Matzo (steamed) immediately after rice flour is mixed with water and they pierce it many times with handle of the spoon to let out steam so that the bread will not rise (this custom is called "juthante kannu kuthal" in the Malayalam language meaning "piercing the bread according to the custom of Jews"). This bread is cut by the head of the family and shared among the family members. In Israel, the Saint James Vicariate For Hebrew Speaking Catholics uses matzo as the host for the Eucharistic celebration in the Mass as a form of inculturation. At the end of World
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