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Nordic bread culture has existed in Denmark, Finland, Norway, and Sweden from prehistoric times through to the present. It is often characterized by the usage of rye flour, barley flour, a mixture of nuts, seeds, and herbs, and varying densities depending on the region. [1] Often, bread is served as an accompaniment to various recipes and meals.
In certain regions of Poland, such as the south-east, a podpłomyk may be made to test the temperature of the baker's oven before the first batch of bread is made. For this purpose, a flatbread about 30 cm in diameter is made of the same dough as the bread. After preheating the oven, it is the first dough to be baked.
Folar is a traditional Portuguese bread served at Easter. The recipe varies from region to region and it may be sweet or salty. Portuguese sweet bread is a bread made with milk, sugar and/or honey, eggs, yeast, flour and sometimes lemon peel to produce a subtly sweet lightly textured loaf or rolls.
Mjukkaka is a round flatbread, with a size of a plate, typically baked in a brick oven, and originates from northern Sweden. They are usually made of rye flour, yeast, margarine, water, salt, milk and light treacle. Mjukkaka is used as any regular bread and are served at breakfast or lunch with just butter.
Flatbrød (literally "flat-bread") is a traditional Norwegian unleavened bread which is usually eaten with fish, salted meats and soups. Originally it was the staple food of Norwegian farmers, shepherds and peasants. Flat bread is dry and free from water so it is possible to store it for a long period of time. [1]
A mortar or mill was used to grind the bark to a fine powder to add to the flour. The dried bark pieces could also be added directly to the grain during milling. The bread was then baked the normal way adding yeast and salt. Bark bread did not leaven as quickly as normal bread due to bark content. The more bark to flour, the slower the leavening.
The recipe is very ancient and was conceived for shepherds, who used to stay far from home for months at a time: pane carasau can last up to one year if it is kept dry. The bread can be eaten either dry or wet (with water, wine, or sauces). A similar, yeast-free bread, with added seasoning, is known as pane guttiau ('dripped bread').
In order of merit, the bread made from refined [thoroughly sieved] flour comes first, after that bread from ordinary wheat, and then the unbolted, made of flour that has not been sifted". [21] The essentiality of bread in the diet was reflected in the name for the rest of the meal: ópson , "condiment", i.e., bread's accompaniment, whatever it ...