Editing Crispbread

{{Short description|Flat and dry type of bread}}
{{redirect|Knäcke|other uses|Knacke (disambiguation){{!}}Knacke}}
{{Infobox prepared food
| name = Crispbread
| image = Knaeckebroed.jpg
| image_size = 250px
| caption = Swedish crispbread.
| alternate_name = Hard bread
| country = [[Sweden]]
| region = [[Nordic countries]]
| creator = 
| course = 
| type = [[Bread]]
| served = 
| main_ingredient = [[Rye]] flour, [[salt]], [[water]]
| variations = 
| calories = 
| other = 
}}
'''Crispbread'''<ref>[http://www.thenibble.com/reviews/main/breadstuffs/bread-glossary3.asp CRISPBREAD]</ref>{{efn|{{langx|sv|knäckebröd}} ({{IPA|sv|ˈknɛ̂kːɛˌbrøːd|pron}}, {{Lit|crack bread}}), {{Lang|sv|hårt bröd}}/{{Lang|sv|hårdbröd}} ({{Lit|hard bread}}), {{Lang|sv|spisbröd}} ({{Lit|stove bread}}) or {{Lang|sv|knäcke}}; {{langx|da|knækbrød}}; {{langx|no|knekkebrød}}; {{langx|fi|näkkileipä}} or {{Lang|fi|näkkäri}}; {{langx|et|näkileib}}; {{langx|is|hrökkbrauð}}; {{langx|fo|knekkbreyð}}; {{langx|de|Knäckebrot}} ({{IPA|de|ˈknɛkəˌbʁoːt|pron|De-Knäckebrot.ogg}}) or {{Lang|de|Knäcke}}; {{langx|nds|Knackbrood}}.}} is a flat and dry type of [[bread]], containing mostly [[rye]] flour. Crispbreads are lightweight and keep fresh for a very long time due to their lack of water. Crispbread is a [[staple food]]<ref>[http://www.nydalaklostertradgard.se/dokument/Seminarierapport_4_070928.pdf Medeltida trädgårdsväxter: Att spåra det förflutna] {{webarchive|url=https://web.archive.org/web/20090225072118/http://www.nydalaklostertradgard.se/dokument/Seminarierapport_4_070928.pdf |date=2009-02-25 }}</ref> and was for a long time considered a [[Famine food|poor man's diet]].<ref>https://www.livinganordiclife.com/post/knekkebr%C3%B8d-with-herbs</ref><ref>https://www.ok.org/consumers/kosher-articles/whats-up-with-wasa-crispbread/</ref>

== Origins ==
[[File:Knäckebrödsbakning. Bjurbäcken, Manskogs socken, Värmland - Nordiska Museet - NMA.0033934.jpg|thumb|Crispbread baking in [[Värmland]] (1911).]]
[[File:No-nb digibok 2015022324004 0300 1.jpg|thumb|Crispbread was often stored on long poles hanging from the roof.]]

[[Finland]] and [[Sweden]] have long traditions in crispbread consumption. The origin of the crispbread came from the earlier {{Lang|sv|spisbröd}} 'stovebread' which was a similar but thicker kind of bread. These breads were baked from at least the sixth century in central Sweden.<ref>{{Cite web |date=2016-05-03 |title=Tuggmotstånd - DN.SE |url=https://www.dn.se/mat-dryck/reportage/tuggmotstand/ |archive-url=https://web.archive.org/web/20160503231014/https://www.dn.se/mat-dryck/reportage/tuggmotstand/ |archive-date=2016-05-03  |access-date=2022-07-25 }}</ref> 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 [[rat]]s away from them.<ref>{{cite web |title=Knäckebröd |url=https://svensktuppfinnaremuseum.se/knackebrod/ |website=Svenskt Uppfinnaremuseum |access-date=4 May 2024 |language=Swedish}}</ref> Traditionally, crispbreads were baked just twice a year: following harvest and again in the spring when frozen river waters began to flow.<ref>History of Crispbread – http://www.finncrisp.com/history {{Webarchive|url=https://web.archive.org/web/20100509052724/http://www.finncrisp.com/history |date=2010-05-09 }}</ref> The slim crispbread that is common today originated in eastern [[Värmland]].<ref>Nils-Arvid Bringéus. ”Knäckebröd”. Nationalencyklopedin. Bokförlaget Bra böcker AB, Höganäs.</ref> Sweden's first industrial crispbread bakery, AU Bergmans enka, began its production in [[Stockholm]] in 1850. Rectangular {{Lang|de|Knäckebrot}} was first manufactured in [[Germany]] in 1927, and has remained popular and readily available there ever since.

