102Re: [cooking_rumpolt] German bread recipes
- Sep 7, 2007"Weck" is a version of a kaiser roll, but with caraway seeds and kosher salt on top. It is
actually called Kimmelweck. It is a specific kind of bread roll very popular with German
immigrants in Western New York/Buffalo New York area.
Here is a website with the history of beef on weck:
As for period German bread recipes, I don't know of any, but there are so many period German
cookbooks that haven't been translated yet, that I can't say that there are none. However,
medieval Germany had a Baker's Guild that was very strong and it is possible that all the old
recipes were never written down, but passed on from generation to generation by word of mouth and
--- ranvaig@... wrote:
> Are there any German period bread recipes? I'd like both a white bread and a rye bread.My thoughts are whirled like a potter's wheel; King Henry VI, part I: I, v
> In Rumpolt there are many recipes that use bread, but I haven't seen a recipe for making it.
> The cooks probably just purchased it.
> Sometimes the bread is called "Weck". "Beef on Weck" is on a roll that I'd call a kaiser roll.
> Would that have been true then too?
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