Posts Tagged ‘bread’

Ninda.  About 2,200 BC, Princess Enheduanna was daughter of King Sargon, and the world’s first known author. Writers like to eat.

Sumerian flatbread:

2 cups flour (barley or emmer), quarter cup bacon grease, pinch salt, handful sesame seeds. Add water to form a dough. Let sit for 10 minutes. Form into paddies like pancakes. Bake on griddle, turn.

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Lady Godiva lived in Anglo-Saxon times—around 1050 AD. Anglo-Saxons called bread half, loaf/.

Poor—pea flour/oatmeal mix known as horsebread

Serfs—oatmeal/barley mix known as dredge

Middle class—spelt/rye mix known as maslin

Mix with boiling water to form a dough (no other ingredients). Knead well. Form into a pancake and place on an ungreased griddle, cooking over a fire on both sides until golden brown. Serve warm with butter or cheese. (Anglo-Saxon law allowed barm/yeast or salt to be added)

[Lady Godiva is my great…great grandmother. Alas, she left no recipes.]

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Keep the kids busy!

Bannock Recipe

Used by Indians in Canada & American Backpackers. In this age of bread shortages, this recipe can be used at home—mix in a bowl and cook over a stove. The kids might even enjoy helping.

In 2-quart freezer bag

2 cups all-purpose flour

½-teaspoon salt

2 teaspoons baking powder

1-tablespoon sugar

¼ cup powdered milk

Cook that stuff!

  1. Put 1 cup cold water in bag and let sit a couple minutes.
  2. Mix thoroughly (shake, rattle, and roll).
  3. Put into greased (buttered) skillet. Liquid margarine works great.
  4. Cook until brown. You can turn it or hold the top next to a campfire to brown both sides. I just brown one side.
  5. Pig out – can be used for dessert with butter or strawberries. Without the margarine, it’s almost fat free.

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