page_title: Tunnbröd
hierarchical_section_title: Tunnbröd
caption_attribution_description: English: Thinbread from the northern part of Sweden. On the left side a modern bread made out of wheat, rye and yeast, on the right side a traditional bread made out of barley and milk Svenska: Norrlänskt tunnbröd. Till vänster ett modernt bageribakat tunnbröd gjort på vetemjöl, rågmjöl och jäst. Till höger ett osyrat tunnbröd bakat i bagarstuga gjort på kornmjöl och mjölk
context_page_description: Tunnbröd is the Swedish version of flatbread and properly belongs to northern Swedish cuisine where housewives share a common bakery to produce it. Tunnbröd can be soft or crisp, and comes in many variants depending on choice of grain, leavening agent and rolling pin. The dough is made from any combination of wheat, barley and rye; the leavening agent can be both yeast and ammonium carbonate.
  Soft tunnbröd is commonly used like a crêpe or tortilla as a wrap for other food. A popular fast food dish is soft tunnbröd rolled around mashed potatoes and a hot dog, known as tunnbröd roll.
  Another traditional old Swedish method of eating soft tunnbröd is burrito-style, combined with mashed potatoes and roasted herring.
  Traditionally, tunnbröd is eaten with fermented herring and as dip in the pot. A spiced soft bread is generally used for this, and the bread is soaked in the stock left from cooking the Christmas ham.
  Crisp tunnbröd differs from knäckebröd in being thinner and more compact, containing fewer air bubbles. The consistency and taste of tunnbröd can vary a lot, as recipes and preparation of the bread differ depending on the bakery.
context_section_description: Tunnbröd (Swedish: [ˈtɵ̂nːbrøːd]; literally "thinbread") is the Swedish version of flatbread and properly belongs to northern Swedish cuisine where housewives share a common bakery to produce it. Tunnbröd can be soft or crisp, and comes in many variants depending on choice of grain, leavening agent (or lack thereof) and rolling pin. The dough is made from any combination of wheat, barley and rye; the leavening agent can be both yeast and ammonium carbonate.
  Soft tunnbröd is commonly used like a crêpe or tortilla  as a wrap  for other food. A popular fast food dish is soft tunnbröd rolled around mashed potatoes and a hot dog, known as tunnbröd roll (tunnbrödsrulle).
   
  Another traditional old Swedish method of eating soft tunnbröd is burrito-style, combined with mashed potatoes and roasted herring.
  Traditionally, tunnbröd is eaten with  fermented herring (surströmming) and as dip in the pot (dopp i grytan). A spiced soft bread is generally used for this, and the bread is soaked in the stock left from cooking the Christmas ham. 
  Crisp tunnbröd differs from knäckebröd (crispbread) in being thinner and more compact, containing fewer air bubbles. The consistency and taste of tunnbröd can vary a lot, as recipes and preparation of the bread differ depending on the bakery. Traditionally housewives would keep recipes a closely guarded secret only shared with other family members.
caption: Two varieties of Swedish Tunnbröd. Left is a modern version that contains rye, wheat and yeast, on the right is a traditional version made with milk and barley
exif: {"Image ImageDescription": "", "Image Make": "Konica Minolta Camera, Inc.", "Image Model": "DiMAGE Z2", "Image Orientation": "Horizontal (normal)", "Image XResolution": "72", "Image YResolution": "72", "Image ResolutionUnit": "Pixels/Inch", "Image Software": "GIMP 2.10.14", "Image DateTime": "2020:09:19 03:27:23", "Image Artist": "Mikael Lindmark", "Image YCbCrPositioning": "Co-sited", "Image Copyright": "Creative Commons Attribution ShareAlike", "Image ExifOffset": "432", "Thumbnail ImageWidth": "256", "Thumbnail ImageLength": "192", "Thumbnail BitsPerSample": "[8, 8, 8]", "Thumbnail Compression": "JPEG (old-style)", "Thumbnail PhotometricInterpretation": "6", "Thumbnail SamplesPerPixel": "3", "Thumbnail JPEGInterchangeFormat": "1976", "Thumbnail JPEGInterchangeFormatLength": "9868", "EXIF ExposureTime": "1/40", "EXIF FNumber": "14/5", "EXIF ExposureProgram": "Program Normal", "EXIF ISOSpeedRatings": "80", "EXIF ExifVersion": "0220", "EXIF DateTimeOriginal": "2007:07:14 12:40:41", "EXIF DateTimeDigitized": "2007:07:14 12:40:41", "EXIF ComponentsConfiguration": "YCbCr", "EXIF CompressedBitsPerPixel": "4", "EXIF BrightnessValue": "14/5", "EXIF ExposureBiasValue": "0", "EXIF MaxApertureValue": "3", "EXIF MeteringMode": "Pattern", "EXIF LightSource": "Unknown", "EXIF Flash": "Flash did not fire, auto mode", "EXIF FocalLength": "63/10", "EXIF SubjectArea": "[1136, 852, 295, 226]", "EXIF FlashPixVersion": "0100", "EXIF ColorSpace": "sRGB", "EXIF ExifImageWidth": "2272", "EXIF ExifImageLength": "1704", "EXIF FileSource": "Digital Camera", "EXIF SceneType": "Directly Photographed", "EXIF CustomRendered": "Normal", "EXIF ExposureMode": "Auto Exposure", "EXIF WhiteBalance": "Auto", "EXIF DigitalZoomRatio": "0", "EXIF FocalLengthIn35mmFilm": "38", "EXIF SceneCaptureType": "Standard", "EXIF GainControl": "None", "EXIF Contrast": "Normal", "EXIF Saturation": "Normal", "EXIF Sharpness": "Normal", "EXIF SubjectDistanceRange": "1"}