Reconstructed ancient Karelian recipe of Yeastless Bread made from a Pine Bast
Yeastless Bread from the pine bark? Yes, you see this in the picture above. In Karelia, from the earliest times until the beginning of the twentieth century, baked yeastless bread from pine bark. It is necessary to prepare the pine bark in the required quantity for baking bread. The bark of the pine is very tart, stiff and resinous, and is not suitable for food. Only its inner part used – sapwood (bast) – a layer between the outer bark and the tree. The thicker the pine – the thicker the layer of sapwood. The forehead has the color of wood, it has a fibrous structure, soft, but bitter, with a taste of resin. Collect it better in the spring. Karelians removed the upper layer of the cortex, leaving the lower one, and then separated it from the trunk, which we did.
Cooking flour from a bast
Here is what Derzhavin wrote in his “Daily Note” : “Bread from the pine bark prepared as follows: to remove the bark, they clean this surface, dry it in the air, fry in the oven, pound and add flour, knead the dough and bake bread”. our preparation – https://www.youtube.com/watch?v=JwLpUI7zj2I
Preparation for Baking Bread from Pine bast
After the flour is ready, we took a pre-prepared rye starter without the use of yeast. The container must be wooden or ceramic. It is necessary to add flour from the pine bast in half with rye flour to the rye ferment, how many add depends only on you. There was no definite recipe, the amount of added bast depended on the poverty of the family.
Why Flour from Pine Bast will kill your Hunger
Pine is one of the most important sources of forest food. White bast after drying ground into flour and for centuries used as an extra product in many remote parts of the world. This flour is very nutritious, it can be mixed in large quantities with other types of flour. In hungry years, yeastless bread almost composed of pine bast or straw used as the main food. From historical notes, it follows that the inhabitants of the northern territories of Karelia looked burdensome and plump from such a diet. It was possible to determine how close you are to the village by the peeled tree trunks.
How to form bread from pine bast
After we mixed all our ingredients, the mass should lag behind the edges of the mold in which the bread kneaded. Further on a wooden board, we form bread about 300 grams each, we give them a shape and let stand under linen cloth for about 2 hours. Next, bake at a temperature of 200-210 degrees Celsius for about 10 minutes and then at a temperature of 180 degrees Celsius another 40-50 minutes. In our recipe, we did not use anything other than water, salt, rye flour and flour from pine bast.
Ready-made bread from pine bast
- about 700 g of rye sourdough starter
- 250-300 g of flour from pine bast
- 30 g of pink salt
- 400 g or more of rye flour until the mass does not begin to lag behind the edges of the mold
- No Yeast, No Oils, No Eggs, No Sugar!
As we see it turned out to be good fully baked bread with fine aromas and consistency, the bread is perfectly cut and not crumbled. It’s Vegan, Healthy, Tasty. Stay with me and you will know, even more, cheers.