[Sca-cooks] Bread baking in December

[Stefan li Rous]

<<<  Based on a contemporary recipe for zweiback, it may very well be  
rye.
Katherine >>>

So, what would this contemporary recipe be? And from where?

We have few enough fine, white wheat recipes, and that seems to be the  
'goal' of fine period baking. Rye seems to be for the lower class, so  
I'm surprised to see a recipe for it written down.

Thanks,
    Stefan

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THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          StefanliRous at austin.rr.com
http://www.linkedin.com/in/marksharris
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****