt, Wheat fiber, Sugar, Salt, Yeast*
*from Sweden
Spelt is a cultured grain that has been allowed to mature at its own pace, which gives a crispbread with a richer taste and fine character. At the same time, the cultivation contributes to a more small-scale and sustainable agriculture.
Fäbodknäcke Dinkel is thin and crispy, and goes equally well with a simple sandwich, aged cheese, or topped with cream cheese, honey and roasted nuts – just as good for breakfast as for a quiet evening.
Wholegrain rye flour*, Wholegrain spelt flour 19%*, Wheat flour*, Water*, Sourdough (Wheat), Rapeseed oil*, Rye malt, Wheat fiber, Sugar, Salt, Yeast*
*from Sweden