Unfermented Bread Recipes

As usual, I’m still in love with this old 1918 cookbook I found at Haslem’s Book Store in St. Petersburg. That’s got to be one of the coolest bookstores in the country.

You can’t hardly find recipes like this in modern books. I admit that modern recipes and conveniences in the kitchen are wonderful. But something in me still is attracted to the old-fashioned, simple lifestyle.

So here are a couple of unfermented bread recipes. Basically,that means bread that doesn’t used yeast to make them rise. A very slow oven means around 200-250 degrees. I’m not exactly sure how bread was ‘steamed’ back then. I haven’t used that method. I know how to steam veggies and that’s about it.

Unfermented Fruit Bread

Soak 1 quart cracked wheat in 1 quart water overnight. In the morning add 1 cup chopped dates and 1 cup figs, cut fine, 1 cup nuts, chopped, 1 cup apples cut into cubes, 2 cups raisins, 1/2 cup olive oil, 2  cups honey, and a little salt. Kead thoroughly and shape into loaves. Steam two to three hours, then dry in the over about thirty minutes.

Unfermented Sweet Bread

Grind 1 pound raisins, mox with 1 quart warm water, 1/2 cup olive oil, a little salt, and enough ground wheat to make a very stiff batter. Mix thoroughly and let stand overnight. In the morning add 1/2 cup chopped nuts, 2 well beaten eggs and a littl flour. Knead a few minutes. Let Stand about one hour. Bake in a very slow oven two or three hours, or steam and then dry in the oven.

 

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