{"id":11240,"date":"2014-06-02T19:10:00","date_gmt":"2014-06-02T17:10:00","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=11240"},"modified":"2017-04-17T12:16:30","modified_gmt":"2017-04-17T10:16:30","slug":"bread-baking-day-68-althergebrachtes-der-roundup","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2014\/06\/bread-baking-day-68-althergebrachtes-der-roundup\/","title":{"rendered":"Bread Baking Day # 68: \u201cAncient\u201d \u2013 The Roundup"},"content":{"rendered":"

$\"breadbakingday-roundup\"$ <\/p>\n

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!<\/p>\n

The next BBD<\/a> will be hosted by Der Gourmet<\/a> . He will tell us the new theme on 6th June!<\/p>\n

And now please enjoy the round up of \u201cAncient\u201d recipes:<\/p>\n

<\/p>\n

$\"Ninive\"$ Ninive von \u201cNinive loves Life\u201d
\nstarted the BBD with a traditional french recipe:<\/p>\n

Tourte de Meule<\/a><\/p>\n

<\/p>\n

$\"Micha\"$ Micha vom \u201cgrain de sel \u2013 Salzkorn\u201d
\nsent the<\/p>\n

Emmerlein from G\u00fcnther<\/a>,<\/p>\n

a Bread baked with whole emmer flour and flax seeds, to the BBD.<\/p>\n

$\"Melanie\"$ Melanie von Mangoseele
\nused a rye variety and einkorn to bake her<\/p>\n

Roggen-Einkorn-Mischbrot<\/a><\/p>\n

<\/p>\n

$\"Susanne\"$ Cheriechen from “Boulancheriechen”
\nmakes me dreaming about vacation in Tirol with her<\/p>\n

S\u00fcdtiroler Vinschgerl<\/a><\/p>\n

<\/p>\n

$\"image3026\"$ Chorus Ben Ami from\u201cDie Mehlk\u00e4fer\u201d
\nbaked a<\/p>\n

Westf\u00e4lisches Schwarzbrot nach Gerd Kellner<\/a><\/p>\n

in a special clay form called \u201cElephant Foot\u201d.<\/p>\n

<\/p>\n

$\"Ginger\"$ Ginger from \u201cGinger and Bread\u201d<\/p>\n

baked a German Blackbread<\/a><\/p>\n

using a recipe which she found in an old Swabian cookbook.<\/p>\n

$\"Sandra$ Sandra from \u201cfrom-snuggs-kitchen\u201d
\nlikes old grain varietis very much and so she baked a<\/p>\n

Kamut Rye Bread<\/a><\/p>\n

$\"Tanja\"$ Tanni from \u201cGreenway36\u201d
\nbaked
\n R\u00f6ggelchen<\/a><\/p>\n

a traditional roll in Rhineland, the perfect basis for a \u201c Halver Hahn<\/a>\u201d!<\/p>\n

<\/p>\n

$\"Elke\"$ <\/p>\n

Elke from\u201csin die Weck weg\u201d
\nused an old roman recipe to bake rolls named<\/p>\n

Mustea<\/a><\/p>\n

She baked them twice once with wild yeast and once with sourdough and wild yeast!<\/p>\n

<\/p>\n

$\"Genka\"$ Genka from \u201cLecker mit Geri\u201d
\nsended for BBD<\/p>\n

Tutmanik \u2013 a traditional Bulgarian yeast bread <\/a><\/p>\n

<\/p>\n

$\"Connie\"$ Connie from \u201cMy Discovery of Bread\u201d
\nread about BBD only three days before the end of the month and but that did not stop her and so she baked a<\/p>\n

Sourdough loaf with Wild Rice<\/a><\/p>\n

$\"fresella$ <\/p>\n

<\/p>\n

Anisja von La cucina di Anisja
\nbaked<\/p>\n

le freselle<\/a><\/p>\n

using a traditional recipe of Neapolitan peasants<\/p>\n

<\/p>\n

$\"Althergebrachtes$ Zorra from \u201c1x umr\u00fchren bitte aka Kochtopf\u201d
\nbaked her first sourdough bread once again, this time as<\/p>\n

sourdough bread baked in a Dutch oven<\/a><\/p>\n

<\/p>\n

$\"Oana\"$ My dear reader Oana has no Blog of her own,
\nbut nevertheless she baked especially for BBD<\/p>\n

Pan de Calabaza<\/p>\n

from Maggie Glezers booked “A blessing of bread” with 30% Kamut flour<\/p>\n

$\"Kn\u00f6pfchen$ <\/p>\n

And last but not least my entry:<\/p>\n

Knot baked with brewers yeast<\/a>,<\/p>\n

that\u2019s how rolls were baked in former times before bakers yeast was commercially available.<\/p>\n

<\/p>\n

\n","protected":false},"excerpt":{"rendered":"

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 \u201cancient\u201d. There are recipes made with ancient grains like Kamut, Emmer and Einkorn, traditional recipes from France, […]<\/p>\n","protected":false},"author":1,"featured_media":19740,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[4],"tags":[68],"class_list":["post-11240","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread-baking-day","tag-bbd"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/11240","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=11240"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/11240\/revisions"}],"predecessor-version":[{"id":19739,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/11240\/revisions\/19739"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/19740"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=11240"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=11240"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=11240"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}