Blackbread.pdf

Cordu, Hannes, Julia, Siggi and Tanja ?Black Bread” A presentation by the Austrian NASEK Team Cordu, Hannes, Julia, Siggi and Tanja History of bread ? invented 8000 years ago ? in well climated areas (Mesopotamia) ? first grain: wheat, barley, emmer, oats ? rough flour and water ? baked on hot stones or fire Cordu, Hannes, Julia, Siggi and Tanja History of bread ? bread in Europe 3500 years ago ? Rome: first bakery (Pompeii) ? black bread for poor people - durable longer - becomes hard -- put it into milk/water ? flour in water mills - bring your grain - get your own flour - everyone bakes his own bread Cordu, Hannes, Julia, Siggi and Tanja How to bake black bread? 1st: weigh the herbs and the flour 2nd: prepare warm water, a big bowl and the work space 3rd: mix the ingredients together and knead it until it becomes a tough mass 4th: rest the dough for one hour Cordu, Hannes, Julia, Siggi and Tanja 5th prepare the oven ? take the ember out ? clean the plate with cold water ? wait for the best temperature (200°C) Cordu, Hannes, Julia, Siggi and Tanja How to bake black bread? 6th: have a look at the dough 7th: the dough became more (because of barm-fermentation) 8th: make servings of 1,5kg 9th: form round loaves 10th: make a cut on the topside (gases can escape) Cordu, Hannes, Julia, Siggi and Tanja How to bake black bread? 11th: brush the loaves with water (so that the bread will form a crust) 12th: put the bread in the oven (we call that ?einschie?en“) 13th: bake it between 1,25 and 1,5 hours 14th: tap on the bread if it sounds hollow it is ready 15th: take the bread out 16th: brush the bread once again with water Cordu, Hannes, Julia, Siggi and Tanja Cordu, Hannes, Julia, Siggi and Tanja differences between black bread and white bread black bread ? six times more nutrients and vitamins in comparison to white bread ? better to stomach ? expensive ? complex carbohydrates ?better for your b