Matzo them a denser texture than ordinary baked foods made with flour. Hasidic Jews do not cook with matzo, believing that mixing it with water may allow leavening; this stringency is known as "gebrochts". However, Jews who avoid eating "gebrochts" will eat cooked matzo dishes on the eighth day of Passover outside the Land of Israel, as the eighth day is of rabbinic and not Torah origin. Sephardim use matzo soaked in water or stock to make pies or lasagne, known as "mina", "méguena", "mayena" or . Communion wafers used by the Catholic Church as well as in some Protestant traditions
Nordic bread culture bakers’ guild became the triangular "skonrogge" (i.e. a small leavened rye bread that is cleaved and baked again until dry, also Danish beskøjt, French biscuit, Latin bis-coctus: baked twice). Around 1600, the skonrogge was replaced as the baker’s emblem by the pretzel-shaped "kringle", which is still the emblem of the bakers’ guild today. We find the first systematic description of Danish bread in 1821 in Charles Adolph Dénys Mourier’s book on bread and bread-making. He describes various leavened bread types: "rugbrød" (whole rye bread), "franskbrød" (white wheat bread), "sigtebrød" (sifted rye bread) and "tvebakker" (wheat biscuits), as well as unleavened