Leksands RundRut - Brown Baked

Just like the crack, Rut Rut has a tan variant. Martin, the son of founders Jon Olof and Anna, took care of cakes that were baked a little too long.

This bread was sold in the bakery shop to Leksandsborna, who liked the taste of the "failed" slightly browner bread. Martin then launched Knäcke Brunegäddat, which quickly became a success. Because the tan bread was appreciated by so many, Rut Ruth also got such a successor.

Bread baked becomes a bit darker and gets a richer taste by baking a little longer. To make the cake checkered, the dough is nibbled with a special rolling pin. The boxes ferment and form airy pillows, which makes the bread especially dry and crunchy.

Note that the product composition can be changed - always read the ingredient list on the packaging before serving the food.

Weight 700 g