18th century cookbook "The Art Of Breadmaking" www.townsends.us/products/the-art-of-bread-making
@haotatyan10 ай бұрын
Newest comment is also pinned😂 Good vid
@josephmedina64037 ай бұрын
As old as the song. Patty cake patty cake ...bakers man! 🤣
@TheRattyBiker Жыл бұрын
Ironically horse bread sounds like one of the most nutritious dished of the day when compared to the likes of ships biscuit.
@joanhuffman2166 Жыл бұрын
Horse bread had a lot of bran.
@chrisnemec5644 Жыл бұрын
Well, Ship's biscuit was really more designed to last a long time and not for nutritional value.
@-Devy- Жыл бұрын
That's not at all ironic.
@tatianaes3354 Жыл бұрын
But it is so bitter that I would not be able to eat it.
@DoubleDogDare54 Жыл бұрын
I laughed when you mentioned horse bread. My old man was born in the Netherlands in the early 1900s and he mentioned he and the other kids in the family would nibble on the horse bread when they tagged along with my grandfather in their delivery wagon. My grandfather would keep loaves of horse bread in the back of the wagon to feed the team in the event the delivery route was a long one. My dad mentioned that there were beans in the bread. It wasn't tasty, but they would eat it anyway just because they were kids and didn't care it tasted terrible.
@thedude7450 Жыл бұрын
It would seem to me that bean bread (or a bean/pea mixture) would actually be better for survival than just plain wheat bread. Beans have more protein, fiber, and other nutrients that wheat doesn’t have. Add in peas and you get even more nutrients like vitamin C, potassium, and iron.
@andreffrosa Жыл бұрын
vitamin C doesn't survive heat, it has to be eaten raw
@steveharrison76 Жыл бұрын
I was wondering this. I think you’re right, considering. Though I do imagine that it might have been easy to get it wrong and end up with something a little bitter, or something that upsets the stomach too. All in all, though, the people making this knew what they were doing and wouldn’t make the same mistakes I probably would have made!
@user-zv3uz2nk6v Жыл бұрын
Antinutrients like phytic acid in the beans would inhibit nutrient absorption unless the bean paste was thoroughly fermented. Subsisting on it as most of caloric intake like many would have had to do in times of scarcity would not be advisable for this reason.
@LazyLifeIFreak Жыл бұрын
@@user-zv3uz2nk6vBy how much would this antinutrients actually inhibit, 100% or like, 0.005%? I keep seeing this anti-nutrients show up but nobody can tell any factual statements or give me some reliable sources as to what it actually means.
@matthewellisor5835 Жыл бұрын
@@user-zv3uz2nk6vwhich is why I now want to try cooking up a mix of legumes (I'm thinking Pintos, Garbanzos and Lentils) and mashing (okay, I'm lazy and will probably use the blender) the cooked beans then adding the dry equivalent of that paste to an equal mass of wheat flour. If that works well, maybe I'll try replacing a portion of the wheat with corn. Sounds like a fun experiment and would be a very inexpensive yet nutritious meal for hard times.
@AnttiAlajuuma9 ай бұрын
In Finland (and I think in many other countries as well) the primary grain as rye. Wheat was used mostly for sweet products like buns. In times of strife people would replace some or even all of rye flour with wood flour making "pettulepä". Wood flour was made of the phloem layer of pinetree, the soft layer under the bark that contains some sugars. It was dried up and ground as flour. It doesn't contain much nutrients and is hard to digest. Large amounts are also pretty harmful for kidneys.
@wurfyy8 ай бұрын
Here in Estonia there are actually different words for rye bread ("leib") and wheat bread ("sai"), and the distinction is pretty much the same as what you describe. Rye bread is the staple food that you would actually eat for nutrition, whereas wheat bread is more like a luxury item, almost. Something that's good for a snack but isn't really proper bread. Good rye bread is great, though. I'm not well-travelled but as much as I have been in other countries, I've never seen a good slice of rye bread. I think people in other countries are really missing out.
@seronymus8 ай бұрын
@wurfyy did you know leib is cognate to the English word loaf?
@wurfyy8 ай бұрын
@@seronymus I did not. That's interesting, thank you. Never even occurred to me that there's a similarity there, let alone that they might be related.
@pumpkin24775 ай бұрын
In Sweden it's called "barkbröd", bark bread
@1TakoyakiStore Жыл бұрын
Being born and raised in Florida I would occasionally hear about the native Americans making a bread from coontie plants. Coontie is a weird plant that is a gymnosperm (so relative of pine trees, juniper, and sago palms). Apparently the now extinct Native American tribes would process the coontie cones to detoxify it and render it into a flour to make bread. I haven't come across anyone on youtube that's tried to make it. I don't know if it's a lost recipe or if we kinda sort of know how they did it. But I've always been curious about it.
@danielawesome3611 ай бұрын
I wanna see a Townsend video about this
@youssefbencheikh863711 ай бұрын
Apparently, it's named Seminole Bread and comes from the Seminole tribe of Florida.
@colpritatlarge136510 ай бұрын
Floridian here, Tampa area. I never knew anything about this. I learned something new today
@AnttiAlajuuma9 ай бұрын
In Finland in times of strife people would replace some or even all grain flour with wood flour making "pettulepä". Wood flour was made of the phloem layer of pinetree, the soft layer under the bark that contains some sugars. It was dried up and ground as flour. It doesn't contain much nutrients and is hard to digest. Large amounts are also pretty harmful for kidneys. I wonder of Seminole bread might be made in a similar way. Coontie may be more nutritious than plain pine tree.
@lzmunch9 ай бұрын
The kumeyaay of california would do something similar for to make flour from acorns
@VBunplugged757 Жыл бұрын
Townsend is such a pleasant and thorough teacher, he could teach me about paint drying and I wouldn't be able to look away.
@Lazydaisy646 Жыл бұрын
Ikr
@peggedyourdad9560 Жыл бұрын
18th Century paint video? I would watch that lol.
@VBunplugged757 Жыл бұрын
@@peggedyourdad9560 you win KZfaq award for best name lol
@lkg196511 ай бұрын
I dont even like to eat bread, and i cant help but watch.
