Ikkekrøllede

Ikkekrøllede is a Danish term meaning "not curled," used primarily in the context of bread and pastry to denote dough that is not shaped into coils or twists. The phrase appears in regional dialects and older Danish cookbooks, where bakers contrasted ikkekrøllede varieties with krøllede (curled or twisted) forms.

In practice, ikkekrøllede bread refers to straight, flat, or uniformly shaped loaves and pastries where the dough is rolled or stretched but not curled into spirals or braids. The technique emphasizes even thickness and a straight edge, producing a crumb and crust different from knotted or twisted shapes. Because of regional variation, exact criteria can differ by bakery.

Culturally, the term illustrates Danish bread diversity and dialectal labeling in non-standardized settings. It is not widely used in contemporary mass production, where standardized names dominate; in modern contexts, ikkekrøllede may appear in traditional markets, regional cookbooks, or culinary histories as an example of historical shape-based nomenclature.

See also Danish bakery terms, krøllede, flatbread, bread shaping.