[Sca-cooks] German Breads

Robin Carroll-Mann rcarrollmann at gmail.com
Mon Mar 31 08:08:12 PDT 2008

've been asked to provide bread for an upcoming event.  It's a tavern
event, and the theme is German.  The head cook would like some "hearty
peasant bread".  I gather from searching the Florilegium, that rye
bread was eaten, but couldn't find details.  I assume there are no
extant recipes; I'd be happy just knowing what modern recipes come
close.   I know molasses is out, but what about caraway seeds?  Light,
medium, or dark rye flour?

Brighid ni Chiarain
My NEW email is rcarrollmann at gmail.com

More information about the Sca-cooks mailing list