@pinkroses13510 ай бұрын
😂 me too
@deepsea534811 ай бұрын
The horse bread reminds me of some fancy health food bread they’d sell at a bougie grocery store these days. They’d probably market it as “gluten free, high protein, paleo bread alternative 😌✨” and charge twice as much as regular wheat bread.
@stormshaman10 ай бұрын
Just like how lobster went from the food of the poor to expensive fancy food.
@CoolTreeHouseMan1129 ай бұрын
@@stormshamanI never knew lobster was for poor people, it is probably expensive now because of something called *overfishing* and bycatch
@benjamindouglas32869 ай бұрын
@@CoolTreeHouseMan112it was cheap because everyone lived near the east coast but now it’s expensive on everything besides the east coast
@mhammer31868 ай бұрын
@@stormshamanor how oxtails went from being given away to being charged 4-6$ a pound
@plaster.art.ho37 ай бұрын
HAHA bettt
@btbb3726 Жыл бұрын
My parents and grandparents lived through the Great Depression in the U.S. I remember a saying that they had - “Crying poor with a loaf of bread under your arm”. In other words, there were times when things were so bad that you’d be doing alright if you actually had a load of bread to eat.
@3vanguardofthephoenix33511 ай бұрын
It sounds more like asking for help or sympathy when you need none. "Crying poor with a loaf of bread under your arm" translates to "feed me, but I secretly have food"
@abcdefghij33711 ай бұрын
I read an excerpt of a story where some missionaries went to some horribly impoverished area and they would give a slice of bread for the orphans to sleep with. The idea was that no matter what happened to them the next day, they’d still have a slice of bread to eat in the morning. I could see needing some stability that badly.
@Foureye158 ай бұрын
Fun fact: In Sweden, where the staple crops were rye, barley and oats (and potatoes from about the middle of the 18th century), wheat bread was mostly seen as a festive food. Traces of this still remains in the language today as "vetebröd" (literaly "wheat-bread") is used as a categoric term for sweet breads or cakes such as cinnamon buns, semlor and saffron buns.
@MrCarlbrooks Жыл бұрын
"I am the bread of life; whoever comes to me shall not hunger" was not an accidental metaphor
@dwaynewladyka577 Жыл бұрын
This shows how farmers can be taken for granted. Then, and now, if crops fail, this can create a problem. Without farmers, we can't eat. There has to be a substitute if grain crops fail. I'm originally from a very large farm, so I know that there is no guarantee of a good harvest. Cheers!
@kylegonewild Жыл бұрын
Settled civilization didn't come around until our ancestors first started cultivating crops ~12-13,000 years ago. Everything about the modern world is built on the back of agriculture and farming.
@henriqueribeiro8167 Жыл бұрын
@@kylegonewild These city Kids Nowadays with their chocky-milk, candy and cookies know nothing of the struggles of the past. People from farms and the country side seem more aware.
@puffymarshmellow3149 Жыл бұрын
The globalists will soon remind us what happens when farmers fail
@mindstalk Жыл бұрын
@@kylegonewild True about most of the modern world, but there's evidence of settlements before farming. Much more recently, the Pacifc Northwest had settled cultures without farming, living on the ecological richness of the region, especially the salmon runs. Jane Jacobs even speculated that it was early "cities" that invented farming.
@Stroggoii Жыл бұрын
@@lexbrightraven8049 Translation: EVIL FARMERS WON'T LET ME EAT MY WEF-APPROVED RATION OF SOLDIER FLY LARVAE PASTE REEEEEE
@Mossad901 Жыл бұрын
Bread that was given to soldiers serving in the yemeni army what is made of wheat, potato lentil garbanzo, fava beans, and sweet pea flour. We ate it for all three meals. It was nutritious and filling.
@elrondsoukup2911 ай бұрын
How did it taste?
@Mossad90111 ай бұрын
@@elrondsoukup29 really good,I miss it
@cnam125810 ай бұрын
Wow you ate it every day, 3 times a day, while you were in the army - that must have been some amazing bread !!
@Mossad90110 ай бұрын
@@cnam1258no choice. This is a third world army
@cnam125810 ай бұрын
@@Mossad901 Yes so even though you were forced to eat it, you loved it...!
@jaji8549 Жыл бұрын
In the novel "Pillars of the Earth", the diet mandated by the Abbot to his monks included horse bread, olive oil, and garlic
@tprime2702 Жыл бұрын
And the only monk that remained adhesive to those teachings was Philip. Bc he was a nonce. 😂
@baronbrummbar86918 ай бұрын
except for the olive oil they all where pretty standart a nut oil or poppy oil or lard would have made WAY more sence (speaking from a historical point)
@pepita24379 ай бұрын
Where I live, people used to put potatoes, and acorn (flour) into the flour they made the bread with, when they didn't have enough grain.
@mamadoom97248 ай бұрын
When I was at my poorest I lived a couple weeks on cream of wheat with dried figs cooked in (delicious) and a flatbread I’d make mixing flour and water with a little salt and frying pretty flat like a pita thickness. It wasn’t bad at all. I also had pickles and peanut butter I’d eat together. I got to where I was actually craving it all after work.
@Samdroid_5 ай бұрын
I wish you a great life full of wealth and health
@chaeburger Жыл бұрын
I recommend the book Cherokee Cooklore. While it was printed in 1951, it discusses traditional Cherokee foodways. One recipe is bean bread and it's very different to this recipe. Highly recommend!
@pabloricardodetarragon2649 Жыл бұрын
Yes, it's very close to the mexican tamalitos or venezuelian hallaquitas, boiled wrapped in the husks.
@InvestmentJoy11 ай бұрын
Not sure which tribe it was, but oddly native and Americans used acorns a ton. A Korean lady who lives here in Ohio made some for friends a few years back, it was pretty impressive.
@kokopelau69549 ай бұрын
Any nation that had oak trees in its area ate acorns. Highly nutritious, keeps all winter, and can be cooked in a variety of ways. I'm a little Lakota(Sioux) and a little Cherokee. Was taught that on both sides of the family.
@wittsullivan8130 Жыл бұрын
I spent a lot of time once soaking the tannic acid out of shelled acorns. The hardest part was shelling the acorns from my pin oak. Big tree, tiny acorns with thick skins that will make your fingers bleed. I soaked the shelled acorns in a 5 gallon bucket of water for two days, poured off the water, replaced it with fresh, let it soak, and did that process a couple more times. I let them dry in the sun and then ground the meat in a coffee grinder and mixed it with whole wheat flour and made a pan of small muffins out of all that work. Very tasty, but not worth it unless you had nothing else.
