SC - Trencher recipe please

Sun Oct 1 14:35:35 PDT 2000

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A trencher would not have been used for stew, soup, bruet, or any other
liquid dish.  A bread trencher is a 6 to 8 inch diameter flat loaf of bread
four days old.  There were commonly made of a coarse whole wheat flour or
rye, depending location.  The trencher is squared by cutting off the side
crusts then split in half and turned crust up to serve as a plate.

A quick trencher recipe is :
If you want to make experimental trenchers, take a basic bread recipe which
uses only flour, water, yeast and salt. Use a blend of all pupose and whole
wheat flour. Follow the recipe. For the second rise, take a ball of dough
about 3 1/2 inches in diameter. Flatten it into a round loaf about six to
seven inches in diameter about 1 inch thick. Put it on a greased baking
sheet and let it rise for an hour or two. Gently press down on the top to
flatten, then bake as directed. 

The more whole wheat flour, the denser the loaf and, generally, the less
rise you get. 

A recip[e for Eastern European trenchers is:

Here is the Wroclaw Trencher receipe 

8 cups stone ground rye 
7 cups stone ground spelt or whole club wheat flour 
2 cups thick beer 
1 cup active beer barm or 1/2 oz. active dry yeast proofed in 1 cup warm 
water 
4 cups water at room temperature 
2 tablespoons salt 

Combine the flours in a mixing boul. Measure out 7 1/2 cups and put 
this in a large work bowl or bread trough. Combine the thick beer, 
yeast, and water. Add this to the flour and stir to create a slurry. 
Cover and let stand overnight until foamy. Combine the salt with the 
remaining flour, and stir down the slurry. Add the salted flour to the 
slurry and knead this into a ball of dough on a well-floured work 
surface. Knead for at least 20 minutes, vigorously striking the dough 
from time to time with a bat or long rolling pin to break down the 
gluten. Set aside, cover, and let the dough rise until doubled in 
blulk. When it is fully risen, knock down and knead again, breaking it 
with a bat or rolling pin as before. When the dough is soft and spongy, 
mold it out into 9 or 10 round loaves(each about 12 ounces to allow for 
water loss during baking). Cover and let the loaves rise in a warm place 
until they are roughly 6 inches in diameter. 

While the loaves are rising, preheat the oven to 400*F. When the 
loaves are fully risen, set them on greased pizza sheets and cut a small 
sign of the cross or some other preferred pattern into the top of each 
loaf. Set the loaves in the oven and bake for 15 minutes. Then reduce 

the temperature to 375*F and continue baking for another 15 minutes. 
Last, reduce the temperature to 350*F and finish baking the bread for 
10- 20 minutes or until it sounds hollow when tapped on the bottom. Cool 
on a rack. Do not cut the bread until it is room temperature. 

For more information on trenchers see trenchers at:

http://www.florilegium.org/files/FOOD-BREADS/idxfood-breads.html
<http://www.florilegium.org/files/FOOD-BREADS/idxfood-breads.html> 

Bear

I am looking for a good recipe for trenchers (bread used for stew and such,
just in case I have misspelled again).  The notes I have so fare describe
the texture and such, but do not give a recipe to make.  Also, there have
been comments that this is not a "bread bowl" and I don't want to make  a
bread bowl if I don't have to.  So after looking for a month now, I ask,
Help.  My library is woefully inadequate to find this yet.

