As far back into the past as research can explore, bark bread formed part of our ancestor's diet and for long periods it was the daily bread. Severe winter and icy temperatures joined forces with famine. In the cruel northern climate of the winters people were looked for every possible substitute for their normal diet. They ate bark, buds, leaves, husks, nettles, hay, straw and roots. They even grounded up bones for flour. Bark bread became the daily bread. The membrane immediately under the rough bark was scaled off with an iron scraper.
The process of preparing the bark involved, hanging it up to dry in the open air then it was beaten or crushed and grounded into flour. The bark membrane is very thin and many trees had to give up their skins before there was enough to make dough. Pettu is flour made from Pine bark and was traditionally used to make two types of breads. Bread made with buttermilk and pettu or bread made with a mix of rye flour and pettu. Making real Bark bread: 500 ml water, 500 ml sour milk, souring, yeast, 1 tablespoonful salt, 4 parts rye or oat flour and 1 part bark flour. Bake in a 250ºC preheated oven for approx. 20 minutes.
There is even today made bread containing bark, on the other hand this recipe is only simulating the look of bark which is easy to make and use as a dipper.
200 g plain flour
100 g Wholemeal flour
1 tsp salt
½ tsp ground black pepper
1 tbls mixed dried herbs
2 tbls sesame seeds
1 tbls poppy seeds
190 ml milk
50 g melted butter
Method
Place all ingredients in a bowl and mix until dough has formed. Allow resting for approx. 15 minutes under cover. Roll small pieces of dough through a pasta machine size 7 and place on baking paper lined baking trays. Bake in a 225ºC preheated oven for approx. 3 minutes.
Note: Try other combinations of flours such as oats, rye and rice.
No comments:
Post a Comment