[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
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