Wild Food Foraging- Primitive Bread- Part 3: The Bread
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- Опубліковано 16 лип 2024
- This episode of the primitive bread series, where I combine the cattail binder with the flour extenders that I've found, to make several different kinds of bread.
- Навчання та стиль
If I may make a suggestion; Gather wild garlic, onion, and wild mustard seeds, dry them grind them and add to your flour mixture. Makes the breads so much better. Wild violets will give breads a sweet taste as will honeysuckle flowers. Just pic them and throw them right into your bread mixture before cooking, so good. makes a "pretty" bread lol.
good stuff. sweet cicily seed or dried leaf would also work to add sweetness. Only gather if you know what you are doing..as with all wilds; as some similar poisonous eg hemlock.
And you can most definitely make tea out of honeysuckle too
You are awesome! love that you showed everything in the video, experiments, opinions, alternative options, mistakes and successes. You my friend are awesome.
Dude Bro Thanks Dude!
You’re incredibly resourceful! I like that you tried so many different ways. Great vlog! You’re constantly teaching me. Thank you.
Good point about the internet and I've been considering books similar to that. I like the idea of being able to carry reference with you and double check that you have the right plant and so on. Thank you for your input and responding to my questions! Looking forward to more videos :)
I started writing everything I learn in a journal/binder too. Any kind of recipe or method or anything you need to know, write it down. I also find I remember things more when I physically write it! Got my pen and notepad here as I watch this!
golden rod hunts your nightmares lol
Ben of trades is correct about the fuzzy top. and you can also use the root of yucca plants as well. both yucca and cattail roots can be pounder down into paste and made into something similar to mashed potatoes. it's been used by native Americans for centuries. you also can use the milkweed plant for binding and cook the pods as well.
Wait, don't you mean yuca (cassava) rather than yucca? There's a big difference.
Goldrod is probably medicinal and healthy, so if you use only a small or tiny amount in each bun/loaf, it might be useable here. The challenge is to find a way to use larger amounts of goldenrod.
That was excellent. Thanks for explaining why "flour substitutes" don't work as advertised.
Lynn Creed My pleasure. Thanks Lynn!
Good question. I have been wanting to experiment with acorn flour for a long time, but I'm having trouble finding an Oak tree in my area. Next year I plan to find one out so that I can finally give acorn flour a try. I know that they are also very high in starch.
Brilliant! Thanks for this amazing series.
lol It really was. Thanks for watching!
Split a round of non toxic wood with a branch on one side almost any size. Use the branch as a handle on top. Put the bottom on the ground or a solid surface. Put seeds, roots, needles, charcoal or whatever you want to crush or grind on the bottom piece. Push and pull the top back and forth.Tilt to expel the processed ingredients at the low end. Feed in the upper end. The wood can be treated with heat to harden. A slight concave V in the bottom piece helps keep ingredients in the middle. Manufacture time is minimal, effort and processing time is decreased.
Can you link to an example? Would love to see someone use this as a reference! :)
I enjoyed these 3 videos. You are a funny guy! And very informative. Can't wait to watch more of your videos! Especially in these End Times, when we can't count on anyone except the Lord and ourselves.
Dried dandelion flowers makes a nice flour for bread, kinda makes a sweet, light, and yellow bread. Dandelion is good in just about anything.
How do you use it? Dry the whole thing root and all before mashing it?
Ground up plantain seeds would be an interesting one to try too
yes I agree..I was thinking that when I saw the supreme effort involved in gathering and prepping the cattail root. (kudos to the outsider for all that effort!!) Plantain seed is psyllium husk, which is available commercially and often used to relieve constipation. I really like plantain collected as whole flower heads too. Mushroomy. Lovely in a stir fry...especially the ribwort heads. I think inevitably a pure wild gathered bread would involve a fair amount of effort but...I am thinking a quarter to a third binder (plantain seed), one third nut flours eg prepared acorn or beech nuts ground and one third other ground seeds maybe mixed such as nettle, dock, himalayan balsam. I would add sweetness in the form of sweet cicily seed and dried or fresh leaf and/or maybe herbs too. My fave is wild garlic with everything!! U r welcome to the recipe idea the outsider if you would like to try that! (Though I am Uk based so unsure if you get all the same wild edibles where you are).
