How To make Gruel Bread
4 c Rice gruel (cooked together
Left over rice, or other Grain, soup vegetables, Salad) 6 c Whole wheat flour (Amount
Will vary according to how Moist the gruel is) 1 t Salt or soy sauce
1/4 c Oil (optional)
Add salt and oil to gruel. Add flour to gruel, first by stirring, then with hands, until a dough of kneadable consistency is formed. Mixture should be an "earlobe" texture, firm yet pliable. Leave slightly moist, as more flour is added while dough is kneaded on floured board until smooth (about 300 times). Make into loaf, Place in a oiled bread pan. Brush top with water. Make a 1/2" deep cut down the center of the loaf. Cover with damp towel and set in warm place overnight. Bake at 350 375F for 75 to 90 minutes, until sides and bottom are dark brown.
Source: The Tassajara Bread Book, Copyright Tradubec Inc.
How To make Gruel Bread's Videos
Okayu (Japanese Rice Porridge) Recipe - Japanese Cooking 101
This video will show you how to cook Okayu, Japanese rice porridge.
Full recipe here:
Connect with us on Facebook:
Subscribe for more easy Japanese recipes: h ttp://goo.gl/yaiKye
When The Cupboard Is Bare - Herb Pottage From 1767
No matter when you are alive, sometime throughout history or in the present, times can be tough. This is a recipe that was using the bare minimum ingredients that folks could get their hands on. This recipe is the modern day equivalent to opening up the refrigerator and cabinets and getting creative with what dinner might be tonight. Sometimes it turns out extremely tasty!
Primitive Cookery
Our Brand New Viewing Experience ➧ ➧➧
Retail Website ➧ ➧➧
Help support the channel with Patreon ➧ ➧➧
Original Title - Empty Pantry? VICTORY!!
The Great Molasses Flood | Boston Brown Bread
???? Get Exclusive NordVPN deal here ➼ It’s risk-free with Nord’s 30-day money-back guarantee! ✌
Thanks to NordVPN for sponsoring this video.
Pre-order the TASTING HISTORY COOKBOOK: bit.ly/3GHL7wC
Support the Channel with Patreon ►
Merch ►
Instagram ►
Twitter ►
Tiktok ► TastingHistory
Reddit ►
Discord ►
Amazon Wish List ►
Send mail to:
Tasting History
22647 Ventura Blvd, Suite 323
Los Angeles, CA 91364
LINKS TO INGREDIENTS & EQUIPMENT**
Rye Flour:
Graham Flour:
Corn Meal:
Molasses:
Canning Tongs:
LINKS TO SOURCES**
Fannie Farmer's Boston Cooking School Cookbook:
Dark Tide by Stephen Puleo:
**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza | IG @worldagainstjose
PHOTO CREDITS
Muskmelon: By Seth Vidal - originally posted to Flickr as muskmelon, CC BY-SA 2.0,
Baking Powder Tin: By Joe Mabel, CC BY-SA 3.0,
#tastinghistory #bostonbrownbread #nordvpn
What is Gruel?
Visit for $30 off your first order plus free shipping. And don’t forget about Father’s Day coming up. A Trade subscription is the perfect gift for the coffee lovers in your life!
Support the Channel with Patreon ►
Merch ►
Instagram ►
Twitter ►
Tiktok ► TastingHistory
Reddit ►
Discord ►
Amazon Wish List ►
Send mail to:
Tasting History
22647 Ventura Blvd, Suite 323
Los Angeles, CA 91364
LINKS TO INGREDIENTS & EQUIPMENT**
Scottish Oatmeal:
LINKS TO SOURCES**
The Art of Cookery Made Easy and Refined by John Mollard:
**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza | IG @worldagainstjose
PHOTO CREDITS
#tastinghistory #gruel
Sailor Rations in the 18th Century - Burgoo
Visit Our Website! ➧ ➧➧
Help support the channel with Patreon ➧ ➧➧
Facebook ➧ facebook.com/jas.townsend
Instagram ➧ townsends_official
Nutrition Tier Lists: Grains
Historically one of the pillars of nutrition and one of the worst victims of the modern culinary world, grains are a fascinating food group. While in the past they were solely responsible for the survival of many peoples, these days there are so many other, possibly better ways to reach your daily caloric intake. And while breads, pastas and pastries aren't leaving dinner table anytime soon, I think we all recognize that eating too much of them is not only detrimental but also concerningly easy.
The question becomes, if this the fault of the grains themselves or the ways they've been twisted into the products we see on the shelves.
All nutrient data is pulled from the USDA's National Nutrient Database for Standard Reference.
Introducing: Grains - 0:00
Amaranth - 3:07
Barley - 4:23
Buckwheat - 5:06
Bulgur - 5:59
Corn - 6:22
Einkorn - 7:20
Farro - 7:52
Fonio - 8:09
Freekeh - 8:33
Khorasan - 9:03
Millet - 9:26
Oats - 9:55
Quinoa - 10:27
Brown Rice - 11:02
White Rice - 11:44
Rye - 12:42
Sorghum - 13:09
Spelt - 13:30
Teff - 13:57
Triticale - 14:30
Wheat - 14:53
Wild Rice - 16:39
Conclusion - 17:11
#grains #wholegrain #nutritiontierlist #graintierlist #psuedograins #diet #tierlist #mealplan