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193:'stovebread' which was a similar but thicker kind of bread. These breads were baked from at least the sixth century in central Sweden. They were usually hung above the stove to be dried. Traditional crispbread in Sweden and western Finland is made in this tradition with the form of a round flat loaf with a hole in the middle to facilitate storage on long poles hanging near the ceiling. It may also have been a way to keep the
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In the case of unleavened crispbread, bubbles are introduced into the dough mechanically. Traditionally, this was done by mixing snow or powdered ice into the dough, which then evaporated during baking. Today, the dough, which must contain a large amount of water, is cooled and mixed until bubbly.
197:
away from them. Traditionally, crispbreads were baked just twice a year: following harvest and again in the spring when frozen river waters began to flow. The slim crispbread that is common today originated in eastern
685:
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Crispbread in the household is most common in Sweden (figures published in 2003); in Sweden 85 percent of households have crispbread at home, while in
Germany it is 45 percent and in France 8 percent.
662:
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305:, and optional toppings. Crispbread is usually a part of a daily meal. In Sweden and Finland crispbread and butter or
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flour. Crispbreads are lightweight and keep fresh for a very long time due to their lack of water. Crispbread is a
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have long traditions in crispbread consumption. The origin of the crispbread came from the earlier
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Crispbread is only baked for a few minutes, at temperatures usually between 200 and 250 °C.
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base. In Sweden, crispbread is a common side dish for pea soup, as well as for pickled herring.
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286:. The sudden drop in pressure then causes water to evaporate, creating bubbles in the dough.
1993:
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Nils-Arvid Bringéus. ”Knäckebröd”. Nationalencyklopedin. Bokförlaget Bra böcker AB, Höganäs.
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202:. Sweden's first industrial crispbread bakery, AU Bergmans enka, began its production in
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in 1927, and has remained popular and readily available there ever since.
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Crispbread was often stored on long poles hanging from the roof.
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Crispbread in
England with butter, cheese, egg and tomato.
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Crispbread itself is very dry and therefore served with a
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Another method is to knead the dough under pressure in an
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882:. Cambridge: Royal Society of Chemistry. p. 188.
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Different types and shapes of commercial crispbread:
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243:. Today, however, many kinds of crispbread contain
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30:"Knäcke" redirects here. For other uses, see
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313:. Crispbread might also be crushed into
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2136:List of tortilla-based dishes
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931:. 2016-05-03. Archived from
756:. 2016-05-03. Archived from
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853:Food history reference book
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847:Swahn, Jan-Öjvind (2003).
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783:Svenskt Uppfinnaremuseum
531:[ˈknɛ̂kːɛˌbrøːd]
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2298:Category:Swedish breads
876:Edwards, W. P. (2007).
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489:, a brand of crispbread
325:in place of cereals or
2373:Early Germanic cuisine
929:"Tuggmotstånd - DN.SE"
754:"Tuggmotstånd - DN.SE"
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904:"What is Crispbread?"
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206:in 1850. Rectangular
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123:Media: Crispbread
2288:Recipes on WikiBooks
2162:Recipes on WikiBooks
2143:Tortilla de rescoldo
140:, containing mostly
2174:Category:Flatbreads
500:, a Swedish company
51:Swedish crispbread.
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1999:Sacramental bread
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1560:Barbari bread
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1448:Indian breads
