Posted by: hearttohearthcookery | April 9, 2021

Kneaded Until No Grit-A Taste of Hearth Cooking

After the water was added to the finely ground Puhwem corn flour for the preparation of Tunnbröd (a Swedish flatbread) a wood spoon was used to combine the ingredients and then the dough was kneaded until no grit was felt.

After the water was added to the finely ground Puhwem corn flour for the preparation of Tunnbröd (a Swedish flatbread), a wood spoon was used to combine the ingredients and then the dough was kneaded until no grit was felt.

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Posted in culinary history, flatbread, food, food history, Puhwem (white flour corn), receipts, recipes, Swedish foodways, Tunnbröd | Tags: , , , ,

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