Musmehlmus (Whole Wheat Mush)
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | litre |
milk
|
*
|
| 200 | grams |
mushmehl flour
coarsely ground wheat flour |
* |
| 2 | slices |
rye bread
cubed |
|
| 50 | grams |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.5 | litre |
milk
|
*
|
| 2E+2 | grams |
mushmehl flour
coarsely ground wheat flour |
* |
| 2 | slices |
rye bread
cubed |
|
| 5E+1 | grams |
butter
|
|
Directions
Bring the milk to a boil.
Stirring constantly, add the Musmehl flour. Keep at a low boil for 10 to 15 minutes, stirring constantly.
When ready to serve, with a spoon carefully pour the melted butter over the mush (which should already have formed a skin), and put the ryebread cubes on top.
The mush tastes best when eaten from a copper skillet, and must have a 'Schuepet' [browned crust on the bottom]
