Yeah, yeah, it’s , not bread.blog. We’ve got some thoughts on bread that we knead to put out there, dough. 😉 So roll up your sleeves, and let the baking begin!
While we firmly believe that —grain, water and heat—is the founding food of civilization, there’s another food made of grains that has been around for a long, long time, and that is bread. Bread is just as versatile as in terms of cultural and material expression: there are flat breads, squishy breads, rustic breads, rye breads, French breads (les baguettes), dense bread, seed bread, sandwich bread, you name it!
Recent studies have placed the first bread in the archaeological record in modern-day Jordan, about 14, 000 years ago. It was made of emmer wheat and smashed tubers (potatoes/roots). People baked it by sticking the dough on the inside of a hot clay wall, similar to a tandoor oven. This super early bread
Porridge Bread Made Easy
The agricultural revolution; archaeologists hypothesize that it was prepared for special occasions, as a treat. Meaning: perhaps this bread was so enjoyable, such a handy source of portable food, that it
The agricultural revolution, and ancient peoples started farming in order to have a steadier supply of grains from which to bake their bread.
Soon people started experimenting with yeast and milling and different methods of baking. Around the world, one billion different bread cultures—metaphysical codified rules and expressions of human society, and small colonies of living yeast bacteria alike— were born. is the primitive food, and bread is more complicated. It took a while to get to “the daily bread, ” but we humans have never looked back. Even us gruel groupies aren’t denying that bread is the bomb. And so, we are very excited to tell you about a very special type of bread…. bread!
Zucchini Bread With Oats Recipe
Bread is a bread that uses as one of its ingredients. The must be cooked before adding—bread made out of oat flour is not bread. Bread made with oatmeal is bread.
Fact #1: The first recipe printed on a package of food was “oat bread” ( bread) published by Quaker Oats in 1886. You can tell a lot about a time period based on how they cooked, and this is a domesticity-championing Victorian recipe, through and through.
For each loaf, soak overnight a sponge of yeast dissolved in a pint of warm water and a cup of sifted flour. In the morning take a cup of Rolled Oats, pour over it a cup of boiling water and set it to stand until nearly cold. Add two teaspoons of melted butter, two tablespoons of sugar, and a pinch of soda. Add all to the sponge and stir in white wheat flour until it is as stiff as can be stirred with a spoon. Let it rise until night, and bake one hour.
Traditional Porridge Bread
Housewives and domestic workers around the country knew how to make a “sponge” (an instant yeast and warm water quick-start bread recipe). They also knew how to make ! Thus, following along on the back of the novel tin container, cooks mixed their sponge with an oatmeal , kneaded the combo along with milk, butter, and a lot of white flour, and created bread. They served that baby up with more butter and served it to the children for breakfast, or packed it for the husband heading off to the factory.
Personally, we think this recipe sounds like it would sit pretty heavy, or “stiffly, ” in your stomach. Cooking was weird in the Victorian age—lots of flour, lots of dairy, long and complicated recipes, not a whole lot of spices or fresh vegetables. It was both poverty food and an ostentatious show of wealth (TOO MANY animal products, not enough thought about waste or relating to the environment).
Fact #2: Smart cooks everywhere make bread because it’s what they have. There are lots of recipes out there for breads that exist simply as a way to use up leftover , such as this one from King Arthur flour’s website.We like this idea, as it is true to one of ’s defining traits: is economical. Leftover ? No problem, let’s add it to the daily bread. It’s all grains, anyways.
Banana Oat Bread
Fact #3: bread has a unique and incredible texture and it is a great way to add more flavors to a plain loaf. !!!
We’ve talked about the slow-foods movement in great depth before. Its principles of local, artisan, sustainable production are just as applicable with bread. Projects like Washington State University’s Bread Lab, and baker/authors such as Peter Reinhart (The Bread Revolution), Chad Robertson (Tartine Bread), andRichard Bertinet (Crust, Dough, Crumb), have championed simple recipes, slow rising, and knowing where your ingredients comes from. Since mainstream American cuisine hit rock bottom in the mid 20
Century, New American cuisine has made a concentrated effort at artistry, and rustic country-style bread is an essential part of that palette. Maybe it was the rising awareness of health food, the pushback against industrial food production (ie, Bread Lab is running a contest right now for bakers around the world, challenging them to reinvent a sliced sandwich bread that hasn’t had all of its nutrition stripped from it and still tastes good). Maybe it was because travel to Europe became accessible to the American middle class; Statistics estimate that 98% of French people eat bread every day; French boulangeries are an intangible cultural treasure. Once you have eaten French bread (the same as once you have eaten Italian gelato, or Japanese ramen, or Mexican fresh tortillas, or farm-fresh eggs and produce, etc, etc, all world cuisine?), it is challenging to live without it, and the grocery-store substitutes available to you become offensive at how poorly they imitate the real thing. Anyways. Bakers in America have gotten better at baking bread.
Gluten Free Porridge Bread Recipe
The bakery that was instrumental in bringing country-style sourdough bread to the young, the hip, and the culinary-minded is San Francisco’s Tartine. Run by husband and wife combo Elizabeth Prueitt and Chad Robertson, Tartine began as a pastry shop in 2002 and has since expanded into a small empire in the Bay Area, pumping out loaves at the bakery’s hip warehouse, the “manufactory, ” and supplying them to loads of restaurants in the region. When Robertson published
(Eater wrote a pretty compelling article about the bread scene in the Bay Area, arguing that detail-oriented tech engineers are natural bakers, as slow-foods bread-baking is highly variable, and allows multiple opportunities to nerd out about hydration percentages and proof times. Tech bros = bread bros?)
Tartine is a respectable place of grains: if anyone shows up at a Tartine location to buy a loaf of fancy bread, they will have many options of which to try. Three types of bread that are always in stock: the country-style white bread sourdough (the classic, it’s very puffy and rustic), an ancient grain loaf (cool anthropology here – these breads are baked with the founding grains of civilization, including emmer and einkorn wheat, barley, and millet), and… a loaf!
Breakfast Porridge Bread Recipe
Slice of bread. We took it camping, and the bread stayed moist for several days after it had been sliced open. We didn’t taste polenta really, but it added some fun flecked texture.
When we got home, we tried our hand at a bread. Since we were going to be making sourdough, we decided to pull out our old fermented recipe and add some sour to the sourdough bread. We mixed hulled buckwheat, water, and a half a spoonful of sourdough starter, then soaked it overnight, at the same time that the bread leaven rose. The next morning, we mixed the leaven into water and flour, as per usual in the bread baking process, and while we let the dough do its first rest, we boiled the buckwheat into a . Then, after it had cooled, we began to add in large spoonfuls of buckwheat to the bread dough at each half hour increment that we kneaded the dough. By the time we let the dough do its bulk rise overnight, all of the had been incorporated. The result was great, very moist, good flavor.
(Note: we use a much higher ratio of wheat to white flour than Tartine does (80 wheat:20 white, vs. Tartine’s 10 wheat:90 white), hence the difference in color. It’s a different flavor, too. We prefer it because whole wheat is a slower digesting carbohydrate, thus whole wheat toast will leave you full longer than white toast. The flavor is also more complex than pure white flour.)
Old Fashioned Porridge Bread Recipe
Like good scientists, we repeated the process a few weeks later to test the hypothesis, but this time we changed a variable: we used white grits instead of buckwheat. The fermentation was the same, we cooked the grits a little on the al dente side for texture, and then we spooned in with each kneading. After the bread came out of the oven, the results were conclusive. The adds a certain glossy moisture to the sourdough loaf that is
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