John Myers
Ingredients for 2 servings:
- 1 liter of water
- 300 g bread(s) (wheat bread)
- 100 g wholemeal bread
- 200 g bread(s) (rye bread)
- 50 g sugar
- 250 ml milk
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes
A simple soup made from mixed wheat bread, mixed rye bread and wholemeal bread.
Pour 500 ml of cold water into a medium-sized saucepan. Cut the bread into small pieces and add it to the water in the pan. Press the bread down slightly to coat everything, and bring slowly to a boil. Let the bread cook briefly, about 2 minutes, and then add the milk. Bring back to a boil and simmer for another minute, stirring constantly. Be careful, it will splash! Now add the sugar and mix everything well. Crush the cooked bread a little, if desired. Remove the soup from the heat and serve. We had this bread soup every morning at our medieval festival, which lasted several days.
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