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1443:French breads
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1172:Dough scraper
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1086:Baker's yeast
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1969:Pane carasau
1903:
1844:Taboon bread
1799:Sanchuisanda
1700:Aloo paratha
1635:Jolada rotti
1575:Bindae-tteok
1555:Balep korkun
1493:
1478:Toast dishes
1473:Swiss breads
1468:Sweet breads
1458:Quick breads
1423:Bread dishes
1336:French toast
1321:Bread pakora
1311:Bread crumbs
937:. Retrieved
933:the original
923:
912:. Retrieved
908:leksands.com
907:
898:
878:
871:
852:
848:
842:
832:
827:
818:
799:
787:. Retrieved
785:(in Swedish)
782:
779:"Knäckebröd"
773:
762:. Retrieved
758:the original
748:
730:
719:
514:
348:
311:school meals
296:
288:
281:
277:
273:sesame seeds
226:
218:
179:
133:
132:
2009:Shotis puri
1914:Flammkuchen
1787:Rumali roti
1428:Bread rolls
1377:Breadmaking
1275:Pre-slicing
1270:Pre-ferment
1192:Stand mixer
1177:Farinograph
1079:Ingredients
1061:Whole wheat
1056:White bread
1026:Salt-rising
996:Brown bread
595:stove bread
545:crack bread
446:Dorset knob
432:Food portal
223:Ingredients
146:staple food
18:Crisp bread
2358:Rye breads
2337:Categories
2240:Crispbread
1939:Khachapuri
1904:Crispbread
1859:Thalipeeth
1782:Roti prata
1777:Roti canai
1742:Puran poli
1536:Flatbreads
1351:Sandwiches
1316:Bread bowl
1218:techniques
1051:Unleavened
1036:Soda bread
1011:Multigrain
939:2022-08-09
914:2021-10-20
764:2022-07-25
724:CRISPBREAD
712:References
702:Knackbrood
698:Low German
675:pronounced
671:Knäckebrot
658:knekkbreyð
650:hrökkbrauð
628:näkkileipä
620:knekkebrød
573:hard bread
527:pronounced
523:knäckebröd
209:Knäckebrot
134:Crispbread
60:Hard bread
39:Crispbread
2255:Lussekatt
1989:Podpłomyk
1824:Saj bread
1250:Leavening
1225:Autolysis
1167:Bread pan
1150:Equipment
1041:Sourdough
1021:Rye bread
1006:Flatbread
663:‹See Tfd›
646:Icelandic
616:Norwegian
553:hårt bröd
451:Flatbread
307:margarine
265:sourdough
229:wholemeal
204:Stockholm
2265:Tunnbröd
2260:Mjukkaka
2245:Hönökaka
2121:Tortilla
2116:Frybread
2089:Americas
2080:Sabaayad
2029:Tunnbröd
1929:Focaccia
1924:Flatkaka
1919:Flatbrød
1834:Sheermal
1829:Shaobing
1570:Bhatoora
1495:Category
1346:Stuffing
1331:Croutons
1285:Steaming
1265:Proofing
1245:Kneading
1046:Sprouted
808:Archived
738:Archived
642:näkileib
638:Estonian
612:knækbrød
581:spisbröd
559:hårdbröd
498:Wasabröd
493:Tunnbröd
461:Hardtack
456:Flatbrød
418:See also
321:filmjölk
284:extruder
257:leavened
200:Värmland
190:spisbröd
166:Värmland
2106:Bannock
2004:Scaccia
1974:Piadina
1964:Pancake
1959:Opłatek
1954:Mekitsa
1899:Crescia
1894:Bazlama
1889:Bannock
1839:Shelpek
1752:Qistibi
1737:Pletzel
1712:Pathiri
1707:Parotta
1695:Paratha
1690:Papadam
1685:Nan/non
1675:Mulawah
1665:Markook
1660:Malooga
1645:Laobing
1630:Gözleme
1610:Kattama
1595:Danbing
1590:Chapati
1202:Toaster
837:, 2003.
654:Faroese
633:näkkäri
624:Finnish
589:
567:
539:
519:Swedish
468:Khakhra
345:Gallery
301:, like
293:Serving
247:flour,
214:Germany
181:Finland
168:(1911).
156:Origins
101:flour,
2111:Casabe
2075:Msemen
2055:Injera
2038:Africa
1994:Rieska
1944:Lángos
1934:Hoggan
1882:Europe
1849:Taftan
1817:Pajeon
1804:Sangak
1717:Phitti
1650:Lavash
1625:Kulcha
1620:Kiping
1605:Kabkab
1585:Bolani
1565:Bhakri
1550:Aparon
1372:Bakery
1230:Baking
1197:Warmer
886:
859:
693:Knäcke
667:German
608:Danish
603:knäcke
487:Ryvita
475:Lavash
441:Bublik
327:muesli
315:yogurt
303:butter
299:spread
267:, and
253:grains
249:spices
239:, and
185:Sweden
116:
79:Sweden
32:Knacke
2250:Limpa
2101:Bammy
2096:Arepa
2070:Ngome
2065:Lahoh
2060:Khubz
2045:Bataw
2014:Somun
1984:Pizza
1949:Lefse
1757:Qutab
1727:Pihta
1722:Piaya
1670:Matzo
1655:Luchi
1640:Lahoh
1615:Khubz
1365:Other
1356:Toast
1341:Rusks
1141:Water
1136:Sugar
1116:Flour
1016:Quick
988:Types
980:Bread
851:[
789:4 May
690:) or
600:) or
506:Notes
482:Matzo
331:pizza
261:yeast
259:with
245:wheat
241:water
233:flour
138:bread
107:water
69:Bread
2019:Talo
1979:Pita
1909:Farl
1767:Roti
1747:Puri
1732:Pita
1680:Naan
1600:Kaak
1580:Bing
1543:Asia
1438:Buns
1304:Uses
1235:Biga
1187:Peel
1182:Lame
1157:Oven
1131:Salt
1126:Milk
1106:Eggs
1091:Barm
884:ISBN
857:ISBN
791:2024
586:lit.
564:lit.
536:lit.
269:milk
251:and
237:salt
231:rye
195:rats
183:and
103:salt
65:Type
1111:Fat
1001:Bun
630:or
578:),
550:),
317:or
271:or
263:or
142:rye
99:Rye
2339::
1794:Sa
906:.
781:.
700::
696:;
669::
660:;
656::
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648::
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640::
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626::
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618::
614:;
610::
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521::
235:,
152:.
105:,
2223:e
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2209:v
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673:(
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34:.
20:)
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
