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In medieval Europe, a mixed rye and wheat bread known as "maslin" (or variants of the name) was the bread of the better-off peasants for hundreds of years, [16] in contrast to the white manchet bread eaten by the rich, and the horsebread eaten by the poorer peasants, which was made of cheaper grains including oats, barley and pulses.
Limpa (Swedish for "loaf") is a sweet Scandinavian rye bread, associated with Swedish cuisine. [1] The bread is known in Swedish as vörtbröd/vörtlimpa ("wort bread/loaf"). "). It is a yeast-leavened spice loaf, sweetened with brown sugar and molasses which comes in a large variety in regard to whether or not butter-enriched, and which spices are being
Spit cake comes in various sizes, from petite to towering — the largest Swedish one so far measured 12 feet (3.5 meters) and is listed in the 1986 Guinness World Records.
Bread hanging from a pole in the ceiling. Ruisreikäleipä (Finnish pronunciation: [ˈrui̯sˌrei̯kæˌlei̯pæ], rye hole-bread) is a kind of Finnish bread, a flat rye flour loaf with a hole in the middle. It is sometimes referred to as reikäleipä ([ˈrei̯kæˌlei̯pæ]), shorter term without ruis (rye) which applies also to the oat loaf ...
For many years, I've been making 45 loaves of this bread for an annual Christmas bazaar, where we feed bread and soup to over 300 folks. — Beverley Whaley, Camano Island, Washington Get Our ...
What Are Angel Biscuits? Angel biscuits are a table bread made using a combination of three different leavening agents: yeast, baking soda, and baking powder.
Nordic food culture in the south and east of the region comprises a tradition of baking softer rye breads. In Denmark and especially in Sweden, the soft rye bread is sweeter; in Finland, a drier sour rye bread type is traditional. Iceland has for the past hundred years imported grain to make bread, as grain is not cultivated on the island.
Smørrebrød (Danish pronunciation: [ˈsmɶɐ̯ˌpʁœðˀ]; originally smør og brød, "butter and bread" [1]), smørbrød "butter bread" (), or smörgås " [ˈsmœrˌɡoːs] butter goose" (), is a traditional open-faced sandwich [2] in the cuisines of Denmark, Norway and Sweden that usually consists of a piece of buttered rye bread (rugbrød, a dense, dark brown bread), topped with ...