Flat long-life bread, preferably dry flat bread, with an upper side and a lower side, as well as a circumferential side edge connecting the upper side and the lower side, characterised in that the long-life bread - comprises in the region of the upper side at least one depressed region configured in the form of a line and serving as a predetermined break point, which extends from one side of the side edge to the other side of the side edge, namely as far as the opposing side of the side edge, and/or - comprises in the region of the lower side at least one depressed region configured in the form of a line and serving as a predetermined break point, which extends from one side of the side edge to the other side of the side edge, namely as far as the opposing side of the side edge, that the long-life bread comprises in the region of its upper side several depressed regions aligned parallel to one another and/or comprises in the region of its lower side several depressed regions aligned parallel to one another, that the distance interval A between two adjacent depressed regions on the upper side and/or on the lower side is between 0.1 cm and 3 cm, preferably between 1 cm and 2.5 mm, and for particular preference 1.5 cm, that at least one depressed region is configured as a groove with a rectangular cross-section, that the maximum width B of at least one depressed region is between 0.2 mm and 10 mm, preferably between 0.4 mm and 1.5 mm, and for particular preference 0.5 mm, that the depth T of at least one depressed region is between 0.5 mm and 3 mm, preferably between 1 mm and 2.5 mm, and for particular preference between 1.5 mm and 2 mm, and that a) the upper side exhibits a completely rough surface in the regions outside the depressed region(s), and b) that the lower side exhibits a completely rough surface in the regions outside the depressed region(s), that the water content of the long-life bread after the manufacturing process lies between 3% and 9%, preferably between 4% and 8.5%, and for particular preference between 5% and 6.5%, and that the long-life bread comprises at least the following raw materials: a. at least one treated and/or untreated flour type, preferably from the group of wheat, oats, rye, barley, rice, millet, maize, ancient grains, preferably spelt wheat or emmer, or other types of grain, and/or from combinations of the aforesaid flour types, b. at least one solvent consisting of a liquid containing water and/or oil, and c. at least one medium or small component, added as a single additive or mixed additive, such as, for example, salt, sugar, starch, egg white, and/or a chemical leavening agent, preferably baking soda, and/or a biological leavening agent. - comprises in the region of the upper side at least one depressed region configured in the form of a line and serving as a predetermined break point, which extends from one side of the side edge to the other side of the side edge, namely as far as the opposing side of the side edge, - comprises in the region of the lower side at least one depressed region configured in the form of a line and serving as a predetermined break point, which extends from one side of the side edge to the other side of the side edge, namely as far as the opposing side of the side edge, that the distance interval A between two adjacent depressed regions on the upper side and/or on the lower side is between 0.1 cm and 3 cm, preferably between 1 cm and 2.5 mm, and for particular preference 1.5 cm, that at least one depressed region is configured as a groove with a rectangular cross-section, that the maximum width B of at least one depressed region is between 0.2 mm and 10 mm, preferably between 0.4 mm and 1.5 mm, and for particular preference 0.5 mm, that the depth T of at least one depressed region is between 0.5 mm and 3 mm, preferably between 1 mm and 2.5 mm, and for particular preference between 1.5 mm and 2 mm, and that a) the upper side exhibits a completely rough surface in the regions outside the depressed region(s), a) the upper side exhibits a completely rough surface in the regions outside the depressed region(s), that the water content of the long-life bread after the manufacturing process lies between 3% and 9%, preferably between 4% and 8.5%, and for particular preference between 5% and 6.5%, and that the long-life bread comprises at least the following raw materials: a. at least one treated and/or untreated flour type, preferably from the group of wheat, oats, rye, barley, rice, millet, maize, ancient grains, preferably spelt wheat or emmer, or other types of grain, and/or from combinations of the aforesaid flour types, b. at least one solvent consisting of a liquid containing water and/or oil, and c. at least one medium or small component, added as a single additive or mixed additive, such as, for example, salt, sugar, starch, egg white, and/or a chemical leavening agent, preferably baking soda, and/or a biological leavening agent. a. at least one treated and/or untreated flour type, preferably from the group of wheat, oats, rye, barley, rice, millet, maize, ancient grains, preferably spelt wheat or emmer, or other types of grain, and/or from combinations of the aforesaid flour types, b. at least one solvent consisting of a liquid containing water and/or oil, and c. at least one medium or small component, added as a single additive or mixed additive, such as, for example, salt, sugar, starch, egg white, and/or a chemical leavening agent, preferably baking soda, and/or a biological leavening agent.