Don't Try This At Home!

[allaganeyes]

Greetings! I am G'raha Tia. In the interest of sharing something from home with you all, I'd like to offer my own recipe for Archon Bread!

The recipe takes some getting used to, certainly, but I grew up eating a great deal of this and have grown accustomed to its taste. I don't recommend this to those with issues chewing... as you'll do it for a while. Good for training your jaw muscles, perhaps?

-One handful of peas, broccoli, cauliflower, and carrots OR parsnips depending on how sweet you want it. But process them into a paste for texture purposes!

-1 1/2 tablespoons of dry yeast

-1 cup warm water, up to 1 1/2 cups if needed

-2 tablespoons of vegetable oil

-1/4 teaspoon of salt

-1/4 cup of sugar

-1-pound fish filet, patted dry and ground into a paste

-4 cups of rye flour


Place yeast in water, let activate for ten minutes. Combine flour, oil, sugar, salt, vegetable paste and activated yeast, knead for ten minutes.

Let dough rest for 45 minutes to an hour. Dough should double in size!

GENTLY knead in fish paste. Don't bust up those bubbles, but each bite should have the nutritious vegetables and fish, you see.

Preheat oven to 350F. In the meantime, let final dough rest in its final pan, a 9x5 loaf shaped.

Bake for 35-45 minutes. Finished bread should be 200F inside using a thermometer. Let cool completely before slicing. Best eaten with rolanberry jam, but strawberries seem close enough. Butter can work atop as well. Mind the way your kitchen smells. That's normal.

And there you have it! If you try it, please inform me. I'd like to perhaps taste it, if I'm not too forward in asking.

Comments

[paladin_and_loving_it]

In that case I think we can fix both your shirt stains and your tendency to forget to eat at the same time! You see, we had two versions of this recipe. You're thinking of the first, which was baked like normal bread and made for a wonderful dinner-time food. But the second way was to thicken the filling with a bit of flour and bake the bread three or four times. We called these ones "nibblers". Sure, it's a bit crunchy, but they keep for weeks! Wrap 'em in burlap and you can carry your lunch with you in your pocket. Best of all, the filling turns into a thick tar so it doesn't ever come out onto your lap.

Oh wait... How sturdy are your teeth?

[allaganeyes]

Not as sturdy as yours, I'd wager. Are you serious about the 'tar' comparison?

[paladin_and_loving_it]

Yeah, that would be a problem. Humans sometimes referred to it as "Flavored Hardtack". And yes, it was very thick and sticky on the inside. Since it was intended as a way to preserve food for a long time, a lot of buns would dry the veggies and fish first. Between that and some oil, it became really thick.

[allaganeyes]

Interesting. I should play around with this a bit, see what goes. Having shelf-stable meals can make expeditions much safer.