Presentation on theme: "Bread has been around for 5000 years."— Presentation transcript:
1 Bread has been around for 5000 years. Bread has been around for 5000 years.A record of bread recipes was first made by Pliny the Elder in Roman Times.Paul PursgloveSlides for SOTMAS Talk and tasting – A History of Bread Baking – 7th March 2014
2 Examples of bread making Viking Blaanda Bread from Shetland and Sweden – Archaeological EvidenceEgyptian Khorasan Bread – Hieroglyph and Archaeological EvidenceRoman Bread of Pisenum – Early Roman RecipeTudor Peasebread – Last bake of the day Lancashire Riddle Bread – Pub Grub
3 “The name is Old English for Mixed Bread” Blaanda Bread“The name is Old English for Mixed Bread”Holger Arbman Die Gräber. Birka: Untersuchungen und Studien, vol. 1. Stockholm: Kungl. Vitterhets Historie och Antikvitets Akadamien.The graves. Birka: investigations and studies, vol. 1Remains of unleavened bread in a womans grave, early viking.Hakon Hjelmqvist "Botanische Analyse einiger Brote." Birka II:1, Systematische Analysen der Gräberfunde, ed. Greta Arwidsson, pp Stockholm: Almquist & Wiksell.Botanical analysis of some bread. Birka IIAnalysis of bread remains and grains at Birka (Bjӧrka), Sweden.
4 Saddle Querns were used to grind grain into flour. 150g wholemeal barley flour50g wholemeal wheat flour2 teaspoons of crushed flax seeds2 teaspoons of lard or butter100 ml waterMix the dry ingredients and rub in the lard or butter.Mix in the water to achieve a thick dough.Roll into balls and press flat to 20mm thickness (or less).Bake on a warm griddle – turn with a wooden spatula.
6 Egyptian Khorasan Bread The Egyptian Empire lasted 2000 years.Khorasan wheat was used in the Ptolemaic Dynasty from 280 BC onwards.It is often referred to as Golden Flour.
7 Baking Egyptian Style500g Kamut Flour 5g “Dried Yeast” 400ml Water 15ml Olive Oil Light kindling in the clay oven and burn for an hour and a half. Mix the ingredients into a stiff dough and rest for an hour. Knock back the dough and kneed. Shape into Flat breads and leave to rise for 30 minutes. Rake out the oven and bake the bread until done.
9 Roman BreadThe Romans were the first people in history to document bread recipes. Roman bakers were required to register with the Collegium Pistorum before they could sell their produce. The earliest recorded recipes come from the time of Pliny the Elder. They are of course in Latin.
10 Mosaic – Villa near Paris Lava Cast of Bread PompeiiRoman Oven - Egypt
11 Bread of PicenumPicenum was a town in Italy which was well known 2000 years ago for its speciality bread.This bread requires a yeast starter or “mother dough”. Mix flour and warm water to form a loose batter and add chopped currants. Leave for a few days until the mixture is fermenting.
12 Pane Picenum 500g Wholewheat Emmer flour 2 tablespoons of Mother Dough 200ml warm whole milk2 teaspoons of Honey50g Currants25ml Olive OilAdd the honey and currants to warm milk and leave to infuse for an hour.Mix in the flour, currant mix and the mother dough and kneed into a stiff dough. Leave to rise for an hour.Knock back and kneed a second time, form into a round loaf shape and leave to rise and double in size.Bake at 190°C for 23 minutes. Glaze with olive oil whilst still hot.Cool before eating.
14 Tudor BakingDuring Tudor times, baking bread was very much in the medieval tradition, using brick or stone ovens which had to be fired up before each bake.Mixed grain bread was used for workers and artisans. Refined white bread was eaten by the aristocracy. Society at this time was very class orientated.
15 Clapbread or Peasebread At the end of the bakers day, clapbread would be made up from bran, left over flour and probably floor sweepings. The oven would not be fired up and this bread would cook in the residual heat from the last bake. It was a very cheep bread for the poor. Peasebread was made when all of the grain had been used up. Peas, beans and vetch would be milled to make an inferior loaf.
16 Ingredients A Ingredients B 300g pea flour 400g bran300g wheat flour 200g bean flourYeast Yeast500ml warm water 500ml warm waterIngredients C400g Bran200g wheat flourYeast500ml warm water
18 19th Century BreadDuring the 19th Century there were many types of bread made regionally. Many homes and businesses baked their own bread in their own ovens.
19 Lancashire Riddle Bread This bread was made as pub grub, to go with cheese and pickles and a pint of ale.
20 Riddle Bread300g Oatmeal flour50g Sourdough yeast starterWarm WaterMake like a pizza base and use a skewer or a ruler to mark the rolled out dough very deeply.Bake at 200°C for 15 minutes.This is a quick to make bread which can be easily split into pieces.Traditionally it was spread thickly with butter which sat in the riddle like grooves.