Our Daily Bread ?

RadishRose

RadishRose

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Location
Connecticut, USA
This Bread Was Made Using 4,500-Year-Old Egyptian Yeast

Seamus Blackley extracted yeast particles from ancient clay vessels.


bread.jpg



Blackley then mixed the starter with barley, einkorn and kamut, all of which would have been at an ancient Egyptian baker’s disposal. “Modern wheat was invented long after these organisms went to sleep,” he says. “The idea is to make a dough with identical ingredients to what the yeast ate 4,500 years ago.”


Blackley documented his bread-baking adventure on his Twitter profile. He noted that the scent as it baked was different from other loaves of bread he’s made with the same combination of ancient grains, but with modern yeast. “It’s much sweeter and more rich than the sourdough we are used to. It’s a big difference,” he wrote.

https://www.smithsonianmag.com/smar...0972842/?utm_source=quora&utm_medium=referral
 

Very interesting, I would like to sample it.

I can't help but think the man is making bread using the ancient Egyptians dirty dishes.

I have read that when a bakery is moved to a new location it takes years to develop the same subtle flavors in bread because the wild yeast has to re-establish itself over time in the new location.
 
I have made bread both with and without a bread maker. My problem is, I'd eat it all day. I have no self control when it comes to bread.

This article just amazed me.
Lakeland living said:
I have been looking into baking my own bread. without the new altered ingredients. Oat bread, with grounds oats only no wheat etc. Feels like brick and after a couple of days is just like a brick. However I found the taste very nice and two slices is a complete meal.
Like the old days I am told.
Click to expand...
This sounds good to me!
 
Here is an easy recipe to mix in the food processor.

I usually make one small round loaf using 1/2 the ingredients.

Cuban Bread
5-6 cups AP flour
2 T dry yeast
2 T sugar
1 T salt
2 cups hot water – 120 to 130 degrees
1 T sesame or poppy seeds
Mix the flour with the yeast, sugar and salt in the bowl of a food processor, fitted with a dough blade. Drizzle in the hot water with the machine running until the dough forms a ball. Spin the ball 20 to 25 times. Place in a greased bowl and let rise 15 minutes. Punch down and form into two round loaves. Place on a baking sheet. Slash an X in the top of each loaf, brush with water and sprinkle with seeds. Place in the middle of a COLD oven. Place a flat pan of boiling water on the bottom shelf. Turn the oven to 400 degrees and bake for 40 to 50 minutes. The bread should be deep golden brown and sound hollow when tapped on the bottom. This bread is best when hot and fresh from the oven.

If you don't have a food processor you can still make it with good results using the instructions below.

Mix the flour with the yeast, sugar and salt in a large mixing bowl. Pour in hot water and beat 100 strokes by hand. Stir in the remaining flour and stir until the dough is no longer sticky. Knead 8 minutes by hand. Place in a greased bowl and proceed with the recipe as shown above.
 
Aunt Bea said:
Here is an easy recipe to mix in the food processor.

I usually make one small round loaf using 1/2 the ingredients.

Cuban Bread
5-6 cups AP flour
2 T dry yeast
2 T sugar
1 T salt
2 cups hot water – 120 to 130 degrees
1 T sesame or poppy seeds
Mix the flour with the yeast, sugar and salt in the bowl of a food processor, fitted with a dough blade. Drizzle in the hot water with the machine running until the dough forms a ball. Spin the ball 20 to 25 times. Place in a greased bowl and let rise 15 minutes. Punch down and form into two round loaves. Place on a baking sheet. Slash an X in the top of each loaf, brush with water and sprinkle with seeds. Place in the middle of a COLD oven. Place a flat pan of boiling water on the bottom shelf. Turn the oven to 400 degrees and bake for 40 to 50 minutes. The bread should be deep golden brown and sound hollow when tapped on the bottom. This bread is best when hot and fresh from the oven.

If you don't have a food processor you can still make it with good results using the instructions below.

Mix the flour with the yeast, sugar and salt in a large mixing bowl. Pour in hot water and beat 100 strokes by hand. Stir in the remaining flour and stir until the dough is no longer sticky. Knead 8 minutes by hand. Place in a greased bowl and proceed with the recipe as shown above.
Click to expand...
Sounds great @Aunt Bea! Putting that water in the oven gives the loaf that crrunchy crust.
 
hollydolly said:
I often make my own flavoured bread..by hand, no bread-maker... Parmesan and tomato is a favourite, but unfortunately it only lasts a day or so because it has no preservatives in it , so I only make small loves at a time..
Click to expand...
That's a winter activity for us. No breadmaker, but we do have one of those large mixers to knead the dough. Unfortunately, it only lasts a day or so because we eat it all. I have to double my gym workouts.
 
RadishRose said:
This Bread Was Made Using 4,500-Year-Old Egyptian Yeast

Seamus Blackley extracted yeast particles from ancient clay vessels.


bread.jpg



Blackley then mixed the starter with barley, einkorn and kamut, all of which would have been at an ancient Egyptian baker’s disposal. “Modern wheat was invented long after these organisms went to sleep,” he says. “The idea is to make a dough with identical ingredients to what the yeast ate 4,500 years ago.”


Blackley documented his bread-baking adventure on his Twitter profile. He noted that the scent as it baked was different from other loaves of bread he’s made with the same combination of ancient grains, but with modern yeast. “It’s much sweeter and more rich than the sourdough we are used to. It’s a big difference,” he wrote.

https://www.smithsonianmag.com/smar...0972842/?utm_source=quora&utm_medium=referral
Click to expand...
The problem was, when he woke up the next day, he looked like The Mummy!
 
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