On breads
Breads from Schachtafeln der Gesundheyt
Semmelbrot - finer white bread rolls
Kleyen brot - bran bread (whole grained?)
Ungehöfelt brot - unleavened breads - it looks like communion wafers in the picture to me.
Ryßbrot - Rice bread
Ofenbrot - Oven baked bread
Scherbenbrot - bread baked in an earthenware vessel
Steinbrot - bread baked on a baking stone
According to the accompanying text to this woodcut:
Semmel is the best of the bread for health - superior when well baked and risen. It makes one fat and can be constipating when made with newly ground flour, but not so much with older flour. The best service is with a good meat stock, or egg soup with spices, or toasted with spiced meat.
Kleyenbrot is crumbly, best when made with only a bit of bran in it. It should be eaten with fat meat, or a dish cooked with sweet milk.
Ungehöfelt brot is best when well-salted and well-baked. It is best when eaten with ginger or trisanet spices and honey water or an old wine.
Ryßbrot - rice bread is hard to digest but brings good color, good dreams and makes a body fat. It is best to make it when the rice is sticky. It's good to eat while bathing. Suggested eating with wild turnip greens and almond oil.
Ofenbrot is often unevenly baked - burned on one part and half baked on another. It is best when well tempered and evenly cooked. It's best with water and sugar, or with sweet foods made with it grated into it.
Scherbenbrot is considered inferior because it is mixed with oil (presumably to keep it from sticking to the pot) making it constipating. It is baked on top of the stove, and one should salt it well and remove the excess oil that might remain around it. It should be well-raised and finely textured. It should be eaten with crispy meat and brew, and the food should be well spiced.
Steynbrot is inferior in three ways - it is overcooked, and undercooked and mixed with ashes. It is inferior to oven baked bread. It is best eaten with fat meat and a good wine.