Onjeschwedde
Onjeschwedde , more rarely Ongeschwedde , is a bread specialty from Mönchengladbach , more precisely from the districts of Rheydt and Wickrath . It is a sweet mixed rye bread with currants and aniseed . The name Onjeschwedde ( ungeschwitzt ) refers to the fact that the bread is baked with flour from newly harvested grain. The flour is then more humid than when it is ground from seasoned grain that has already exuded a large part of the moisture. It is therefore mostly baked in late summer after harvest and is only available for a period of five to six weeks.
Typical spreads for Onjeschwedde are liver sausage , applesauce , beet cabbage or just butter.
Web links
- Onjeschwedde . Stefanie Herberth. September 25, 2016. Retrieved August 7, 2018.
Individual evidence
- ↑ Klas Libuda: It's Onjeschwedde time in the bakery . RP-Online. August 22, 2014. Retrieved August 7, 2018.