Crisp bread (Flatbrød)

Ant King, cartoon, drawing, Heffanutt, illustration, imagination, Norway, Norwegian history, pencil, Travel, Norway

A short Norwegian history lesson

A tine (or laup) known in Norway since the 1600s, is a wooden food container and storage. It was often decorated with woodcarvings and/or traditional rose paintings. Today it is mostly used as decoration and collectables.

Stabbur– A traditional building for food storage, mentioned in the Gulating Law in the 900s, and is still existing today. The building stands on top of wooden or stone pillars, to prevent mice, rats and other animals from getting into the building. It could either have one or two floors. Every autumn it was filled to the brim with food for a long winter. Sometimes people also stored precious clothes or fragile possessions here. Some of the stabbur you can find today are very old and beautifully crafted.

Flatbrød (crispbread) – Flatbrød has a long tradition in Norway, and at the end of the middel ages (500-1500) it was the most common daily bread. It was the original bread to the mid-to-late 1800s in the cities and early 1900s in the countryside. Bread as we know it today had other local names, like “kake” cake. Flatbrød is traditionally baked with barley and/or oats and fried on a slab of stone or a iron “takke”. The baking of flatbrød was done twice a year and stored in huge piles in the stabbur. Flatbrød is very storable, it can last a year and even longer. It is thin and crisp which makes it fragile. It crumbles easily, so it is needed to handle it with care. Flatbrød was usually eaten with fish such as herring, as well as with soup. Flatbrød was a staple food on journeys both by land and sea. It was stored in containers like a tine or barrels. The most known seafarers the vikings brought flatbrød with them on their ships.

Flatbread struggles:

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