[Sca-cooks] Bread baking in December

[wheezul at canby.com]

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

I guess I misremembered - the zweiback (zweyback) recipe is in Rontzier
(German late 16th century.  I blogged about it here:

http://jillwheezul.livejournal.com/176107.html

What I confused it with is a hard dry loaf of rye that is called
lebzelten, another word for lebkuchen.  It's from Staindl (German late
16th century)

I wrote about it here:

http://jillwheezul.livejournal.com/170096.html

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
>
> --------
> 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 ****
>
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