Part of a Zoom Seminar, Thursday, March 27, 2025: https://www.eventbrite.com/e/rubel-seminar-finding-a-focus-to-bread-culture-in-two-neolithic-breads-tickets-1260147578329?aff=oddtdtcreator Note: I will be re-testing this weekend – March 22 & 23 updating as tests suggest modifying the aproaches outlined here. Wm. These two breads were descried by Andreas Heiss in his paper on two breads found at the Parkhaus Opéra, Zurich, Switzerland, Late Neolithic…
Category: Bread Seminar
William Rubel’s 45th Bread History Seminar: Finding Focus to Bread Culture in Two Neolithic Breads
Register at EventBrite: https://www.eventbrite.com/e/seminar-45-finding-a-focus-to-bread-culture-in-two-neolithic-breads-tickets-1260147578329?aff=oddtdtcreator Join me, along with other bread and grain lovers, for my 45th Thursday Bread History Seminar on March 27, at 9:00 am Pacific. We’ll recreate recipes I’ve developed utilizing the archeologist Andreas Heiss’ analysis of the breads. We will taste them, and then talk about where these breads fit into the…
Two Breads from a Late Neolithic Swiss Community Described by the Archeobotanist, Andreas Heiss.
I am posting the PDF of the paper that describes two breads, one, a coarse barely bread, and the other, a more refined bread made of a mixed grains, barley and wheat. The later bread was flavored with an expensive seed, that of the wild parsley. This is the clean science story. How do we…
An Experimental Recipe for an Historic Pumpernickel
Join me in attempting to bake a pumpernickel that is black through-and-through. Please post your results in the comments, and also on my Facebook Group, Bread History and Practice. Note: Just after publishing this on January 2, 2024, I discovered that I can read Carin Getner’s book, “Pumpernickel: Das Schwartz Brot Der Westfalen” 1991 through…
A Rare Egyptian Stamped Bread
This is an important Egyptian bread. While it is rarely reproduced. As far as I am aware, this is the only surviving Egyptian bread whose entire surface is marked with a stamped pattern. I would put this into a class of “stamped breads.” This is the only example I know of of a surviving bread…
American Bread Recipes from the 19th Century
These recipes were originally posted for people attending my Bread History and Practice Seminar #68 on American Bread, December 15, 2022. If you are attending the seminar, please make one of the breads that I am posting here so that we all have some experience with the taste and texture of the bread. Insights can…
Miss Leslies Book of Household Management, 1840 “Rye and Indian” bread.
A mix of rye and cornmeal, “Indian,” in the vocabulary of 19th century American cookbooks, was a common bread in New England for most of the 19th century. Emily Dickinson won second prize for her version of this bread at an agricultural fair in Massachusetts in 1856. This bread pairs well with molasses which was…
American Soda Bread
It was in the 1830s that leavening bread with an alkaline salt first became an important leavening. There was substantive uptake of this modern leavening — calcium carbonate mixed with muriatic acid was the first popular alkaline leavening for bread — in both Ireland and in United States. Less so elsewhere in the Anglophone world….
Rubel Spring 2022 Bread History Seminar Series
This Spring 2022 seminar series taking us from Seminar #29 through #34 starts with an in depth look at the history of written bread recipes starting with Ancient Egypt and ending in the late 19th century. There are three talks in my “close reading” series where I read from historic texts and then talk about…
Seminar #28 The Fabulous Breads of John Cochrane, 1797
John Cochrane’s portrait dating to the 1780s doesn’t suggest suggest someone who was passionate about bread. He kind of looks like a stuffed shirt sitting there with his wig and frilly collar and cuffs. He is a good one to apply the adage, Don’t judge a book by its over. Cochrane’s Seaman’s Guide was published…
William Rubel 