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In the eastern part of Finland, there is a cultural link to Russia and Slavic bread traditions. In the Nordic countries, bread was the main part of a meal until the late 18th century. Four different bread regions can be found in the Nordic area in the late 19th century. In the south, soft rye bread dominated.
For generations, white bread was the preferred bread of the rich while the poor ate dark (whole grain) bread. However, in most Western societies, the connotations reversed in the late 20th century, with whole-grain bread becoming preferred as having superior nutritional value while Chorleywood bread became associated with lower-class ignorance ...
In western Finland, people used to bake a lot of bread at a time, but rarely. In the east, they used to bake less, but at least weekly. [2] The old tradition was that all bread in the house for the year was baked over a few days, in a large oven that took a long time to cool. Jälkiuunileipä (lit.
Arab culture also has a concept of "bread and salt" (خبز وملح or عيش وملح), not in the context of welcoming, but as an expression of alliance by eating together, symbolizing the rapprochement between two persons. Eating bread and salt with a friend is considered to create a moral obligation which requires gratitude.
Crispbread [1] [a] 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 [2] and was for a long time considered a poor man's diet. [3] [4]
Pan de campo is a flatbread with a name that is thought of as country bread, camp bread, or cowboy bread. [1] The bread was a regional staple of cowboy and vaqueros of southern Texas . [ 2 ] Celebrated in several southern Texas festivals, it was named an official symbol of Texas in 2005.
Mum's Traditional Irish Soda Bread. Courtesy of Gemma Stafford at Gemma's Bigger Bolder Baking. Ingredients. 1 3/4 cups (265g/ 9oz) whole wheat flour (fine or coarsely ground) 1 3/4 cups (265g/9oz ...
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