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Musmehlmus
(Whole Wheat Mush)

1 1/2 liters milk (1 1/2 quarts)
200 g musmehl flour (7 oz)
2 slices rye bread, cubed
50 g butter (3 1/2 Tbsp)

From grandmother's more thrifty times, rarely encountered today.
Musmehlmus is a coarsely ground wheat flour. In olden times, spelt
flour, from which only part of the bran has been removed.

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).

Serves 4.

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