It is hard to believe but May is already gone and so it is time to round up the recipe for Bread Baking Day! I enjoyed your submissions very much, they show the whole spectrum of the word “ancient”. There are recipes made with ancient grains like Kamut, Emmer and Einkorn, traditional recipes from France, German, Bulgaria and Italy, even a historical recipe which stems from Roman times was submitted. And you will find a bread from the “ancient” blog past was baked once again, too.
I hope you enjoyed digging into the past as much as I did and that you maybe take away some new (but ancient) ideas. I do for sure! Thank you so much for your submissions!
And now please enjoy the round up of “Ancient” recipes:
Ninive von “Ninive loves Life”
started the BBD with a traditional french recipe:
Micha vom “grain de sel – Salzkorn”
a Bread baked with whole emmer flour and flax seeds, to the BBD.
Melanie von Mangoseele
used a rye variety and einkorn to bake her
Cheriechen from “Boulancheriechen”
makes me dreaming about vacation in Tirol with her
Chorus Ben Ami from“Die Mehlkäfer”
in a special clay form called “Elephant Foot”.
Ginger from “Ginger and Bread”
baked a German Blackbread
using a recipe which she found in an old Swabian cookbook.
Sandra from “from-snuggs-kitchen”
likes old grain varietis very much and so she baked a
Tanni from “Greenway36”
a traditional roll in Rhineland, the perfect basis for a “Halver Hahn”!
Elke from“sin die Weck weg”
used an old roman recipe to bake rolls named
She baked them twice once with wild yeast and once with sourdough and wild yeast!
Genka from “Lecker mit Geri”
sended for BBD
Connie from “My Discovery of Bread”
read about BBD only three days before the end of the month and but that did not stop her and so she baked a
Anisja von La cucina di Anisja
using a traditional recipe of Neapolitan peasants
Zorra from “1x umrühren bitte aka Kochtopf”
baked her first sourdough bread once again, this time as
My dear reader Oana has no Blog of her own,
but nevertheless she baked especially for BBD
Pan de Calabaza
from Maggie Glezers booked “A blessing of bread” with 30% Kamut flour
And last but not least my entry:
that’s how rolls were baked in former times before bakers yeast was commercially available.