Professor Liebig’s Bavarian Brown Bread

Very nutritious and wholesome

Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

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Baron Liebig pronounces this bread to be very superior to that which is made with fine flour solely, both in consequence of the greater amount of nutriment which it contains, and from its slight medicinal effect, which renders it valuable to many persons accustomed to have