Bread Baking Day # 68: “Ancient” – The Roundup

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 “ancient”. There are recipes made with ancient grains like Kamut, Emmer and Einkorn, traditional recipes from France, German, Bulgaria and Italy, even a historical recipe which stems from Roman times was submitted. And you will find a bread from the “ancient” blog past was baked once again, too.

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!

The next BBD will be hosted by Der Gourmet . He will tell us the new theme on 6th June!

And now please enjoy the round up of “Ancient” recipes:

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Ninive von “Ninive loves Life”
started the BBD with a traditional french recipe:

Tourte de Meule

 

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Micha vom “grain de sel – Salzkorn”
sent the

Emmerlein from Günther,

a Bread baked with whole emmer flour and flax seeds, to the BBD.

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Melanie von Mangoseele
used a rye variety and einkorn to bake her

Roggen-Einkorn-Mischbrot

 

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Cheriechen from “Boulancheriechen”
makes me dreaming about vacation in Tirol with her

Südtiroler Vinschgerl

 

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Chorus Ben Ami from“Die Mehlkäfer”
baked a

Westfälisches Schwarzbrot nach Gerd Kellner

in a special clay form called “Elephant Foot”.

 

 

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Ginger from “Ginger and Bread”

baked a German Blackbread

using a recipe which she found in an old Swabian cookbook.

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Sandra from “from-snuggs-kitchen”
likes old grain varietis very much and so she baked a

Kamut Rye Bread

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Tanni from “Greenway36”
baked
Röggelchen

a traditional roll in Rhineland, the perfect basis for a “Halver Hahn”!

 

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Elke from“sin die Weck weg”
used an old roman recipe to bake rolls named

Mustea

She baked them twice once with wild yeast and once with sourdough and wild yeast!

 

 

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Genka from “Lecker mit Geri”
sended for BBD

Tutmanik – a traditional Bulgarian yeast bread

 

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Connie from “My Discovery of Bread”
read about BBD only three days before the end of the month and but that did not stop her and so she baked a

Sourdough loaf with Wild Rice

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Anisja von La cucina di Anisja
baked

le freselle

using a traditional recipe of Neapolitan peasants

 

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Zorra from “1x umrühren bitte aka Kochtopf”
baked her first sourdough bread once again, this time as

sourdough bread baked in a Dutch oven

 

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My dear reader Oana has no Blog of her own,
but nevertheless she baked especially for BBD

Pan de Calabaza

from Maggie Glezers booked “A blessing of bread” with 30% Kamut flour

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And last but not least my entry:

Knot baked with brewers yeast,

that’s how rolls were baked in former times before bakers yeast was commercially available.

 

 

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