[Sca-cooks] treacle RE: German Breads

[Terry Decker]

----- 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.

Bear