Fruited BreadOrigin: Ancient Period: Traditional |
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The ease of making unleavened bread is such that I'm certain that numerous versions were made during the differing seasons: breads with flours and greens in spring, fresh breads in summer and fruited breads during the autumn. Here I describe a blackberry bread though just about any seasonal fruit, such as blueberries, elderberries, gooseberries, blackcurrants or raspberries could be used in the recipe. Ingredients:
500g stone-ground or coarse wholemeal bread flour 
Method:PreparationTip the flour into a large bowl, add the blackberries and stir thoroughly together. Next add the salt and honey and fold into the mixture. Finally add enough water to form a firm dough. You can either tear small balls from the mixture, pressing these down into rounds of about 1.5mm in thickness which can be cooked on a griddle pan until golden brown on both sides. Alternatively you can shape the dough into a single large hemispherical loaf which can be cooked in an oven pre-heated to 170°C for an hour or until the loaf turns a firm golden-brown colour. |
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Other recipes with blackberries and wholemeal flour as primary ingredients: Fresh Fruit Compote Streptikos Artos Dewberry Wine Tagenitai Poppy Seed and Blackberry Cake Libum Blackberry Wine Fruited Bread Carrot Cake Phthois Leavened Bread Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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