"Ryeflour,salt,water" . . . . . . . "Crispbread"@en . "Hard bread"@en . "Crispbread (Swedish: kn\u00E4ckebr\u00F6d, h\u00E5rt br\u00F6d, h\u00E5rdbr\u00F6d, spisbr\u00F6d, kn\u00E4cke, Danish: kn\u00E6kbr\u00F8d, Norwegian: knekkebr\u00F8d, Finnish: n\u00E4kkileip\u00E4, Estonian: n\u00E4kileib, Icelandic: hr\u00F6kkbrau\u00F0, Faroese: knekkbrey\u00F0, German: Kn\u00E4ckebrot or Kn\u00E4cke, Low German: Knackbrood, Dutch: kn\u00E4ckebr\u00F6d) is a flat and dry type of bread or cracker, containing mostly rye flour. Crispbreads are light and keep fresh for a very long time. Crispbread is a staple food and was for a long time considered a poor man's diet."@en . .