Ancient Yeast WafflesOrigin: Ancient Period: Traditional |
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Waffles are known from Medieval European texts and there's nothing in the basic waffle recipe that precludes its having been made in Iron Age times at the very least. Indeed, a waffle is basically a rich pancake batter with a rising agent. Leaven, a live yeast mixture, was common as a bread rising agent, as were chickens. I have therefor adapted a yeast waffle recipe into something that cold have been cooked during the Iron Age. Ingredients:
120ml warm water (43°C is optimal) 
Method:PreparationDissolve the yeast in the warm water with 1 tsp sugar and allow to stand for 10 minutes, until the yeast has activated. Meanwhile, add the milk to a pan and warm until it's about the same temperature as the water (no hotter, or it will kill the yeast!). Now combine the yeast mixture and milk in a bowl, stir-in the flour then add the melted butter, the remaining sugar, salt and ground caraway seeds. Beat until the batter is smooth then cover and leave at room temperature over night (between 6 hours but no more than 14 hours). When you are ready to cook beat the eggs and baking soda into the batter until smooth. Lightly grease your frying pan (there were no waffle irons in the Iron Age, but you can cook this in a waffle iron if you wish). Add about 5 tbsp of the batter to the pan (do not spread the batter) and fry for about 3 minutes on one side, or until nicely golden and cooked then flip over and cook for 3 minutes on the other side. Serve as soon as the waffles are made, garnished with your choice of toppings. |
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