Kneippbrød Explained

Kneippbrød
Creator:	Sebastian Kneipp
Type:	Bread
Main Ingredient:	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

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

• Sebastian Kneipp

Notes and References

1. DinSide. "Norge på brødtoppen" ("Norway on the Bread-top"). 10 Jul 2006. Accessed 22 Jan 2013.
2. Web site: Sebastian Kneipp. kneipp.com . December 1, 2019.
3. Web site: Brød. bakerhansen.no . December 1, 2019.
4. Web site: Dr. Kneipps brød. bakerhansen.no. December 1, 2019.
5. Web site: Kneippbrødets historie. nrk.no. 3 October 2002. December 1, 2019.
6. Web site: Oslofrokosten. frukt.no. December 1, 2019. June 9, 2019. https://web.archive.org/web/20190609172222/https://www.frukt.no/artikler/skolemaltidets-historie/. dead.