@@Suzitao Sounds like a cool recipe!!
Love this channel, so interesting! And useful. Thank you!
Heather Jones Thanks Heather!
This video has led me to start studying the science behind bread, and I learned you can easy make your own wild yeast just by fermenting fruit or potato with sugar and water. Look it up, this could be also super helpful while making primitive breads! Thank you so much for this video, it opened so many doors for me! My next challenge will be making wild flour and adding it to a yeast culture, maybe you could make an all natural bread starter!
Hehe! Love this fellow's vids.
Such a clever lad.
Thanks! And more videos are coming! :)
I love your way of explaining stuff! Really interesting.
+Eva Bergant Thanks Eva!
Honestly I don't have that many books on Wild Edibles. I use the internet quite a bit to gather information. I like being able to gather as many sources as possible on each wild edible to make sure that I'm using it properly. BUT I do have one book that I ALWAYS refer back to. It's titled: "Edible Wild Plants- A North American Field Guide" The publishing house is: Sterling Publishing Co., Inc.
Great job! I've been looking everywhere for a true test like this since I haven't had time to try it. Thanks for sharing!
Thanks!
Really interesting! Thank you.
Extract of wild Marshmallow plant was in the past used as a binder.
This was amazing!
Ha ha thanks!
Adding some berries might have wild yeast on them so I think it would be great to try letting your dough sit out for a bit, it would help hydrate your materials too. Malting or cracking grains could yield a different result. If the cattails are in the proper season you could also get some flour by shaking their heads in a bag.
This channel is so good, definitely subscribing!
Fabulous video. Exactly the information and explanation I was looking for. Thank you for all your work
Great series on the wild breads. I myself am not a fan of goldenrod even in tea. Very well done.
Thank you so much for this! I have been wondering how to use my 2 acres of tallgrass prairie (in fact some of it looks like a wild oat)! In addition, I also enjoy using acorn flour and mesquite bean flour. They add loads of flavor to otherwise bland breads! Acorns of course you can find pretty much anywhere, and after leeching the bitter tannins out, they taste like boiled peanuts, used as is, or can be ground into flour. Mesquite, however, is only found in the Southwest and Mexico areas, so I made some flour while I visited there and bought some from an organic store to use after I left. Totally worth it!
I wonder if it would be possible to make a sourdough starter out of your local ingredients that you harvested to improve the breads you made.
A starter is yeast. Strictly. There's no yeast in any of these ingredients. So, no, it's not possible with what you see in the videos.
You can make a starter from wild yeasts though. There's tons of ways. I recommend googling some methods.
You and your wife make such great videos to learn from thank you for all your time and great explanations to those that know nothing...but we are eager to learn 🌿 please keep it up ...
Very informative. Thanks for sharing.
I like to shred/grate wild strawberries and bake the shreds until they are a crispy powder that I mix with the flour and binder, thanks for sharing!
I really enjoyed trying golden rod vinegar... Packed a jar full of golden rod flowers/buds and poured apple cider vinegar in, let steep for some time was surprised at the flavors it imbued and how it actually tempered the taste of the vinegar itself. It was lovely in a dressing. Also to note about golden rod is that the flowers will still go to fluff once you pick them except with this method they stayed in the form of which you picked them ...I recommend it.
Great video! Looking in to grasses next
why not cattail pollen and the binder
Thank you. Fun video.
Great trilogy, I was completely unaware that you could leech starch from cattail roots.
Suggestion; why not try the cattail binder with acorn flour? Both are also easily found in the wild, and I know you can buy almond flour, so I'm thinking almost any kind of nut flour may work well, like chestnut or walnut, etc.
Glad I subscribed!
Acorns need to be specially prepared or are poisonous.
Goldenrod is best by using it as a ☕️ TEA.Use just the flowers,this aid the body into building a natural immunity to the pollen.
