Injera

A classic African dish which can be served as an accompaniment to dishes such as Egusi Soup. Traditionally this dish is eaten communally using the hands. A small amount is rolled in the hand, then dipped into the soup before being eaten. 

This is a basic sourdough starter: just yeast, flour and water left to ferment for a couple of days. 

This is a sprouted bread recipe - very old, and said to have been created back in the biblical days. Also, this recipe literally, takes days to make. Your efforts and time will be well rewarded with a couple of the most singular breads-solid, sweet, and moist. Wheat berries are available from your local natural foods store. Traditionally, Essene bread was probably baked on hot rocks under scorching sunlight, but where I and most of us live, this is not possible. Baking at the oven temperatures which I suggest might destroy the sprout enzymes, but monitoring baking loaves for much longer than 2 hours is too long for me. Guaranteeing the preservation of the enzymes might require baking at a very low temperature for perhaps 4 hours. If you have the stamina, then go for it. 

All you need is a few moments every day to stir, and in five days you will have a unique starter enriched with potato flakes. 

Some 25 years ago, I received this recipe and some starter from a good friend, who is now a neighbor. I use it to make many loaves of the Sourdough French Bread (recipe also in Recipe Finder). 

If you like soft bread and the taste of curry, then you will like this bread! 

The simplest recipe for cornbread involves mixing cornmeal with sugar, salt, water and shortening or bacon fat. Little cakes are then fried and served warm, drizzled with honey or maple syrup. 

Spelt can be used in place of regular wheat flour for someone with wheat allergies, and no one may be the wiser as the taste is quite similar. 

Like bagels, these big doughy pretzels are first boiled and then baked. Sprinkle with coarse salt for the authentic look and taste. 

Follow this recipe carefully and you will be rewarded with these delicate, filling-free Chinese steamed buns. You can also use this recipe to make the traditional filled versions.