Crispbread

Crispbread
Knaeckebroed.jpg
Some wafers of crispbread
Alternative namesHard bread
TypeCracker
Place of originSweden
Region or stateScandinavia
Main ingredientsRye flour, salt, water

Crispbread[1] (Swedish: knäckebröd, hårt bröd, hårdbröd, spisbröd, knäcke, Danish: knækbrød, Norwegian: knekkebrød, Finnish: näkkileipä, Estonian: näkileib, Icelandic: hrökkbrauð, Faroese: knekkbreyð, German: 'Knäckebrot' or 'Knäcke', Low German: Knackbrood, Dutch: knäckebröd) is a flat and dry type of cracker, containing mostly rye flour. Crispbreads are light and keep fresh for a very long time. Crispbread is a staple food[2] and was for a long time considered a poor man's diet.[3] However, in recent years there has been renewed interest in crispbread in the Nordic countries.

Typical crispbread served in Nordic schools and military service.
  1. ^ CRISPBREAD
  2. ^ Medeltida trädgårdsväxter: Att spåra det förflutna Archived 2009-02-25 at the Wayback Machine
  3. ^ Jan-Öjvind Swahn (2003). Mathistorisk uppslagsbok. ISBN 978-91-89086-49-4.