@debbiecurtis4021 Жыл бұрын
I want to make acorn bread this year.
@GlassArtist07 Жыл бұрын
While in Boy Scouts an eon past, I accepted a merit badge challenge from the leader, to make some acorn bread. He'd found an ancient recipe somewhere, and gave me that to work with. I gathered up several gallons of acorns, knocking off the caps by hand. Then I put them in a large pot, and boiled them for a long time, changing out the water a number of times. The cooked acorns became more like a mush, but I managed to scrape enough out, and spread it over several cooking sheets to dry out in the sun. It took a number of days to dry out that mess, and a good bit of stirring and turning. Even dry, the acorn mess was fairly soft, unfit to go through the hand mill that was available to me, so it all got placed into a mortar and pestle rig, and pounded as close to flour as I was able, At that point, I was two weeks into the project, and still had no bread! Finally, I mixed up the dough, adding in some wheat flour to bind it all together, along with some salt, and several dissolved packets of yeast. I set it aside to rise. Hours later, there was no visible increase in that dough, but it had darkened considerably. I kneaded it up some more, put it into a different pot, and took it inside my warm house, and placed it right next to the furnace vent. After several hours, it had dried out some, but had also raised up a bit. I took it, formed it into small loaves, and let them rise in the same warm location. The following day, the loaves had smoothed out a bit, dried some, and grown a bit as well, but nothing like I'd expect from wheat. Back outside, I loaded these loaves into a dutch over to bake under/over the coals. When finally I decided both batches were done, I let them cool, and couldn't wait to see how they tasted. I had a large amount of softened butter, some jam, and a big glass of milk to wash 'em all down. I buttered up several tough slices, and bit into them. They were so bitter, it was like I'd taken a spoon full of alum! The texture was more rock like than bread, and the bitterness spread quickly in the mouth, assuring anyone that swallowing this crap would be a major health violation. This was a massive failure on my part, and I'd invested so damned much time and effort into the project. The Troop leader saw to it that I got the merit badge anyhow, it was about the process not the results. Several of the loaves were archived on a shelf at the local Scout meeting house, and for all I know, they're still there, nearly fifty years later!
@DoodleDan Жыл бұрын
Ooh I made coffee once out of acorns
@eveakane6563 Жыл бұрын
@@GlassArtist07super baked bread? Sounds like you made hard tack by accident. They can last for a really long time.
@InvestmentJoy11 ай бұрын
A Korean lady made dorotrimuk which is a acorn gelatin like tofu. Was pretty great, and looking at the calorie density, pretty amazing
@Kowzorz Жыл бұрын
"Run of the mill flour" I love realizing things about idioms that I never thought about.
@dlighted8861 Жыл бұрын
I like beans and have survived an entire Wynter on homemade baked beans twice a day.
@torylva Жыл бұрын
I remember reading discworld a while back where they mention Horsebread in one of them! Basically made from non-wheat grains, legumes, and vegetable scraps!
@joanhuffman2166 Жыл бұрын
Which diskworld book?
@covishen Жыл бұрын
@@joanhuffman2166 Monsterous Regiment.
@kylegonewild Жыл бұрын
@@covishen Is that the one where the joke is the whole crew are women but they all have been trying to keep it secret from everyone including each other?
@covishen Жыл бұрын
@@kylegonewild yes
@massagebyconstance5665 Жыл бұрын
Omg. I was thinking the same thing! “ I know I just read a book that mentioned horse bread.”🤔 and I never looked up what it was. I just assumed it was some other European thing that didn’t translate to American English☺️ And then John spring this on us🥰
@Sockpuppe Жыл бұрын
I always learn something here. Usually, it is about how much food knowledge has been lost over the years. Never would have thought of this method, but it looks like it may solve the major complaints that I have heard about bean flour... being bitter and grainy. Thank you for always providing some fascinating food for thought.
@clarksavage6050 Жыл бұрын
In France's most remote areas, buckwheat and chestnut flour were used, they aren't substitutes per se, but allow great bread and pancake recipes.
@olderendirt Жыл бұрын
Buckwheat pancakes are wonderful.
@johnfisk811 Жыл бұрын
Chestnuts were the staple of the Cevennes in southern France and chestnut flour was the peasant standard. Today it is very expensive.
@dwaynewladyka577 Жыл бұрын
My (late) maternal great grandmother, worked in a bakery in Prague, before she came to North America, in 1900. It is interesting to see what types of bread they had back then, and how they compare to modern bread. Cheers!
@kamilpotato3764 Жыл бұрын
In Poland and Eastern Europe Rye Bread was and is still consumed.
@SueSmith1 Жыл бұрын
I've been intrigued by "Amish flour." Flours made with squash and squash seeds are mixed with regular flour to reduce the cost of a loaf. Are there mentions of squash flour in any of your old texts?
@rainbowconnected Жыл бұрын
That is intriguing and I'll be curious to hear too. Guess I know what baking experiments to try this winter! I'd think using squash and their seeds would make the bread far more nutritious than wheat alone too.
@flyingtime55016 ай бұрын
You mean like zucchini bread n pumpkin bread?
@f.goossens811811 ай бұрын
I still make my own bread. Often with half wheat flour, half oats. I live in Sweden now (where every commercial loaf has canola oil in it and we don't want to eat that stuff) but I also grow my own rye, barley and oats on a garden scale, and have a small hand grinder. Back in the Orkney Isles, Barley bread (bere bread) is still made and sold. It's delicious, though more like a kind of bannock than loaf.
@dansharpe2364 Жыл бұрын
I suspect that "white peas" are chickpeas, or what you call garbanzo beans in the USA. They can be ground to a flour which is still widely used in the cooking of bread in the cuisines of the Indian subcontinent and called gram flour or "besan" in Hindi.
@raraavis7782 Жыл бұрын
Makes sense 👍
@mattkuhn6634 Жыл бұрын
While this certainly isn’t impossible, it’s entirely likely that they were referring to an actual white cultivar of pisum sativum, of which many varieties exist. It could also refer to what we call today navy peas or navy beans, which are sometimes confused with chickpeas. I’m sure if there was a clear answer, John and his team would have found it, so we’re not likely to ever know for sure what precise crop was being referred to.
