Posted by: hearttohearthcookery | July 31, 2014

Baking Cattail Pollen Bread

IMG_9707-001  After kneading well the cattail pollen, Lenape white flour corn hominy flour and water, the cattail pollen bread was formed into about a six inch diameter and one inch thick bread (see previous posts quoting John Heckewelder) and placed supported by a stone to bake.

Visit my website at:   www.hearttohearthcookery.com


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