Matzo must be ground from one of the five grains specified in Jewish law for Passover matzo: wheat, barley, spelt, rye or oat. Per Ashkenazic tradition, matzo made with wine, fruit juice, onion, garlic, etc., is not acceptable for use at any time during the Passover festival except by the elderly or unwell. Matzo dough is quickly mixed and rolled out without an autolyse step as used for leavened breads. Most forms are pricked with a fork or a similar tool to keep the finished product from puffing up, and the resulting flat piece of dough is cooked at high temperature
Nordic bread culture society. The process of how to make everyday bread was kept among women as tacit knowledge. A minority group in northern Sweden in the valley of Torneå, known as the Tornedalians, baked a soft bread called rieska (unleavened bread). Quite unlike other types of bread in the surrounding northern region, rieska is a type of bread that does not keep, which is why it is baked daily or weekly. The Sàmi people have also baked soft bread on stones on a more daily basis. The large Finnish minority group in Sweden has eaten a stiffer rye bread baked with sour