@isexuallyidentifyasukraini5407 Жыл бұрын
In China people make cakes and desserts with all kinds of beans, it’s a very versatile and underrated crop.
@johnp8736 Жыл бұрын
I'm sure a lot of those recipes are really good, but that reminds me of the time many years ago while visiting Toronto we bought a tin of cookies in Chinatown. The main ingredient was bean flour. They looked good (sort of resembled a shortbread or Lorna Doone) but were the most disgusting things ever. All these years later we still talk about them. 😂
@Arcahnslight Жыл бұрын
The sheer variety and quality of the b-footage in this video is really, really well done.
@jeromethiel4323 Жыл бұрын
"I'm hungry, father!" "All we have is horse bread, do you want some?" "Neigh, father, neigh..." ^-^
@abdiea48213 ай бұрын
😂😂😂😂😂😂😂
@hyperthecarry652711 ай бұрын
Here in Germany rye bread is very popular. We call it "Graubrot" (Grey Bread) if it was made from 50%-90% made from rye flour. Or "Schwarzbrot" (Black Bread) if it was made from >90% of rye flour. Rye was always easy to cultyvate since it is a hardy Grain which also grows on poor soil. It is resistant to cold and drought, so it offers more consistent harvests. The only downside is, that the yield per square meter is a little bit lower. And the taste of rye bread made with sourdough very hearty. It keeps you full for a long time thanks to alot of fiber, and it is very easily digestible while having a high nutrirtional value especially on the minerals' side. So rye also is a great alternative to wheat.
@ifyouloveChristyouwillobeyhim6 ай бұрын
Du hast Recht, ciao aus Amerika.
@66hss6 ай бұрын
Rye bread was voted as the national food of Finland in 2016. We have two very separate rye bread cultures: In the east the bread is like a thick and heavy loaf and in the west it's like a disc or vinyl record and it was also traditionally dried up against the ceiling. Several discs with a pole attached through them. And a very pequliar Finnish dish is made of rye malt: mämmi.
@ifyouloveChristyouwillobeyhim6 ай бұрын
That's really interesting, thank you! How do people eat the disks of rye? Do they soak them in sour milk first? @@66hss
@66hss6 ай бұрын
@@ifyouloveChristyouwillobeyhim No need for moistening. It's not totally dry like crispbread is. Just swipe some butter on top and nowadays all slice of cheese/meat products and lettuce and voila!
@ifyouloveChristyouwillobeyhim6 ай бұрын
Thanks, it's super cool to learn about your food! @@66hss
@sherylcascadden4988 Жыл бұрын
My grandmother's depression era bean biscuits: soak a pound of navy beans for soup, separate one cup beans and cook in plain water, separate from the soup, mash to a paste, and add to your biscuit dough, add extra baking powder if you can afford it, bake as usual, and keep cooked biscuits in your pocket for lunch so no one knows you're having something "extra". Really good for farm work when stopping for lunches is hard with all the work that needs done.
@Lenvyathan Жыл бұрын
In Finland they also used ground pine bark as an ingredient for bread when wheat/rye was scarce. Certainly not good for you, but it did the trick.
@nymalous3428 Жыл бұрын
Years ago, my sister was cutting out wheat from her family's diet. She found all kinds of substitutes for various recipes, but the one that I can remember the clearest is the cake that was made from beans... it was pretty good, actually. (I'm so glad I found this channel, by the way. This kind of stuff has always fascinated me.)
@joantrotter3005 Жыл бұрын
I make a garbanzo bean banana bread that's really good, and black bean brownies. Neither has flour.
@Gameprojordan Жыл бұрын
Lots of Thai desserts use bean paste
@SVAFnemesis Жыл бұрын
beans makes good poridges so why even bother using them like wheat. poridges needs way less processing time anyway.
@chaosvolt Жыл бұрын
I've used this concept in my worldbuilding writing for a fantasy setting before, the idea of it being the norm to mix cereals and legumes in one form or another. Needing to soak the flour seems like it might logically be a hindrance to this practice being widespread, especially since I've written it as being used by soldiers and adventurers who pack their own flour (or dry grain plus a quern in the baggage train as a possible option for the former). That said, from what I've been looking into, it seems like this problem is less common with lentils compared to other types of bean, which were a common legume in medieval Europe and was one I settled on as a common choice in said writing. Of course, with a fantasy setting with completely different evolution, and plants being whatever you want them to be (from mixing and matching Old World and New World crops, to thinking up entirely fictional flora and deciding how that might affect agriculture), one could handwave it away as just the quirks of selective breeding leading down a different path than in history. But it is interesting to think about nonetheless.
@aironium Жыл бұрын
Watching this while eating bread.
@VVabsa Жыл бұрын
Commented on your post while eating bread. 🍞🥐🥖
@altlawncare Жыл бұрын
Dave’s good seed bread. Well toasted with a good spread of butter and a little bagel seasoning. Mmm!
@baltepeter10 күн бұрын
Makes it more fun!
@robertcole9391 Жыл бұрын
Great video John. Looks like people will need this information in the very near future.
@seanspartan2023 Жыл бұрын
I love bread, especially hardy peasant bread (like a dense Italian loaf)! I find it ironic that dense multi-grain bread (commonly associated with poor people and the lower class) are the types of artisan breads that are expensive today 😂 I've never heard of horse bread (or bean breads in general). So I learned something new today. Thanks again! 🍞🍞🍞
@angelamcentee1277 Жыл бұрын
Ezekiel flour/bread contains beans/lentils plus wheat/grains, which is very nutritious. Also sprouting the beans/lentils maybe a good alternative to soaking!
@sorchaOtwo Жыл бұрын
Cattail pollen is high in protein and can be added to stretch flour.
@Prettyartsy877 Жыл бұрын
You define if we are not on tv we are way popular on KZfaq better to have quality rather than quantity..a handful of people that really resonate and enjoy what you do..than people who watch you as they don't have anything else to watch ..most loved channel on KZfaq..John Townsend is a class apart!!!
@olddawgdreaming5715 Жыл бұрын
Thanks for sharing with us Jon. That was interesting how folks worked that out so many years ago and now we can be thankful for the bakeries we have today. Stay safe and keep up the good work. Fred.
