Kneippbrød
| Type | Bread |
|---|---|
| Created by | Sebastian Kneipp |
| Main ingredients | Whole-wheat flour |
Kneippbrød (ⓘ; "Kneippbread") is a whole wheat bread. It is named for Sebastian Kneipp (1821–1897), a 19th-century Bavarian priest and hydrotherapist. It is the most popular bread in Norway.[1][2] In Norway, Kneippbrød must be made mostly from whole meal wheat flour and must weigh 750 grams.
History[edit]
The publisher Søren Mittet first brought Dr. Kneipp's recipe to Norway, where the bakery Baker Hansen AS officially licensed it in 1895. The recipe and name were quickly copied. The official Oslo breakfast (Oslofrokosten) first prepared for Norwegian schools in 1929, employed a coarse form of the bread. According to FEDIMA, as of 2006, more than 60 million loaves were consumed annually.[1][3][4] [5][6]
See also[edit]
References[edit]
- ^ a b DinSide. "Norge på brødtoppen" ("Norway on the Bread-top"). 10 Jul 2006. Accessed 22 Jan 2013. (in Norwegian)
- ^ "Sebastian Kneipp". kneipp.com. Retrieved December 1, 2019.
- ^ "Brød". bakerhansen.no. Retrieved December 1, 2019.
- ^ "Dr. Kneipps brød". bakerhansen.no. Retrieved December 1, 2019.
- ^ "Kneippbrødets historie". nrk.no. 3 October 2002. Retrieved December 1, 2019.
- ^ "Oslofrokosten". frukt.no. Archived from the original on June 9, 2019. Retrieved December 1, 2019.
| Types |  | |
|---|---|---|
| Ingredients | ||
| Equipment | ||
| Processes and techniques | ||
| Uses | ||
| Other | ||
| List articles | ||
 | This Norway-related article is a stub. You can help Wikipedia by expanding it. |
 | This bread-related article is a stub. You can help Wikipedia by expanding it. |