Thanks, Kelli, I don't have a horseradish plant, but wild grapes are everywhere, so leaves are easy to come by. I will go easy on the amount the first time.
Karr - thanks for the link, I will forward that to my sis! I was skeptical about the bread in the brine, but good to know it can be done that way. My folks used to bake their own rye and barley breads. A coarse, moist, dense, real peasant bread. They also had a slightly lighter colored sourdough version. They had to special order the flour in huge sacks through some store or bakery because it isn't generally available. I remember they stored the flour in huge hip-high round tin containers under the basement stairs. My dad had made an old time wooden tub that they used for raising the dough. It's a shame we never wrote down the exact recipes or steps.