@juliegrenier8383 Жыл бұрын
I have a wheat allergy. I soak great northern beans, rince them, then dry them in a dehydrator. Then grind them into flour. I rince quinoa (rice would work as well but I can't tolerate that either) and dry it. I mix the 2 flours. I find it to be a very versatile flour.
@Nyasahi Жыл бұрын
almond bread is my favorite w/ celiac, tons of proteinm good texture, and easy to grow assuming you have mature trees i agree bean and quiona bread are good too though
@shaynecarter-murray3127 Жыл бұрын
Im gonna have to try this, not because of digeative issues but because it actually sounds good
@dwwolf4636 Жыл бұрын
@@NyasahiOxalic acid.....
@juliegrenier8383 Жыл бұрын
@@dwwolf4636 I'll look that up.
@ehrenloudermilk105310 ай бұрын
I love the natural lighting. I know that really limits when you can film. But, i do appreciate the added effort.
@Socrates21stCentury Жыл бұрын
Fascinating ... well done!
@Tommuli_Haudankaivaja Жыл бұрын
My Grandma's mother ate bark bread as a child. The Civil War was a time of scarcity and famine. Can't imagine replacing 50% of the flour in bread with bark.
@kindelderson9838 Жыл бұрын
The bark part is doable with one tree I know of; the pine tree(certain species)is entirely edible, everything from the needles to the seeds and bark can be used for some medicinal purposes and for food.
@trulyidkman Жыл бұрын
@@kindelderson9838 alot of common coniferous trees (like pine) are edible. They are usually grounded to a fine saw dust and added to meals such as granola bars and bread for extra fiber and vitamins. Thats also how some companies make "fiber enriched" products
@kindelderson9838 Жыл бұрын
@@trulyidkman thanks for the additional info, didn’t know about the enrichment process they do with them.
@Tommuli_Haudankaivaja Жыл бұрын
@@kindelderson9838The edable part is called phloem. It is edable, but it has the following health risks: - Dangerous expansion of the stomach - Salt/water ratio is easily disrupted. It has considerably high quantities of Al, Fe, Zn, and Co. It also has about 25% of the energy consetration of rye.
@kindelderson9838 Жыл бұрын
@@Tommuli_Haudankaivaja true there are some risk, but it’s still worth staving in a SHTF scenario.
@stephensano9156 Жыл бұрын
The interesting part about this alternative lies with the beans as they are high in protein, so essentially the lower classes were getting a protein-rich bread. Not only did the half wheat bread flour fill them up, but they also took in essential nutrients from the beans which made them healthier and stronger allowing them to carrying out their daily tasks being satisfied.
@eugenekearney697111 ай бұрын
and a veggie
@PRubin-rh4sr9 ай бұрын
Hey they need it.
@Florkl Жыл бұрын
And now wheat substitutes making an expensive return in today’s gluten-free market. I’m always fascinated by how today’s fancy food was poor food 2 centuries ago. I frequently blow people’s minds with the thing you mentioned in the fried lobster episode about prisoners complaining about being fed too much lobster.
@ashanithesharp Жыл бұрын
You never know what’ll happen in life. It’s good to know these kinds of things!
@majorfallacy5926 Жыл бұрын
My grocery store sells a bread that's mostly peas and seeds (and a little wheat). I quite like it, sadly my family doesn't.
@Lazydaisy646 Жыл бұрын
I'm guess that would be gluten free.
@suzisaintjames Жыл бұрын
Freeze it and enjoy a slice at a time. Let the family have what they like. 💖🌞🌵😷
@suzisaintjames Жыл бұрын
@@Lazydaisy646, if it has a little wheat, it's not gluten free. 💖🌞🌵😷
@adajanetta1 Жыл бұрын
Is it a flatbread? Yeast or soda risen?
@majorfallacy5926 Жыл бұрын
@@adajanetta1 it's a regular loaf of dark sourdough bread with seeds i think, grocery stores in central europe always have a variety of those. Although I'm not sure what exactly the difference between regular yeast and that dry sourdough thing they use in modern breads is. It's being sold as a protein bread though, not as a pea bread. It mostly tastes like regular bread, they just use the peas for their higher protein content.
@ChocoBanana09 Жыл бұрын
You know the day is good when Townsends uploads a new video.
@S.D.L-f4bg1oj8t8 ай бұрын
what a wonderfully informative channel, thank you, from NYC👍
@robdubyuh42010 ай бұрын
This channel is not only informative and interesting but ridiculously relaxing. Thanks
@bunnyslippers191 Жыл бұрын
The bean plus whole wheat is a classic combination of grain plus legume makes a complete protein. Each of those ingredients provides about half the amino acids needed for humans to build and maintain muscles and organs, so bean bread is more nutritious than regular wheat bread. They both contribute significant amounts of a lot of vitamins and minerals as well, so as long as someone can find a source of vitamin C to prevent scurvy, you can survive quite well. For enough vitamin C many fresh greens have significant amounts, and most of them have at least some as long as they area eaten raw. Watercress is great for Vitamin C and raw cabbage in coleslaw, especially red cabbage is also quite good.
@peterscott2662 Жыл бұрын
This combining for "complete protein" thing is an old myth. All plant foods have complete protein. You would have zero issues if all your protein came from grain or legumes alone. There is no need to combine them.
@Doct0rLekter Жыл бұрын
@@peterscott2662 This is correct in a modern context. The issue would be that, on a diet that was low in caloric intake (aka, poor people in ye’ olden rays), the amount of “complete” protein in any one given food may not be enough to sustain you. These days we have such a caloric surplus that it would be very difficult for someone in a westernized country to experience protein starvation even if they really did eat almost exclusively one food item. When folks were eating a single meal, though, there was a true need to get an efficient distribution of amino acids from the foods they ate. If you have 1000 calories worth of food and it won’t give you sufficient concentrations of a given nutrient essential to survival until you’ve had 2000 calories worth of said food: you will experience symptoms of malnutrition.
@peterscott2662 Жыл бұрын
@@Doct0rLekter If you only have a 1000 calories, that's just starvation.
