In Sweden, crispbread (or knäckebröd) is often at the heart of the table, served as an alternative to bread with a whole host of toppings – from salmon to cheese to jam. Knäckebröd was introduced into Scandinavian countries in the 1500s and soon became a staple part of the diet. Large discs of crispbread were baked during the harvest and left to preserve over the long, dark winters.
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