Kneippbrød [SEP] creator
Kneippbrød
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.
History.
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
its typical ingredients included:
- Two slices of wholemeal bread (Kneippbrød) spread with margarine
- A slice of cheese
- Half a pint of milk
- Half an apple and half an orange
Extra ingredients might include slices of raw uncooked vegetable, such as carrots or swedes. Between autumn and spring, a dose of cod liver oil could be included.
History.
The earliest known modern advocate for school dinners was Count Rumford, who oversaw a program to feed and educate children in late 18th