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Kn\u00e4ckebr\u00f6d is a crisp and hard bread made out of Swedish rye. About 85% of Swedish households eat \u201cKn\u00e4ckebr\u00f6d\u201d, compared to about 45% in Germany and only 8% in France. Kn\u00e4ckebr\u00f6d originated in amongst others the province V\u00e4rmland in Sweden. This hard bread is rolled out to thin, flat cakes with a blunt spiked rolling-pin, leaving the bread pattern marked. The rolled out cakes are then baked at a very high temperature for a short while and then let to dry.<\/p>\n
Since Kn\u00e4ckebr\u00f6d contains less than 10% water it is very easy to preserve, something that had great importance a long time ago when people had nothing but natural preservatives.<\/p>\n
Kn\u00e4ckebr\u00f6d is often made with rye whole meal, both fine and unground, but other types of flour are of course also used. Kn\u00e4ckebr\u00f6d can shape-wise be either round or in squares, and in all sorts of sizes. It is quite common for kn\u00e4ckebr\u00f6d to be made in big wheels with holes in the center. The holes were used to store the bread-wheels on a long pole from the ceiling.<\/p>\n
Nowadays most kn\u00e4ckebr\u00f6d is made industrially, though there are still people who make their own as well. Hand-made kn\u00e4ckebr\u00f6d production is also a cultural attraction in tourist prehistoric villages where tourists can try making their own, or buy bread which has been made by the people who work there.<\/p>\n
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Kn\u00e4ckebr\u00f6d is a crisp and hard bread made out of Swedish rye. About 85% of Swedish households eat \u201cKn\u00e4ckebr\u00f6d\u201d, compared to about 45% in Germany and only 8% in France. Kn\u00e4ckebr\u00f6d originated in amongst others the province V\u00e4rmland in Sweden. This hard bread is rolled out to thin, flat cakes with a blunt spiked rolling-pin…<\/p>\n