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UNLEAVEN BREAD

You can find the photo at: http://www.photozion.com/Stock/pictureitem.asp?picture_cd=DD0005

This particular bread held different names in different regions of Germany.

Alemannic = Schild

East Friesland = Plaskes

Saxony = Quarkkelchen

Swabia = Ostergeigen

Upper Bavaria = Osterlaibl

Pomerania = Osterwolf

The shape of the bread varied as much as the name. 

RECIPES

RECIPE #1
Unleaven bread

Ingredients:

2 cups all-purpose flour

1 cup whole wheat flour

water as needed

Preparation:

  1. Preheat oven to 450 degrees.
  2. Line two large baking sheets with parchment paper.
  3. Mix two flours together and add water until you have a soft, kneadable dough.
  4. Knead about five minutes or longer.
  5. Let dough rest a couple of minutes.
  6. Break off egg-sized portions of dough.
  7. Stretch as thinly as you can before rolling into thin, oval slabs that are as thin as possible.
  8. Prick each slab with a fork or pastry docker.
  9. Place on baking sheet and as soon as sheet is filled with matzohs, place in oven, and bake until crisp and buckled, about 3 minutes. Cool and eat