Swedish Grain and Bread Foodways

Specialised

Barley was the northern grain and rye the southern one; wheat is a latecomer over most of the country. KNÄCKEBRÖD, thin dry crispbread, was baked in batches around the sowing and harvest and stored for months on poles — the perfect bread for a place with a short baking season and a long winter. Beside it: limpa, the sweet-spiced rye loaf; vörtbröd at Christmas with wort and spices; tunnbröd, the soft flatbread of the north, which is what wraps a modern kebab in Sweden.