@Doct0rLekter Жыл бұрын
@@peterscott2662 I mean, yes, that’s half of my point. Namely that, in the context of poverty in the 1800s, people would not have many calories available to them in the first place. Therefore, efficient consumption of essential nutrients was critical at that time, but in today’s world would be completely meaningless thanks to a surplus of available calories. My selection of 1000 calories for my statement was mostly arbitrary, but was loosely based on a statement claiming a UCLA study showed 1,000 calories per day (plus or minus) was essentially the absolute floor of calories without literally starving to death. The veracity of that statement means nothing to my point, though, as I was merely picking 2 numbers to illustrate a point. If you have to eat at least x amount of a food to get the minimum nutrients for survival but you only have access to y amount, where y is less than x, then you would need to eat a food or combination of foods that could provide the necessary minimum nutrients while only eating y amount.
@bunnyslippers191 Жыл бұрын
@@Doct0rLekterThere are still places in the world that don't have the abundance of food available in the US and there are low income people in the US and other countries who don't have the resources to buy much food, particularly meat, to get their needed nutrients. That's where using the most economical and convenient method of getting all the needed amino acids in adequate quantities is still important. Plus, a lot of those combinations are traditional because they work to keep people in at least moderately good health and they taste great. With the way food prices have, and still are, skyrocketing, more people are winding up needing to use foods other than meat to maximize nutrition while having less and less ability to buy food. It's not just back in the 18th and 19th that poorer people struggled to buy food, it's happening now right in the US, the UK, and other countries. The news about food price inflation outpacing people's ability to pay for food is disheartening to say the least.
@Lanaxes11 ай бұрын
There's a Finnish poem in which after a crop failure a man says to his wife "pane leipään puoli petäjätä" which translates to "put half pine into the bread" meaning to make pettu, a bark bread made by adding treated and ground up pine bark into rye flour. It was readily made in times of famine in Finland. It would be interesting to see you make and try it.
@PotentialLegend6 ай бұрын
I absolutely love the rustic atmosphere of these videos.
@Camel_Carpaccio Жыл бұрын
Curious why they didn’t just soak, cook and then eat the beans as-is, instead of going through all the trouble of making subpar bread with it.
@ShakeJands-li4mg Жыл бұрын
I'm already eating the poor man's bread I got it from Dollar Tree
@mrgallbladder Жыл бұрын
I'm sure I'm not the first to think of this and there's probably something obvious I'm missing, but doesn't it make more sense to soak the beans whole and then make a meal and mix that into the flour or bread mixture? That's a fairly common practice today.
@mindstalk Жыл бұрын
He mentioned that, saying you'd have to let the beans dry out again before grinding.
@mrgallbladder Жыл бұрын
It seems you haven't read my comment. I said make a meal, not grind.
@19dec1981 Жыл бұрын
i have to repeat this over and over: this channel is a gem!
@drewandcharlie75839 ай бұрын
I sure wish this channel went outside of food more often. I just love this kinda history telling so much. Townsend and his boys are so good
@DoctorRobertNeville Жыл бұрын
I go to our local brewer, and get a canning jar of barm. I works out really well to make whats called "Beer Bread" as the barm already has yeast in it. I've even used a Dutch Oven to make a crude bread when camping out in the wilderness. I really love my Dutch Oven. The last time I went camping I used my Dutch Oven to make a cake for someone who was celebrating a birthday.
@Lazydaisy646 Жыл бұрын
Sounds like fun
@KR-rs3sj Жыл бұрын
What's your crude bread recipe, I''d love to try that. I saw a video where someone made fireloaves by just placing the flour straight on campfire coals and now I'm intrigued by camping breads
@ModernKnight Жыл бұрын
Didn't know about horse bread in this detail. Might have to try that now with some of mine. I wonder how much a horse would eat in a day?
@mikekz4489 Жыл бұрын
Even 18th century poor man’s bread would a lot more nutritious than 21st century poor man’s bread.
@jfbrko290 Жыл бұрын
Yeah now the cheap stuff is processed white bread and whole wheat bread or bread made from other things is More expensive even if it is less processed than white.
@Mandragara Жыл бұрын
@harrysatchel Modern breads are vitamin fortified though
@Mandragara Жыл бұрын
@harrysatchel Foods can be fortified above their natural levels + they can be fortified with things the food doesn't naturally have. For example, folic acid and iodine in bread.
@wtglb Жыл бұрын
@@Mandragarasynthetic vitamins are of very little value, it just looks good on the package
@Mandragara Жыл бұрын
@@wtglb Citation needed
@lynnodonnell4764 Жыл бұрын
I think Horse Bread goes back much further in history... Dark Ages, Medieval, Renaissance... Does anyone perhaps know this to also be historically true? I had a specialty bakery bake up a similie of Horse Bread loaves to serve at a Renaussance Feast I hosted at a church. I explained it was what the lower classes ate and was also the most nutritious while the wealthy dined on white bread.
@kylegonewild Жыл бұрын
Well, he was a bit vague with "hundreds of years even in the 18th century" but if you go back ~500 years from the 18th century you're right in the middle of the Dark Age (Medieval refers to the Middle Ages which is when the Dark Age occurred) and the renaissance would pop off by the 15th century so it's pretty safe to assume this horse bread, even if not in the same form by this time, had been around for a while in cultures who used equines for travel.
@lynnodonnell4764 Жыл бұрын
@@kylegonewild thanks for your great response!
@Hagunemnon Жыл бұрын
Huh...I wonder if using beans would lead to a more active fermentation than flour alone since yeast *does* need more than just carbs to keep them fermenting. I also wonder if the bacteria in a sourdough starter wouldn't be happier w/ some amount of soaked, mashed up beans in the dough. I do believe this calls for experimentation!
@user-oj5bw7sl8p Жыл бұрын
The best bread to my taste is the one, which is baked of 100% rye, salt & water. Obviously, nowadays companies which produce the bread know that too, because good ryebread is much more expensive, than standard wheat bread.
@carolyn3543 Жыл бұрын
Do you have a favorite recipe/ratio? Sounds great!
@kamilpotato3764 Жыл бұрын
In Poland and Eastern Europe Rye Bread was and is still consumed.
@user-oj5bw7sl8p Жыл бұрын
@@kamilpotato3764 In Nordics too!
