Knäckebröd is a hard yeast bread, the opposite of soft bread, and initially originated in Sweden. Knäckebröd (Crispbread) or Spisbröd as it initially was called when you baked it directly on the stove, has been in the Swedes' diet since the Middle Ages. The bread is seen as the precursor to today's Knäckebröd (crispbread) as we know it and is thicker and coarser. Most of the knäckebröd was baked and baked to this day on only four ingredients – rye (usually whole grains), yeast or sourdough, salt, water. Today, the varieties of knäckebröd from the different bakeries has developed. Today you will also find knäckebröd containing wheat, barley, oats or corn. Now there are also lots of flavoured varieties as the taste of knäckebröd lovers develops all the time. At Knackebrodonline you will find all kinds of knäckebröd, the traditional varieties as well as knäckebröd flavoured with seeds, herbs or spices.
Knäckebröd has its name from the fact that in the past it was baked with a particular type of bread crackers called krusknäck, which was a tool with tags that created lines in to more easily break the knäckebröd (crispbread) into parts. The word knäckebröd itself is a composition of the phrase knäcka (crack) and bröd (bread).
The ethnologist Åke Campbell wrote in 1950 this in his book "The Swedish Bread":
"For Swedish bread culture in large parts of old Sweden, hard- or chewy dried, fermented rye bread or rye mixed bread are particularly characteristic. These bread mentioned above (p. 177) mentioned under the name spisbröd or knäckebröd, are round and equipped with holes for string or bread rod. They are patted and caved out, taking into account that they are to be hang up to drying without breaking or folding too much. That means that when you bake knäckebröd it could be made to a size about 30-40 cm in diameter and about 1/2 – 2 cm thick. The bread cracks with creasing and usually nailed or pecked only on one side."
Due to the low liquid content of a baked knäckebröd, it has a perfect shelf life. It was a characteristic that was important in the past when knäckebröd was to qualify as a store bread. This bread could be kept for a long time, which was an essential characteristic of the old peasant society. Even today, this is a much-appreciated feature. If you hold a knäckebröd dry, it will almost last forever. To have knäckebröd at home is always to have access to a tasty and very healthy bread. An excellent sustainable bread that will not give food waste. The bread tastes just as good all the time, or use it like breadcrumbs, or you break small pieces and crumble over the yoghurt.