Bread: a beloved staple food

Bread, often hailed as the "staff of life," is a staple food deeply woven into the fabric of cultures around the world. It's one of the oldest prepared foods, dating back before history was written.    The ancient wheat ancestor, Triticale, and all its grain descendants. Grains have been widely adopted in various civilizations. It was later refined from basic biscuits and flatbread to many elaborate styles that the rich prefer. For the common folk, they usually prefer the basic, simple breads.     What makes bread so beloved is its incredible adaptability. It's not just one food, but a vast category encompassing countless variations:

• flatbreads
• leavened loaves
• quick breads
• unique regional breads

At its core, bread provides essential carbohydrates for energy. Some people prefer white bread for its looks and quick energy, but whole-grain varieties offer significant dietary fiber, aiding digestion and promoting full bellies.. The nutritional profile varies greatly depending on the type of flour (wheat, rye, corn, barley, etc). The common people usually didn't have access to commercial yeasts, so they had to "harvest" it from the wild yeast, use barm (spent liquid yeast) from a brewer, or even use sourdough starter.   Beyond its nutritional aspects, bread is deeply intertwined with comfort and memory. The aroma of freshly bread is universally appealing, evoking warmth, home, and gatherings. It's a food often shared with family, at feasts, or as an offering of hospitality.        Here are some basic recipes:   Ash Cake/Damper

• flour
• water
• a pinch of salt

Make a thick dough with flour, water, and salt. Form a large flat bread and put it into the hot ashes of a wood fire. Cover the bread with hot ashes. Cook until preferred doneness.   Rustic Bannock

• 2 cups rolled oats
• 1 cup flour
• 1 tsp baking soda
• 3/4 tsp salt
• 3/4 cup milk or buttermilk
• oil for cooking

1. Finely grind oatmeal
2. Add to the mixing bowl. Stir into the other dry ingredients. Add milk until dough is formed.
3. Turn the dough onto a floured surface, knead once or twice to bring it together, then form the dough into an 8-inch disc.
4. Heat a skillet over low heat. Add a touch of oil and then place the dough disc in the skillet
5. Cook the bannock until nicely browned (about 10-15 minutes) and then flip and cook the other side, and cook for another 10 minutes or so.
6. Divide into wedges and serve while still warm with butter and jam.

  Basic Bannock

• 2 cups flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tbsp oil
• 3/4 cup water
• oil for frying

1. In a large bowl whisk together the flour, salt, and baking powder.
2. Then all the oil and whisk together with a fork, gradually add water and stir until the dough almost holds together. Move to a lightly floured flat surface and gently knead about 10 times just until the dough comes together.
3. Divide into 5 balls and flatten with the palm of your hand. Frin in hot oil, enough to cover the bottom of a medium frying pan, until golden brown on both sides. 
4. This can also be cooked as ash cakes or in an earth oven.