Unleavened bread Unleavened bread Unleavened bread is any of a wide variety of breads which are not prepared with raising agents such as yeast. Unleavened breads are generally flat breads; however, not all flat breads are unleavened. Unleavened breads, such as the tortilla and roti, are staple foods in Central America and South Asia, respectively. Unleavened breads have symbolic importance in Judaism and Christianity. Jews consume unleavened breads such as matzo during Passover - various traditions explain this usage. Unleavened bread also features in some Western Christian liturgies during the Eucharist, a rite derived from the Last Supper when Jesus broke bread,
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