Barley Pita Bread

When many think of Greek Food, they think of pita bread.  In truth, the Ancient Greeks enjoyed all sorts of breads, both flat and formed, but I thought it would be fun to ancient style pitas.

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Just like in Egypt and Mesopotamia, the most common grain grown in Greece was barley. This recipe is almost all barley flour, with a little all purpose thrown in to cheat and make them more appetizing to the modern palate.

You can go all barley to be authentic, but the results aren’t quite as delicious. Remember I’m a chef first and an amateur anthropologist second.  I want to make something that I actually want to eat.  Even with the cheater’s flour, these pitas are denser and less puffy than their modern counter parts, but when eaten fresh, are still a delicious addition to your deipnon. (that’s Greek for dinner) Continue reading “Barley Pita Bread”

No Knead Sourdough (in terracotta molds)

The Egyptians were known to bake their breads into all kinds of shapes, from triangles to the more elaborate.     We’re gonna keep it simple today, and use a clean Terracotta flower pot to bake bread.

Did I mention today’s recipe is no knead?  No, you don’t need to knead if you have a lot of time to spare. 24 hours in fact. This bread “rises” for a whole day, developing gluten content and a great, sour flavor in a heavily fermented dough.

With a recipe like this, you can understand why the rise of fermented bread goes hand in hand with large scale breweries.  To make this loaf, you’re basically making a beer mash, and then baking it instead of brewing it.  Beer and bread go hand and hand, and nobody knew that better than the Ancient Egyptians.

Thanks to Kathy Caufman’s “Cooking in Ancient Civilizations” for the terracotta method and the idea of using wheat and semolina flour to make a coarse, kind of imitation ancient flour.

20180413_094344.jpg Continue reading “No Knead Sourdough (in terracotta molds)”

Sumerian Onion Bread (for gods or royalty)

No peasant fare today.  This bread is for deities or royalty only.

We know the Sumerians, original urban culture of the world, were obsessed with many types of onions, especially leeks.  We also know that temple priests took great care to prepare special food for their resident god or goddess. Most people used flour that was pretty coarse compared to modern ones, but it’s likely that the finest, and most finely ground, sieved, and combed through flour would go into bread made for Enlil or Inanna, presented by priests at four lavish meals per day, every day.

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This recipe, which is a modern invention, simulates a bread that was fit for the gods by incorporating all-purpose, wheat, and barley flours together with cooked leeks and green onions.  The technique is similar to how Chinese style scallion pancakes are made, but this bread uses a leavened dough and is cooked in pork fat, as the Sumerians loved to do.

(Makes 6 flatbreads)
1.5 cups all-purpose flour
1 cup barley flour
1/2 cup whole wheat flour
1/2 tablespoon (or 1 packet) of yeast
2 teaspoons salt
1.5 cups warm water
1 bunch leeks, sliced
2 bunches spring onions or scallions, sliced
4 tbsp. butter
3-6 thinly sliced strips pork belly (or bacon)

Start by making the dough. Add the yeast to the warm water and let activate for 5-10 minutes. Meanwhile, mix your flours and salt, then combine into a loose dough. Turn onto a surface coated with flour and knead for 10 minutes, until smooth and stretchable.

 

Continue reading “Sumerian Onion Bread (for gods or royalty)”

Fertile Crescent Multi-grain Bread

When times were tough in the ancient world, those dependent on their primitive farms might have come up short on their preferred grains for bread and would have been forced to add other flours to the mix.  For the vast swath of commoners across ancient Mesopotamia, from modern Iran, Iraq, Syria, Turkey, and Mediterranean coast, this hearty multi-grain bread was actually healthier, though nobody knew it at the time.

This bread is made from grains that could be found all over the middle east in 5000 BC. The cultivated wheat and barley, with lentils and chickpeas from the garden, and spelt and rye foraged in the wilderness around the village.

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Like NATUFIAN BARLEY BREAD and MODERN ASH BREAD this is another experiment that allows us to really appreciate the miracle of leavened bread. We’re gonna make this two ways, a leavened sourdough loaf with the knowledge of modern cooking technique, and a cracker like version that’s probably more accurate for what an average peasant had to make do with from time to time. Continue reading “Fertile Crescent Multi-grain Bread”

NATUFIAN BARLEY BREAD

Sometimes eating authentically is not eating deliciously. At least not to our spoiled modern palates.

While still using modern milled flours, this recipe attempts to recreate something like ancient foragers in the Near East might have eaten.  The Natufians were the first society we know of to switch from foraging to intense cultivation, and it changed the world forever. They were still dependent on hunting and gathering, but also began guarding and storing plots of wheat and barley, and it changed them dramatically.

This was the beginning of civilization as we know it today… it’s also unleavened and not exactly palatable…

But to the Natufians  it was everything. Their new permanent villages had giant querns and grinding stones just for milling and shaping this hard to process cereal crop, and ritual houses for the necessary magic to make it work.  Here’s a recipe that might be something like what they threw in the ashes of their fires.

FAIR WARNING: This bread is dense and chewy!! Good for croutons or toast but… not much else.

Continue reading “NATUFIAN BARLEY BREAD”

MODERN ASH BREAD

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300g all purpose flour (about 2.5 cups)
200g whole wheat flour (about 1.5 cups)
1 tbsp salt
1 tbsp dry active yeast
1 tbsp. honey
3 tbsp. olive oil
350ml warm beer or water (scant 1.5 cups)

This recipe takes the ancient cooking technique, and gives to it modern ingredients, making a stretchier dough with a lighter texture that’s more enjoyable to modern palates. All the smoky flavor of the ashes without the  unleavened chewiness of the more authentic recipe.  This is a great flatbread recipe even for a regular oven, but nothing tastes quite like the ash.

Activate the yeast in the water. After five minutes, whisk in the honey, olive oil, and salt.  Add to flour and stir until a rough dough forms.

 

 

Continue reading “MODERN ASH BREAD”

HOW TO MAKE ASH BREAD

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Just what it sounds like.  Today I made bread in the ashes of the fire.

 

This has become known as kind of an Australian food. But that’s because European colonists copied the Aboriginal peoples who had been doing it for thousands of years.

Many modern people with nomadic traditions, such as the Berbers of North Africa, still cook bread this way, but the roots go deep back into prehistory. Evidence for this practice can be found in ancient cultures all over the world from the Americas, to aboriginal Australia, and most famously in the middle east.

 

Continue reading “HOW TO MAKE ASH BREAD”