WHAT IS A BRUSCHETTA? What pain perdu (French toast) is to bread recycling in France, bruschetta is to Italy. This more savory take is an antipasto (appetizer) that is is rubbed with olive oil and garlic and then grilled. Then a variety of simple toppings are added and much like a Spanish tapas, served as […]
Archaeology of Bread
ARCHAEOLOGY OF BREAD – Ezekiel Sprouted Wheat
WHAT IS EZEKIEL SPROUTED WHEAT? Ezekiel bread is based on a Biblical recipe named after the Jewish prophet of the same name. Around 600 B.C. he spent a year planning the siege of Jerusalem while eating only this bread. “Take also unto thee wheat, and barley, and beans, and lentils and millet, and spelt and […]
ARCHAEOLOGY OF BREAD – Baguette
WHAT IS A BAGUETTE? This long, thin loaf of bread is famous for having a nice hard crust with a chewy interior. It’s second only to cheese in being an icon of French food. The word itself means “stick” or “wand”. However by European standards the baguette is a relatively recent fad. Prior to the […]
ARCHAEOLOGY OF BREAD – Pita
WHAT IS A PITA? This whole wheat flatbread has been a Middle Eastern favorite for over 4,000 years! While often described as unleavened, it’s actually a yeast leavened bread. That combined with the water turning to steam is what gives the pita its hollow pocket. In the Middle Ages it was what sliced bread is […]
ARCHAEOLOGY OF BREAD – Pretzel
WHAT IS A PRETZEL? This is, simply put, one of the most awesome inventions in the history of mankind. Yes people can’t stop raving about fire, religion, the wheel, the printing press, or penicillin. Blah, blah, blah. Those are all life-changing inventions, but don’t let the humble nature of the pretzel fool you! vs. Fire […]
ARCHAEOLOGY OF BREAD – Wholemeal Rye
WHAT IS WHOLEMEAL RYE BREAD? Along with wheat and barley, rye is one of the three types of grains that contain gluten. Wholemeal means that both the softer inner portion of the grain head (endosperm) and the harder protective outer layer are processed. Unlike wheat, rye is capable of surviving much colder climates. However it […]
ARCHAEOLOGY OF BREAD – Roti / Chapati
WHAT IS A CHAPATI? Also known as Indian flatbread, this recipe is made with unleavened dough that’s cooked on a skillet. In Hindi the name translates as “slap flat” which is how the dough is formed. The names chapati and roti are used interchangeably though purists would argue that rotis can be as thick as […]
ARCHAEOLOGY OF BREAD – Sourdough
WHAT IS SOURDOUGH BREAD? It is about as basic as bread can get. The only ingredients are the starter (flour and water) along with salt and more flour! The wild yeast here is all natural and already present as a bacteria in the wheat flour. The same process that makes your yogurt deliciously sour also […]