Muirghen

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<DIV>A 
trencher would not have been used for stew, soup, bruet, or any other liquid 
dish.  A bread trencher is a 6 to 8 inch diameter flat loaf of bread four 
days old.  There were commonly made of a coarse whole wheat flour or rye, 
depending location.  The trencher is squared by cutting off the side crusts 
then split in half and turned crust up to serve as a plate.</DIV>
<DIV> </DIV>
<DIV>A 
quick trencher recipe is :</DIV>
<DIV>
<TT>If you want to make 
experimental trenchers, take a basic bread recipe which </TT><TT>uses only flour, water, yeast and 
salt. Use a blend of all pupose and whole</TT><TT> wheat flour. Follow the recipe. For the second 
rise, take a ball of dough</TT><TT> about 
3 1/2 inches in diameter. Flatten it into a round loaf about six 
to</TT><TT> seven inches in diameter about 
1 inch thick. Put it on a greased baking</TT><TT> 
sheet and let it rise for an hour or two. Gently press down on the top 
to</TT><TT> flatten, then bake as 
directed.</TT> 
<TT>The more whole wheat 
flour, the denser the loaf and, generally, the less</TT><TT> rise you get.</TT> 
A recip[e for 
Eastern European trenchers is:<TT>
<TT>Here is the Wroclaw Trencher 
receipe</TT> 
<TT>8 cups stone ground rye</TT> <TT>7 
cups stone ground spelt or whole club wheat flour</TT> <TT>2 cups thick 
beer</TT> <TT>1 cup active beer barm or 1/2 oz. active dry yeast proofed in 
1 cup warm</TT> <TT>water</TT> <TT>4 cups water at room temperature</TT> 
 <TT>2 tablespoons salt</TT> 
<TT>Combine the flours in a mixing boul. 
Measure out 7 1/2 cups and put</TT> <TT>this in a large work bowl or bread 
trough. Combine the thick beer,</TT> <TT>yeast, and water. Add this to the 
flour and stir to create a slurry.</TT> <TT>Cover and let stand overnight 
until foamy. Combine the salt with the</TT> <TT>remaining flour, and stir 
down the slurry. Add the salted flour to the</TT> <TT>slurry and knead this 
into a ball of dough on a well-floured work</TT> <TT>surface. Knead for at 
least 20 minutes, vigorously striking the dough</TT> <TT>from time to time 
with a bat or long rolling pin to break down the</TT> <TT>gluten. Set aside, 
cover, and let the dough rise until doubled in</TT> <TT>blulk. When it is 
fully risen, knock down and knead again, breaking it</TT> <TT>with a bat or 
rolling pin as before. When the dough is soft and spongy,</TT> <TT>mold it 
out into 9 or 10 round loaves(each about 12 ounces to allow for</TT> 
 <TT>water loss during baking). Cover and let the loaves rise in a warm 
place</TT> <TT>until they are roughly 6 inches in diameter.</TT> 

<TT>While the loaves are rising, preheat the 
oven to 400*F. When the</TT> <TT>loaves are fully risen, set them on greased 
pizza sheets and cut a small</TT> <TT>sign of the cross or some other 
preferred pattern into the top of each</TT> <TT>loaf. Set the loaves in the 
oven and bake for 15 minutes. Then reduce</TT> 
<TT>the temperature to 375*F and continue baking for 
another 15 minutes.</TT> <TT>Last, reduce the temperature to 350*F and 
finish baking the bread for</TT> <TT>10- 
</TT>20 minutes or until it sounds hollow when tapped on the bottom. 
Cool</TT> <TT>on a rack. Do not cut the 
bread until it is room temperature.</TT> 
For more 
information on trenchers see trenchers at:
<A 
href="http://www.florilegium.org/files/FOOD-BREADS/idxfood-breads.html">http://www.florilegium.org/files/FOOD-BREADS/idxfood-breads.html</A>
 
Bear
 
 </DIV>
<BLOCKQUOTE 
style="BORDER-LEFT: #0000ff 2px solid; MARGIN-LEFT: 5px; MARGIN-RIGHT: 0px; PADDING-LEFT: 5px">
 <DIV>I am looking for a good recipe for trenchers (bread used for 
 stew and such, just in case I have misspelled again).  The notes I have 
 so fare describe the texture and such, but do not give a recipe to make.  
 Also, there have been comments that this is not a "bread bowl" and I don't 
 want to make  a bread bowl if I don't have to.  So after looking for 
 a month now, I ask, Help.  My library is woefully inadequate to find this 
 yet.</DIV>
 <DIV> </DIV>
 <DIV>Muirghen</DIV></BLOCKQUOTE></BODY></HTML>

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