@ValentinaTeodorani8 ай бұрын
A bit off topic but still interesting I think: here in Italy, especially in the Appennines, we used to have a lot of chestnut cultivation (many nowadays are abandoned, and the ones that are sell to us are mostly exported) It was a big component of poor people and farmers's diet. They would make flour, and with that bread, Tortelli alla lastra (traditionally filled with potatoes and pumkin and cooked on a slabs), Castagnaccio, and of course tosted "alla brace" or boiled chestnuts. Oh, and also soups and honey! It kinda hurts knowing that the trees that fed our ancestors are know forgotten and completely tossed apart by imported chestnut. Many Italians don't even know the importance that this tree had in our history.
@rode-o5206 Жыл бұрын
Ezekiel bread is a mixture of many grains and it is a complete protein too. In the bible it talks about solely, barley, lentils, millet, kidney, pinto beans. I've seen recipes with different types of grains and beans but I don't think they soak the flour.
@crconway7926 Жыл бұрын
...and if you read further, you will note that he was to only eat that "bread" while laying on his side for 390 days and it had to be baked using human poop as fuel.
@lycorispeony1274 Жыл бұрын
That's not much different from from other cultures that use dried animal poop for fuel.
@sharondesfor515111 ай бұрын
Not the flour, but you have to soak the grains and beans. It's a sprouted bread. I have it on my list of new things to attempt this winter.
@lycorispeony127411 ай бұрын
@@sharondesfor5151Interested to know how it'll go.
@carolyn3543 Жыл бұрын
Were leftover cooked beans ever used? I would think that you could mash the leftovers so that you would cook a pot of beans once and bake a batch of bread once.
@robertgt1858 Жыл бұрын
When you're hungry there usually aren't any leftovers.
@carolyn3543 Жыл бұрын
@@robertgt1858 You make an excellent point, however, I was considering that the person would be grinding and soaking the bean flour anyway, so why not just cook them with your bean dinner?
@jeremyhicks6367 Жыл бұрын
Thanks for sharing 🙏
@robhayes8295 Жыл бұрын
Love this channel, great content, well produced, with interesting and useful facts
@ficklefingeroffate Жыл бұрын
The "poor man's bread" sounds like the best and most interesting kind
@benjaminscribner7737 Жыл бұрын
Absolutely love your videos. I learn something every time I watch.
@asimpson164 Жыл бұрын
The local lord probably had a standing order for horse bread which in turn made it abundant on the manor. When the workers were hungry and had no food they could probably sneak into the horse bread storage area and take a loaf now and then. Over years a taste was acquired and people wanted it for themselves.
@emilv3769 ай бұрын
I don't even like cooking and I don't eat gluten, but watching Townsends videos makes me happy.
@abonynge Жыл бұрын
White pea bread may have been made with either navy beans or chickpeas. It's hard to tell because they do look fairly similar and unfortunately in the 1700s it was common for them to both be called white peas. Pease bread was often made with different kinds of ground dried peas/beans used with other grain flour to stretch the more expensive grain flour into more food. Garbanzo bean bread is more likely what they were making, Socca is French chickpea-flour bread that is likely being referenced here.
@ambery4685 Жыл бұрын
If you did, the beans like lentles or split peas, could the bread be seasoned like a soup? Making almost a soup bread? Just a crazy thought. Or could the bean flower be used better in a quick bread like biscuits?
@OldtimeIronman Жыл бұрын
If I remember school biology correctly, the yeast needs starch for energy and to multiply, which causes the dough to rise. Beans have nowhere near the same starch that wheat and rice have. I bet the bean or corn bread was amazingly healthy for an active lifestyle though.
@evil1by1 Жыл бұрын
The bigger issue is that beans do not provide the elastic protein structure that gluten provides. Theres no "net" to catch the gases with. This holds true with all quick breads even wheat ones. If you don't develop the gluten you don't get the rise. Thats what xanthen gum tries to replicate but really theres no substitute for the amount of rise gluten allows baked goods to achieve.
@GazpachoSoupDuJour11 ай бұрын
Preparing beans for bread dough by soaking them in water is the same technique used to make dosa! They're a staple food of Southern Asia and are believed to date back thousands of years. The multi-day soak has the added benefit of building up a culture of wild yeast that ferment the batter. This makes the dosa more nutritious and easier to digest.
@jrifislsjja Жыл бұрын
In Scandinavia they used certain parts of tree bark, dried and milled, to make regular flour last longer in years with bad crops. It made the bread taste bitter and gave it a grey-green hue.
@trulyidkman Жыл бұрын
Many companies add tiny amounts of grinded tree bark filler (sawdust) to processed foods as well ,such as granola bars andwhole wheat breads and cereals, for extra fiber.
@b.savage8953 Жыл бұрын
A slice of tavern ham some onion and a spicy mustard maybe a bit of cheese and poof ! it's suddenly a poor man's feast 😋😊 love me some fresh baked bread 🍞❤
@jamesarthurkimbell Жыл бұрын
6:20 I'd never heard "run of the mill" applied literally before!
@jm93718 ай бұрын
This channel is more interesting than the History channel.... Love this stuff.
@runner7409 Жыл бұрын
White peas might be referring to White chickpea aka kabuli chana for the Indian subcontinent. Flour is made of it as well.😊 *Edit- white peas are Navy beans! Hahaha. I just learned something new today. 😁
@mara235 Жыл бұрын
It could also be dried yellow peas, these have a whitish look - and would have grown well in the English climate.
@kathleenyes-cp2uf Жыл бұрын
Or what we grow for the southern market- crowder/cow peas or blackeye peas
@fiendishrabbit8259 Жыл бұрын
It's not. White peas refers to the Navy bean/navy pea (because the US Navy started using it as a staple in the mid 19th century).
@runner7409 Жыл бұрын
@@mara235Ah! You are correct , I forgot that white/yellow dried peas have flour as well used for crackers and flat bread.
@laudedbattlecry Жыл бұрын
There's also white pea that would have been eaten in Europe at the time, it's incredibly drought and pest resistant but is also poisonous if you eat too much of it. Poor people still did obviously but it hasn't been regularly eaten in most of Europe in probably a hundred plus years. You still see it growing wild in places like rural Italy and Spain but it's been relegated to the kind of thing old people set in their ways eat.
@robinminn271 Жыл бұрын
Could easily make the bean flour into tortilla style flat bread. Herbs could be added for flavor.
