"Jens Richter" > wrote in message
news
> On Tue, 26 Jul 2005 09:19:43 -0400, MOMPEAGRAM wrote:
>
> [Vollkornbrot]
>> Actually, you are wrong. This recipe is from my x german sister in law
>> in
>> Wuppertal, Germany. I have made it many times and it is exactly like the
>> Vollkornbrot you can buy here or in a can made in Germany.
>
> Mhm, yes, it's possible but to take yeast/sourdough instead of baking soda
> is more common. However, problem is the "molasses". For a German
> Vollkornbrot ("Schwarzbrot") you need "Zuckerrübensaft" (brand:
> Grafschafter e.g). It's a sort of molasse but it tastes absolutely
> different to e.g. cane molasse/crude blackstrap molasse. In UK there is
> only one (German) bakery in London where "Zuckerrübensaft" is available
> but p&p is £9.90!
>
> cheers
> Jens

Wow! That's some expensive molasses.

All I know is I've been making this recipe since the late 60's. I've had
both the store bought types as well and they are very close in flavour and
texture.

I love it with cream cheese and candied ginger.

Yum

Helen