Artisan Sourdough Rye Bread inspired by Anders Zorn's Baking the bread
Bread-making in Sweden during this time was typically done at home, and baking in a communal wood-fired oven was not uncommon in rural areas. In Zorn's time, bread was often baked in large batches and stored for an extended period, sometimes weeks or even months. This was particularly true for hard breads like crispbread (knäckebröd), which were specifically designed to have a long shelf life.
