The name of this bread tells of how ancient it is. Wheat berries (pre-ground wheat) soaked for 2 to 3 days, ground up with salt and dried underneath a hot sun.
I ground mine in a food processor and baked them in a warmed oven (150 degrees)
The appeal to this bread I guess is its basic-ness. It feels like pure sustenance, as old as dirt. I imagine the taste and texture to be less like bread and more like a chewy oat bar. I’ll let you know in 12 hours after their ready.
After soaking for three days (they were ready after two, but I could only get to them later) they had sprouted teeny white nubs and the water they sat in smelled sour. (A smell I am getting used to as productive, not off.) In the food processor with some salt and not completely drained of their soaking water they started to produce a wet dough and sticky, stringy gluten. Though the direction say to process until smooth, after a certain point there seemed to be no change and many of the berries, while smooshed, remained whole.
I formed them into small loaves and slid the pan into my oven set to warm. And waited half a day.
We’ll see next post how this Zarathustra Bread turns out.
2 Comments
I looked at your photos and tried to decide what they reminded me of. Does anyone else see Rice Crispie Squares? What an odd similarity considering their nutritional differences.
I look forward to hearing about the results. Where did you find the instructions for this?
Ha. Yes they do look like rice crispy squares! I have a feeling they won’t taste the same, unfortunately.
The recipe is from Sally Falon’s Nourishing Traditions. Lots of recipes based on the finding from Dr. Weston A. Price using more traditional food prep and processing techniques. This is a seriously ancient example however, she does have recipes for regular bread. The deal is just that humans haven’t really eaten grain that wasn’t soaked or sprouted or fermented until recently. This recipe kind of mimics the process of harvesting wheat and then having it sit in the fields until it is brought in, ground up and dried in the sun. Pretty basic eh?
Post a Comment