@alexrobb9141 Жыл бұрын
Did anyone ever think to boil the dried beans and draw off the water containing the toxins, and then using the soft, boiled beans mixed with flour to make up a loaf? It seems like soaking the already ground bean flour for days was not only time consuming, but also still risky. What if you didn’t get enough of the toxins out of the beans before using them?
@adderallzx6713 Жыл бұрын
gem of a youtube channel i came across today
@Sennken5 ай бұрын
Okay, an honest question. If you grind beans into flour, make the bread and eat it, why not just cook the beans and eat them instead?
@personthey2457 Жыл бұрын
Great video, always interesting to see what has changed and what has stayed the same in cooking.
@qBeYcarpet Жыл бұрын
Where I'm from a pretty common substitute was pine tree bark added to bread during food shortages.
@ducksareurlords378210 ай бұрын
Here in rural eastern Finland, during bad harvest we used... Tree bark. Tree bark bread was pretty much free to make because everyone in Savonia and Karelia had a lot of forest, but it was really bad for people. It would make people sick.
@shiNIN42 Жыл бұрын
What interesting ideas. Beans are way better tasting when wheat - and the idea of using them never came to me before... I don't see the problem or need to soak bean flour, I just mash some cooked beans just like I use mashed potato in some of my bread type baked items. What could possibly go wrong? :D But I probably could make split peas powder... I bake bread every week (using a piece of my last one, it helps the taste and I need less yeast). Not a pure wheat bread, that would be boring and not tasty enough ;) I normally don't use oats but it's a very natural idea. But beans, that will be new... Maybe next time, I have just made my usual bread! ;) I usually add oily seeds, they are quite tasty and more satiating for me than grains. There are zillion walnut trees (almost every garden has one or two, big ones) and lots of sunflowers in my country, they may be the cheapest additions for some.
@carolyn3543 Жыл бұрын
Ha, I was just wondering that myself...using leftover cooked beans mashed.
@joanhuffman2166 Жыл бұрын
Hmm. Once, I was served brownies made from chickpea flour. The usual issue with beans, and all the worse for being a surprise.
@tatianaes3354 Жыл бұрын
Nowadays, beans/peas are replaced with nuts. You do not need to soak them, they are not bitter and they do not cause bloating.
@stellarfox5869 Жыл бұрын
@@tatianaes3354 beans and others high fiber vegetables only cause bloating in people that don't eat enough fiber. i'm a vegetarian and i've literally never had gas or such issues from beans no matter how many i eat.
@tatianaes3354 Жыл бұрын
@@stellarfox5869 you are a lucky one. Most people do not produce ferments to process beans/peas, so gut bacteria end up eating them, what causes bloating. It is similar to intolerance to dairy products, which happens because people lose ferments to process lactose, thus leaving it to be eaten by bacteria that release gases as byproduct.
@briannawalker4793 Жыл бұрын
White peas might be from the lupine family - they are a common ingredient in European gluten-free bread today!
@CrimeVid11 ай бұрын
I would think that small haricots would be white peas, after all black eyed peas are beans. You have to get it right my friend, Barley cakes or barley bannocks are pretty much a Scottish thing. Most UK area grains are to do with what grows well where you live. Wheat grows badly in low temperature wet areas. barley and oats do well, In southern Britain wheat grows very well, barley and oats do too but are lower value crops. As for bean flours I honestly don’t know. I suspect they do better in the south. I know of no recent historical taste for barley here in the south, but chickens and cows seem to like it.
@briannawalker479311 ай бұрын
@@CrimeVid haha I'm not sure where in my convent you got barley from (barley is most definitely NOT gluten-free xD), but interesting perspective! I was talking about lupins: they're a member of the pea family and their seeds have been used in European, North African, and South American cooking for centuries (they have a widespread range). The seeds are sometimes called lupini, other times "white peas" or "white beans," and sometimes just "pea protein" in modern flours and recipes. They aren't huge in USA cooking at the moment, which is why they may have slid under John's radar as a possibility in for the ingredient mentioned n.n
@barrygraber9776 Жыл бұрын
Wow extremely informative. Thanks for this Jon
@blisscick11 ай бұрын
Thank you James Mister Townsend for your further education your viewers. I had no idea there was such thing was horse bread. Hope to see you at the gun and knife or living history Expo in Kalamazoo Michigan soon.
@JoelWeyrick Жыл бұрын
Your quality of production is so much better than PBS ever was, and your agenda really is simply understanding the past. Excellent!
@wtk6069 Жыл бұрын
Breadmaking is a skill we'd best get good at again.
@isatq2133 Жыл бұрын
Yep! Were gonna come to need basic skills again.
@michaelwarenycia7588 Жыл бұрын
It is amazing how quickly things can revert. Modern "physical" technology (steel, machines powered by coal or diesel, cars) is durable but electricity, digital anything goes away fast. I find this channel comforting because it helps to see some of these things as just different ways of doing stuff we need to do, rather than as depressing privation.
@kylegonewild Жыл бұрын
@@michaelwarenycia7588"but electricity, digital anything goes away fast." Not true. We improve upon 'digital anything' and replace it with better shit a lot of the time, but the modern banking system still runs on mainframes that are old enough to have great grandkids programmed in languages not even taught anymore in your average university. The Lunar Lander is still as capable of touching down on celestial bodies now as it was in the 60s, would probably just need a little maintenance. Like any machine powered by coal or diesel.
@adi96adi Жыл бұрын
Why do you believe we're currently not good at making bread?
@nicthemickatx Жыл бұрын
@adios1799 what losses nutritional value rapidly once it's ground into flour. Flour sits for long periods of time before being used and the nutritional value diminishes. There are less minerals and nutrients in the soil now as well due to chemical fertilizers, over farming and lack of crop rotation. It would take a century of letting land lay fallow and going back to forest to regain the nutrient content.
@kamilpotato3764 Жыл бұрын
In Poland and Eastern Europe Rye Bread was and is still consumed.
@toolintheshed Жыл бұрын
Interesting that they would grind and soak the beans. I probably would have just cooked and mashed the beans before adding them to the flour. I would suspect that the mashed beans would actually help the bread to stay moist. We will often add left over cooked oatmeal to our bread to make it more moist and stay soft and moist.