This is a recipe for the most commonly eaten bread in medieval times, dark rye bread, and a recipe for delicious onion soup, a soup that may be the starter at a festive dinner.
COARSE RYE BREAD
1 batch of leaven (25 g of yeast dissolved in 2 dl of lukewarm water. Mix with 2 dl rye-meal. Leave in room temperature overnight)
1 litre coarse rye-meal
1/2 litre lukewarm water
1 tablespoon salt
2 dl sifted rye-meal
Mix lukewarm water, leaven, rye-meal and salt. Knead it. Put it in a bowl and allow to rise overnight. Put the dough on the pastry board and knead it with the sifted flour until smooth. Form a round loaf, and let rise under a cloth for 45 minutes. Bake in the lower part of the oven at 200 degrees C for one hour. Eat it after a day or two.
ONION SOUP
1/2 litres of onions or leeks (green leeks look nice in the soup!)
7 dl stock
1 dl thick cream
2 tablespoons flour
Clean, shred or slice the onions. Boil until soft in the stock (chicken or veal stock will do fine). Before serving, thicken the soup with some flour mixed with cream, bring the soup to a boil and it is ready to serve