After the finely ground Puhwem (Lenape white flour corn) and water have been mixed and kneaded for the Tunnbröd (a Swedish flatbread), it was time to try the knobby roller I use for knäckebröd.
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Posted by: hearttohearthcookery | April 13, 2021
Knäckebröd Roller-A Taste of Hearth Cooking
Posted in culinary history, flatbread, food, food history, Puhwem (white flour corn), receipts, recipes, Swedish foodways, Tunnbröd | Tags: culinary history, food, food history, foodways, Swedish foodways
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