[Sca-cooks] treacle RE: German Breads

Terry Decker t.d.decker at worldnet.att.net
Mon Mar 31 05:21:06 PDT 2008

----- Original Message ----- 
From: "otsisto" <otsisto at socket.net>

> Long shot here - how about the use of fruit pulp instead of molasses or
> honey, say pounded raisens?

I doubt fruit pulp would have been used as a semi-liquid sweetner for bread 
in period.  That being said, it's a workable idea.  There are more modern 
recipes for whole raisings in rye bread which add a different dimension of 
sweetness and texture.


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