Oatmeal Bread

Despite years of being the “guy who never ever gets sick” I contracted something at the beginning of December which caused my immune system to completely collapse and left me a physical and mental gong-show for the entire month. A month, I might add, in which I was Executive Chef and couldn’t miss a moment of work.

I got vertigo, chest pains, the shakes, heart pounding, random numbness in my extremities and oh yeah, I couldn’t sleep. The few doctors that were available during the holidays couldn’t fix me, hell they couldn’t even tell me what was wrong inside…  So, I just sucked it up and suffered through Merry-‘Freakin Christmas and into the New Year.

Perhaps due to all the Zen breathing exercises that I employed back in December to get my heart rate under control I cracked open my long-neglected copy of The Tassajara Bread Book during a particularly sleepless night and started down Edward Espe Brown’s rabbit hole of sponge-fed Buddhist bread making… It was just something to do at 2:00am. (more…)

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Bannock – First Nations Style

FN Bannock 1Long before Europeans brought wheat and barley to the New World, the First Nations people harvested, processed and milled flour from indigenous plant life. Stuff you’d never think could turn into flour like Cattails, acorns, mosses, lichens and ferns. These became the base for a myriad of bread and bread-like recipes that kept the natives fed even during tough seasons and droughts.

One particularly badass recipe from the Neskonlith people (one that pre-dates European contact) calls for boiling black tree lichen until it coagulates enough to form sticky, licorice-flavoured hand cakes which were seared on rocks laid in charcoal-filled pits… Yurm.

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