Day: August 4, 2017
Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe revealed starch residue on rocks used for pounding plants. It is possible that during this time, starch extract from the roots of plants, such as cattails and ferns, was spread on a flat rock, placed over a fire and cooked into a primitive form of flatbread. Bread has a significance beyond mere nutrition in many cultures because of its history and contemporary importance. Bread is also significant in Christianity as one of the elements (alongside wine) of the Eucharist and in other religions including Paganism.
In many cultures, bread is a metaphor for basic necessities and living conditions in general. For example, a “bread-winner” is a household’s main economic contributor and has little to do with actual bread-provision. This is also seen in the phrase “putting bread on the table“. The Roman poet Juvenal satirized superficial politicians and the public as caring only for “panem et circenses” (bread and circuses). In Russia in 1917, the Bolsheviks promised “peace, land, and bread.” The term “breadbasket” denotes an agriculturally productive region. In Slavic cultures bread and salt is offered as a welcome to guests. In India, life’s basic necessities are often referred to as “roti, kapra aur makan” -bread, cloth, and house.
Words for bread, including “dough” and “bread” itself, are used in English-speaking countries as synonyms for money. A remarkable or revolutionary innovation may be called the best thing since “sliced bread”. The expression “to break bread with someone” means “to share a meal with someone”. The English word “lord” comes from the Anglo-Saxon hlāfweard, meaning “bread keeper”.
In Hungary bread blessing is celebrated on 20 of August every year. That day is also the day of St. Stephen (the name day of their first king). The roots of that harvest holiday date back to the reign of Maria Theresa; the monarch issued an order that we commemorate the state founder king of Hungary Steven on 20 August every year. Visitors from lands afar flocked to attend the St. Stephen day celebrations held on the Buda Castle Hill in order to celebrate the cutting of the new bread amidst splendid harvest festivities. The Hungarians revive these traditions on 20 August every year.
However in Scotland according to an ancient tradition the Bannock bread is celebrated on the first of August. But what is Bannock bread? It is a variety of flat quick bread or any large, round article baked or cooked from grain. When a round bannock is cut into wedges, the wedges are often called scones. However, in Scotland the words bannock and scone are often used interchangeably. The original bannocks were heavy, flat cakes of unleavened barley or oatmeal dough formed into a round or oval shape, then cooked on a griddle. In Scotland, before the 19th century, bannocks were cooked on a bannock stane (Scots for stone), a large, flat, rounded piece of sandstone, placed directly onto a fire, used as a cooking surface. Most modern bannocks are made with baking powder or baking soda as a leavening agent, giving them a light and airy texture. There is a suggestion that bannock cakes played a pivotal role in the deciding of a person for human sacrifice during the late Iron Age in the discovery of Lindow Man.
(The Lindow Man, also known as Pete Marsh, is the preserved bog body of a man discovered in a peat bog at Lindow Moss near Wilmslow in Cheshire, North West England. The human remains were found on 1st of August in 1984 by commercial peat-cutters. At the time of death, Lindow Man was a healthy male in his mid-20s, and he may have been someone of high status, as his body shows little evidence of heavy or rough work. There has been debate over the reason for Lindow Man’s death, for the nature of his demise was violent, perhaps ritualistic; after a last meal of charred bread, Lindow Man was strangled, hit on the head, and his throat cut. Dating the body has proven problematic, but it is thought that Lindow Man was deposited into Lindow Moss, face down, some time between 2 BC and 119 AD, in either the Iron Age or Romano-British period. The body has been preserved by freeze-drying and is on permanent display at the British Museum.)
But to return to the Bannock bread, nowadays there are many Bannock varieties but the most well-known is the Scottish bannock or the Selkirk Bannock, named after the town in the Scottish borders where it is traditionally made. It is a spongy, buttery variety, sometimes compared to a fruitcake, made from wheat flour and containing a very large quantity of raisins. The first known maker of this variety was a baker named Robbie Douglas, who opened his shop in Selkirk in 1859. When Queen Victoria visited Sir Walter Scott’s granddaughter at Abbotsford she is reputed to have taken her tea with a slice of Selkirk Bannock, thus ensuring that its reputation was enshrined forever. Today, Selkirk Bannocks are popular throughout Great Britain, and can be found at most large supermarkets.
The ingredients of the easiest bannock is the next: flour, salt, butter, water and baking powder (further infos about it see on the internet).