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.<ref name="GP">Knäckebröd 03. ''[[Göteborgs-Posten]]'', 2003.</ref>

== Ingredients ==
Crispbread traditionally consists of [[wholemeal]] rye [[flour]], [[salt]], and [[water]]. Today, however, many kinds of crispbread contain [[wheat]] flour, [[spice]]s and [[cereal|grains]], and are often [[Leavening agent|leavened]] with [[yeast]] or [[sourdough]], and [[milk]] or [[sesame seeds]] can be added.<ref name="Swahn">{{cite book|author=Swahn, Jan-Öjvind|isbn=978-91-89086-49-4|title=Mathistorisk uppslagsbok|trans-title=Food history reference book|lang=sv|date=2003|publisher=Ordalaget }}</ref>

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.<ref>{{cite book
  | last      = Edwards
  | first     = W. P.
  | title     = The science of bakery products
  | url       = https://books.google.com/books?id=oCVPjK0mSfkC&pg=PA188
  | year      = 2007
  | publisher = Royal Society of Chemistry
  | location  = Cambridge
  | isbn      = 978-0-85404-486-3
  | page      = 188
}}</ref> Today, the dough, which must contain a large amount of water, is cooled and mixed until bubbly.

Another method is to knead the dough under pressure in an [[Food extrusion|extruder]]. The sudden drop in pressure then causes water to evaporate, creating bubbles in the dough.

Crispbread is only baked for a few minutes, at temperatures usually between 200 and 250&nbsp;°C.

== Serving ==
Crispbread itself is very dry and therefore served with a [[spread (food)|spread]], like [[butter]], and optional toppings. Crispbread is usually a part of a daily meal. In Sweden and Finland crispbread and butter or [[margarine]] are included in [[school meal]]s. Crispbread might also be crushed into [[yogurt]] or {{Lang|sv|[[filmjölk]]}} in place of cereals or [[muesli]], and even used as a [[pizza]] base.<ref>{{cite web |url=https://www.leksands.com/what-is-crispbread/ |title=What is Crispbread? |last= |first= |date= |website=leksands.com |publisher=Leksandsbröd |access-date=2021-10-20}}</ref> In Sweden, crispbread is a common side dish for pea soup, as well as for pickled herring.<ref>{{Cite web |date=2016-05-03 |title=Tuggmotstånd - DN.SE |url=https://www.dn.se/mat-dryck/reportage/tuggmotstand/ |archive-url=https://web.archive.org/web/20160503231014/https://www.dn.se/mat-dryck/reportage/tuggmotstand/ |archive-date=2016-05-03  |access-date=2022-08-09 }}</ref>

[[File:-2020-09-09 Crispbread with cheese, tomatoe and egg, Trimingham.JPG|thumb|center|Crispbread in England with butter, cheese, egg and tomato.]]

== Gallery ==
Different types and shapes of commercial crispbread:

<gallery widths="200px" heights="200px">
File:IKEA knäckebröd.JPG
File:Knäckebrot-1.jpg
File:Zwei Scheiben Knaeckebrot.jpg
File:Falu råg-rut.JPG
File:Swedish crisp bread.jpg
File:Näkkileipä.jpg
File:Thin crispbread.jpg
</gallery>

== See also ==
{{portal|Food}}
{{div col|colwidth=30em}}
* [[Bublik]]
* [[Dorset knob]]
* [[Flatbread]]
* [[Flatbrød]]
* [[Hardtack]]
* [[Khakhra]]
* [[Lavash]]
* [[Matzah|Matzo]]
* [[Ryvita]], a brand of crispbread
* [[Tunnbröd]]
* [[Wasabröd]], a Swedish company
{{div col end}}

== Notes ==
{{Notelist}}

== References ==
{{Reflist|2}}

{{Bread}}
{{Flatbreads}}
{{Swedish bread}}

{{DEFAULTSORT:Crisp Bread}}
[[Category:Crackers (food)]]
[[Category:Estonian cuisine]]
[[Category:Swedish breads]]
[[Category:Rye breads]]
[[Category:Finnish cuisine]]
[[Category:Norwegian cuisine]]
[[Category:Early Germanic cuisine]]