Lombard Soup in Baked Bread

For the crispy medieval bread:

1. Put the yeast and honey in lukewarm water. Then add flour and knead well. Spread some flour on the work surface and knead the dough on it for at least 5 minutes. If necessary, add a little flour if the dough is too sticky. Knead until the dough is a homogeneous mass. If you prick the dough with your finger and it returns to its original shape, the dough is ready.
2. Put the dough in a clean bowl, cover with a towel and let rest for 2 hours in a warm place.
3. When it is at least twice its size, divide the dough into three equal parts. Place the loaves of bread on a baking tray lined with baking paper and let rest for about 40 minutes.
4. Preheat the oven to 230 ° C.
5. Before putting them in the oven, dust the loaves of bread with a little flour and cut lightly at the top with a knife.
6. To get the crust nice and crispy, simply fill an ovenproof container with water and put it in the oven under the loaves of bread. Bake for about 30 minutes. The loaves should be dark brown in color and sound hollow when pounded lightly.

For the spice mix:

1. Grate the nutmeg. Put everything in a mortar or a universal chopper and chop or mortar relatively coarsely. Use immediately or place in an airtight container for storage.
2. This spice is very economical to use – less is better here.

For the Lombard soup:

1. Sauté the cleaned and finely chopped carrots in the butter. Pour in the meat stock, add the thyme, salt and pepper and let the soup cook for about 15 minutes.
2. When the carrots are done, fold in the cheese, spices and the egg yolks, whisked with grape juice. Let the soup boil again briefly (do not boil anymore!), Arrange and serve.

For the medieval nuns:

1. Make a firm dough from eggs, egg yolks, flour and salt, roll out about half a finger thick and cut into fine cubes.
2. Heat the lard in a saucepan, fry the cubes in it and then use it as a soup.
3. You can also cook the cubes in the broth you want them for, this takes about 5-10 minutes.