Once considered poor man’s food, crispbread (knäckebröd or tunnbröd), has been baked in Sweden for over 500 years, and it can last for at least a year. Traditionally it is baked only twice a year – in the fall and in the spring. You will find this bread in almost every pantry throughout the country and accompanying almost every meal. There are still baking cabins – especially in mid to northern Sweden where people gather to make this bread for personal use of for special events like Christmas markets. The bread is baked different in each part of the country using a stone oven. If there is a hole in the middle that was what people did to hang it above the stove to keep it dry.