Photo: Pål Allan / www.imagebank.sweden.se
Kavring and knäckebröd are two breads found in virtually every Swedish smörgåsbord. Both are typical of Sweden’s traditional food storage culture. Kavring is a dense, dark rye bread that is sliced thin and boasts lots of flavor. Knäckebröd, translated as crispbread or hard bread, is usually also baked from rye. The dough is rolled into a large format, and the bread is dried after baking for the sake of both flavor and shelf life.
Kavring and crispbread are found in many local versions all over Sweden. Tunnbröd, a light-colored bread that is rolled very, very thin and is available in both soft and hard varieties, is typical of northern Sweden.
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Innkeeper Emeritus Carl Jan Granqvist selected the dishes. Journalist and author Lena Katarina Swanberg wrote the texts.
The authors alone are responsible for the opinions expressed on this web page.
Translation: Victor Kayfetz
© Photos: Pål Allan / www.imagebank.sweden.se
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