Flatbread, a yeast version and a non-yeast version.
Give your bread a name and tell us about your recipe.
Ramped up Garlic Herb Flatbread, and Viking Flat Bread. The Ramped Up flatbread was the yeasted bread, it had home grown parsley, garlic, and Wisconsin grown pickled ramp diced into the bread as well as into the olive tapenade it was served with. This was excellent! The Viking flat bread was an ode to the many Norwegians settled here. It called for barley and white flour, buttermilk, egg, chopped walnuts and I used Washington Island Honey. The recipe is so old I was to cook it over a fire, but I baked it instead. This produced brick like flatbreads perfect for skipping across still waters, but I did eat one three days ago with a lovely roasted vegetable salad including tender arugula from vinaigrette – Manitowoc County Maple Syrup included. While the salad atop the Viking flatbread was spectacular, I believe I can still point to the exact spot in my gut where the flatbread still resides.
Would you describe yourself as a rogue baker, or do you strictly adhere to the recipe?
I strictly adhere to the recipe, but then I like to embellish with out changing too much.
Tell us about how you added a Wisconsin twist to your bread creation.
The Viking Flatbread tips its hat to our wonderful Norwegian Heritage so prevalent in Wisconsin. Wisconsin dairy products as well as the vegetables in the salad and Maple Syrup are tasty Wisconsin products. The Ramps in the Ramped Up Garlic Herb Flatbread were foraged sustainably in the Manitowoc area, but I’m not telling you where the secret stash is! Here’s a link to sustainable harvesting in case you wish to explore the delicious opportunities of wild leeks knows as ramps: https://www.wildedible.com/blog/foraging-ramps
How did you do?