Mmmmmmm....pumpernickel bread. The bread turned out soooo good. I love rye bread, especially with caraway seeds. I'm not sure what makes a bread "pumpernickel" as opposed to "rye". The recipe is from Claudia Roden's The Book of Jewish Food: An Odyssey from Samarkand to New York. The only problem is we can't eat both loaves of pumpernickel before they go stale. So I found a recipe -- bread and beer porridge -- which uses rye bread. It's from European Peasant Cookery by Elizabeth Luard.
I hope the soup is as good as it sounds. And, yes, the soup does sound good to me! It's a Danish recipe and the ingredients are rye bread, lager, and lemon zest with cream, powdered cinnamon or ginger, and brown sugar. Until then, I'll enjoy the bread sliced with lots of sweet butter.
er nå i salg på åpningsseremonien, priset til 100 kr.
Poler har alltid
Posted by: Monster Beats | 09/14/2012 at 02:44 AM