Did this bread cause the Salem Witch Trials? | Ancient Recipes With Sohla
In this Halloween edition of Ancient Recipes, Sohla recreates two recipes with a spooky past. First, she bakes a rye bread that may have been responsible for the Salem Witch Trials. Then she crafts the original Halloween treat - Druid Soul Cakes!
THE RECIPES
Rye Bread Recipe:
- ½ cup medium grind cornmeal
- 1 tablespoon kosher salt
- ½ cup ale barm
- About 5 cups rye flour
- About 1/2 cup of lukewarm water
1. In a medium saucepan or cast iron skillet, bring 2 cups of water to a boil. Whisk in the cornmeal and salt and simmer until thickened. Transfer to a large bowl and set aside to cool until lukewarm.
2. Add rye flour & salt to a large bowl and mix together.
3. Add ale barm & cooled corn meal. Mix until evenly combined.
4. Gradually add water until a dough starts to form.
5. Knead for about 6-8 minutes. The dough will likely be stickier than a normal bread dough you are used to.
6. Place the dough into a greased bowl. Cover and let rise for an hour.
7. Divide the dough into 2 loaves. Roll into large balls & punch down slightly. Cover & let proof for about 2 hours.
8. Heat the oven with a baking stone to 375F. Transfer the bread to the stone and bake until it sounds hollow - about 45 minutes.
Druid Soul Cake Recipe:
- 6 ounces unsalted cultured butter, room temperature
- 6 ounces mild honey
- 1 teaspoon ground cinnamon
- 1 teaspoon finely chopped fresh rosemary
- Big pinch saffron threads
- 1 pound whole wheat flour
- ½ cup ale barm
- 4 ounces dried currants
- Whole milk
1. Cream together the butter, honey, cinnamon, rosemary, and saffron until fluffy.
2. Add the flour, ale barm, and mix to combine.
3. Fold in the currants so they’re evenly dispersed.
4. Break up the dough into 1” balls. Press them gently into a cookie shape until they’re about 1/4” thick.
5. Use a butter knife to mark each soul cake with a cross. Brush each one with milk.
6. Bake at 375F until golden - about 10 to 15 minutes.
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Ancient Recipes with Sohla takes the food you know and love and traces it back to its origins. In each episode, Sohla El-Waylly details the surprising history of some of our favorite dishes as she attempts to recreate the original version using historical cooking techniques and ingredients. Along the way, Sohla highlights the differences between the ancient recipe and how we would prepare the modern version today.
Follow Adam Richman as he travels the country and tries the most iconic and forgotten foods of the 1980s. Watch new episodes of Adam Eats the 80s Sundays at 10/9c on The History Channel.
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CREDITS
Host
Sohla El-Waylly
Created By
Brian Huffman
Executive Producers
Sarah Walker
Brian Huffman
Jon Erwin
Executive Producer
Sohla El-Waylly
Co-Producer
John Schlirf
Writers
Jon Erwin
Diana Davis
Historian - Scripts
Ken Albala
Post-Production Supervisors
Jon Erwin
John Schlirf
Editors
John Schlirf
Aaron Mackof
Colorist
John Schlirf
Mixer
Tim Wagner
Manager, Rights & Clearances
Chris Kim
Executive Creative Director, A+E Networks
Tim Nolan
VP, Marketing Production, A+E Networks
Kate Leonard
VP, Brand Creative, History
Matt Neary
Music Courtesy of
Extreme Music
A+E Signature Tracks
Additional Footage & Photos Courtesy of
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Pond5
Wikimedia
The Best Rye Bread You've Ever Made
The unique taste and texture of rye bread is what makes it so addictive, and it is guaranteed to disappear quickly once it's set on a dinner table.
Compared to wheat bread, rye is considered more nutritious, and its flour contains less gluten. It’s also said to have less impact on blood sugar than white bread, thanks to it having a lower glycemic index.
If you are a bread-baking fiend and would like to get on the rye bread bandwagon, here’s the best rye bread recipe you will ever make. Get your Dutch oven out and treat yourself to its irresistible taste.
#Bread #Baking #Recipe
Read Full Recipe:
Corn Rye Wheat Bread
Clare is back at the Beehive Oven, this time to bake Corn Wheat Rye Bread.
Corn Rye Wheat Bread Recipe
Mix together: 1 1/2 cornmeal
2 cups hot water
The mixture should be the consistency of mashed potatoes.
Adjust the amount of water if necessary.
Let rest till cool.
To the cool mixture add:
1 1/2 cups of rye flour or pumpernickel meal.
1 3/4 cup water
2 cups of starter rye
2 tablespoons of molasses or barley malt syrup
Let the mixture rest for 20 minutes
Add: 4 2/3 cup of bread flour
2 teaspoons instant yeast
2 teaspoons salt
Mix well until the dough comes together.
It is tender like a biscuit dough.
Place the dough into an oiled bowl.
Turn over so the top of the dough has some oil on it.
Let the dough rise till double in bulk. Gently pull and fold. Divide the dough for the bread pans. Let rise till dough pan is full or double in bulk.
Pre-heat oven to 425 degrees.
Spray water into the oven to create steam.
Put pans into oven.
After 20 minutes, turn the oven temperature down to 400 degrees.
Bake for 25 minutes.
Check to see if done.
The loaves should be browned and have pulled away from the sides of the pans.
First cooling set bread pans on their sides.
Let rest 5-7 minutes. Slide out of pans and let bread continue to cool on rack.
Enjoy!
George Washington Rye Whiskey Mash Recipe
George Washington Rye whiskey is an iconic American Rye whiskey. Let's make a batch at home with this GWR clone recipe kit.
George Washington Rye Clone kit from Still'n The Clear
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How to make EASY no-nonsense RYE BREAD | Detailed Recipe
Rye bread may sound like a daunting project. I will show you just how easy it can be. It is truly one of the simplest breads to make of all. The treacle in the dough gives it a dark colour and a deep rich sweetness. Toasted seeds popping between your teeth as you eat it. This bread will stay fresh for a long time so you can easily let it sit for a while.
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Principles of Baking
The Steps of Baking
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Disclosure
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#Bread #Baking #ChainBaker
Bread without kneading, incredible recipe for tasty sourdough rye-bread [tutorial, how to make]
Who says bread making has to involve strenuous kneading? It doesn’t have to be like that! Michel teaches us how to make sourdough rye-bread. The great thing about his recipe is there is no kneading involved. The preparation of this bread is done in 10 minutes.
Here is the list of ingredients:
590 grams / 1.3 pound of rye flour
540 ml / 18.3 fl oz of water
13 grams / 0.46 oz of salt
6 grams / 0.21 oz of sourdough bread starter
TL;DW
Mix all the ingredients. Put in breadform and leave in a warm place to rise for 24 hours. Bake at 200 degrees for 1 hour and 5 min.
Check out Michel and Sina at their permaculture garden: