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.
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)”
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.
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”
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”
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”
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”