Bread - Storage - with Linen and Cinnamon

Organic bread is best bought daily from a place that stores it in an airy, dry place on untreated wood. It can be tossed directly into a washable cloth bag (no packaging necessary), thrown into the bike or backpack. In the household it is best to place it in a washable pure-linen bag. In summer it is slightly moistened and then it is placed tied up into a large pot. Quality bread stays fresh that way for a long time.

In the fast-life, industrial bread has to travel long carbon-belching distances. Freed out of its plastic bag, it is quickly befallen by black bread mold. A new paper has been developed that is coated in cinnamon essential oil and solid wax paraffin which it is said should enhance anti fungal activity.
Maybe, one could add a cinnamon stick to one's bread bag/container?

Update
Cinnamon (Cinnamomum cassia ) May Prevent Common Types Of Foodborne Illnesses, 0714

Honey biscuits with apricots

Get:
200g soft organic butter
150g organic honey
2 tsp ground cinnamon
2/3 nutmeg, grated
150g chopped dried unsulphured apricots
200g chopped blanched almonds
450g organic spelt flour

Do:
Preheat oven to 190°c.
Beat butter and honey smooth with a wooden spoon.
Add cinnamon and nutmeg. Beat.
Mix in apricots and nuts.
Add 400g flour and knead into a dry dough. Add more flour if sticky. Cool for 15+ minutes.
Sprinkle a little of the remaining flour on a tea towel (linen). Roll out half of the pastry quite thin. This will further crush some of the nuts. Turn the pastry once or twice so it does not stick to the cloth.
Stamp out biscuits. Press down hard to cut through the fruit and nuts. (Alternatively make the pastry into a roll and cut off round discs).
Butter a baking tray.
Place the biscuits on it and bake in the oven for 15 minutes on the second shelf from the bottom.
Repeat until all the dough is used up.
Store in a tin.

Tip.
Make biscuits of different sizes for different occasions. Small ones are good portable food. Big ones for home use.

How to blanch almonds

Almond biscuits

get
450g wholemeal flour (spelt flour)
2 tbsp honey
1 egg
1.5 heaped teasp ground cinnamon
250g butter
450g organic almonds

do
Blanch almonds: add to a pot of boiling water for a few minutes. Pour out hot water and add cold water. Rinse twice in a sieve. Rub almonds repeatedly between the hands and remove skins. Wash from time to time to assist with separation of almonds and skins.
Mix honey and egg in the middle of the flour in a large bowl.
Add cinnamon, butter flakes. Grate 300g almonds and add to the mixture.
Knead to a pastry. Add extra flour if sticky.
Cool in fridge.
Roll out thin.
Using cookie cutting tools cut out shapes. Place a whole or half an almond on each cookie, pressing lightly.

Bake at 190°c for 8 minutes on a baking tray in batches. Cool.
Store in a tin lined with greaseproof paper in a cool place.

Also delicious as filled cookies (as shown in the second picture).

Filled almond biscuits with apricot and blackcurrent

get
450g wholemeal flour (spelt flour)
2 tbsp honey
1 egg
1.5 heaped teasp ground cinnamon
250g butter
200g blanched almonds(+)
100g blackcurrent jam
100g apricot jam
1 tsp cinnamon
1 tsp icing sugar

do
Mix honey and egg in the middle of the flour in a large bowl.
Add cinnamon, butter flakes, ground almonds
Knead to a pastry. Add extra flour if sticky.
Cool in fridge.
Roll out thin.
Using 2 cookie cutting tools, the same shape but different sizes:

• Stamp out cookies with the larger cutter
• Use the smaller cutter to stamp out a hole in the middle of half of them making frames
• The frames should be about 1 cm wide or they are unmanageable and break easily
• Use the cut-outs too.
  

Bake at 190°c for 8 minutes on a baking tray in batches. Remove delicate frames carefully from tray. Cool.
Spread a little jam of one colour on the outer edges of the whole cookies. Place the frames on them and press lightly so they stick. The outer edges should match. Mix cinnamon and icing sugar. Sprinkle a little on each cookie frame through a fine sieve. Put half a flat teaspoon of jam (same colour) into the hole to fill the biscuit to the level of the frame. Carefully press it flat with the spoon. Do not use too much jam or they cannot be stacked in a tin.
Repeat with half of the biscuits and then change colour for the other half.
Spread a little jam on half the cut-outs and put the other half on them. Sprinkle with cinnamon-icing sugar mixture.
Store in a tin lined with greaseproof paper in a cool place.