|Created by||Sebastian Kneipp|
|Main ingredients||Whole-wheat flour|
Kneippbrød ("Kneippbread") is a whole wheat bread named for Sebastian Kneipp, a 19th-century Bavarian priest and hydrotherapist. It is the most popular bread in Norway, Europe's leading bread consumer.
The publisher Søren Mittet first brought Dr. Kneipp's recipe to Norway, where Baker Hansen officially licensed it in 1895. The recipe and name were quickly copied. The official Oslo breakfast 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.
- DinSide. "Norge på brødtoppen" ("Norway on the Bread-top"). 10 Jul 2006. Accessed 22 Jan 2013. (in Norwegian)
|This Norway-related article is a stub. You can help Wikipedia by expanding it.|