Finnish-Lippish crossover (part 2 of a bread trilogy)
After harvesting 620 kg of rye, we now have to start thinking about what to do with it. Having already baked Finnish round bread and offered it to the corn spirit (the rest is currently drying on a pole at Abramsgården), we decided to complete a bread trilogy. Using Finnish flour and straw from our field, we additionally baked Lippe straw rolls from Philip's hometown of Lemgo and a speciality from Peter's hometown of Mönchengladbach, an Onjeschwedde (more on that in a separate post soon).
The Lippische Strohsemmel, also known as Lemgoer Strohsemmel, is a culinary speciality from the town of Lemgo, although it is not only produced there but also in other places in Lippe. The recipe for the Strohsemmel is said to have been brought to Lippe by a soldier and baker's apprentice from the Napoleonic campaign against Russia in 1812. He had baked rolls as provisions for the troops and, in accordance with Russian custom, blanched the pieces of yeast dough to ensure a longer shelf life. As he did not have a baking tray, he used a layer of rye straw for baking. The Lemgo master baker Kracht succeeded in acquiring the recipe and the manufacturing rights. Initially, the recipe was kept secret, but by the middle of the 19th century, Lippe straw rolls were being sold in several towns. Even today, the Lemgo straw roll is still very popular, not only in Lippe, and is eaten with Mettwurst sausage, ham, honey, jam or butter. (Wikipedia).
With the support of:
Finnlandinstitut Berlin, Mikko Fritze, Finnlines
#Vöråsparbankaktiastiftelse #harryschaumanstiftelse #grannaslantbruk #perjohangrannas
#art #participartoryart #preserved #rye #strohsemmel #roggen #ernte #harvest #finnland #finland #österbotten #abramsgarden #vöra #vöyri #stoppelfeld #ryestraw #lemgo #lippe #lemgoerstrohsemmel #backen #baking #brühstück
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