Put the cattail binder on partchment. It'll peal off easier and there will be something more headline or crackerlike. Baking for less time in a vessel that won't allow the batter to spread out will help
Breadlike....autocorrect is evil
The goldenrod is probably the most nutritious, which is probably why it tastes so bad.
But I can hardly wait to try this out on my own!!!
Thanks for making this series!
Thank you. It was journey, lol but it was worth it.
I have a suggestion, and will be trying this when I try this recipe.
Maybe try hydrating things that are not being used to bind, like the seeds.
This may help leaven the bread through steam, as well as add some moisture to the bread.
Great videos brother
I find goldenrod tea is nice if you just use the flower, its got a honey like scent and a mild taste but yes the leaves are bitter
Maple syrup, birch syrup or honey would make a good sweetener. It would also make the bread last longer
Very informative. Thanks for sharing.
Paradigm2012Shift Thanks for watching & commenting!
Just take some MSG with ya. Can make even moose dung taste fantastic!😃👍🏼
by the way goldenrod is a good fabric dye or so I've heard..
can't eat it but it's pretty!
Iv seen people using burdock seeds as a flower extender you can also if I remember correctly the native Americans used white oak acorns for flower you will have to leech the tannons out of the rough ground acorns then dry and grind them fine some acorns have more tannons than others.
That starchy water looks like a bunch of nut
I was looking for this comment
Cattail starch can be rended down into glucose. The process takes a long time and is somewhat resource intensive. Maple sap can be used if available.
LOL Congratulations. I suppose with sea water, when it was still unpoluted, you get salt, or rock salt. Resin from pines or cedars is sweetish (kids used to roll it into gum balls!) but gummy. Honeysuckle flowers are sweet. We sucked them as kids. So all is not without salt (which, TBH, I rarely use in cooking, it's a question of habit) and sweetener (S.America is home of the Stevia, very strong, and not toxic with zero calories!). Nature supplies all we need, if not all we want.
looks like a dirt cake
No i look like a g
I've been watching a bunch of your videos, and almost skipped these bread ones, not knowing they were the reason you started the channel. They are probably also the most interesting to me, since I'm a bit more familiar with the other plants. I'm starting my youtube channel series on plants in the backyard and many of them you've already covered. I haven't yet talked about goldenrod, although I've plenty of it around. I had no idea it was edible, and now I'm a bit curious if I'll like it any more than your apparent strong distaste for it.:)
try golden rod tea fresh. I actually really enjoy the flavour of the Golden rod when used live. don't dry it and use only the flower.
You can use wild yeast on the skin of wild flowers and fruits to make like a sourdough
Bread 👍
You should try this again just with tree cambium. I believe the American Indians used to process it into flour.
Sweetener: in my case Maple syrup (or just reduced maple sap). Very easy to make, asides the time it takes to reduce it. (Or actually getting to the maple after very heavy snow.)
This is like ultra survival bread huh. If you wanted the other two bread ingredients, salt can be found (obviously) in salt lakes and seawater or by extracting it from hickory and some legumes. Wild yeast is super easy to cultivate just from the air. That would make a great video actually. When you said adding certain fruits could "liven up the bread," my stupid brain thought, "You mean leaven lol." (Cause you can make a starter from fruit). Yeah, I know. I'm an idiot. 🤦🏻♀️
Well done videos thanks for posting.. I wonder if roots from a plant such as yellow cow lily would also work as a binder like the cattail root, since cow lily roots/rhizomes are also high in starches?
goldenrod is usually just considered a medicinal plant. I wouldnt consider it a food even though it's edible. might be useful in the event of a cold or to bind wounds though.
🌹🌹🌹🌹🌹🌹
Awesome video. I'm thinking about making one with Bulrush. Have you ever tried that?
luck with the search! It's the only "flour" I've heard of on a "frequent" (like three times) basis. I haven't tried anything myself, but really liking the videos, specially cos I don't have to do the trial and error, hehe. Are there any books that you seem to find more helpful than others?
Perhaps you should mix the oat and the seed flour extenders to give a little more flavor and texture to the bread.
I’ve been trying to make grass seed flour. I’m running into a lot of trouble threshing them to get the chaff off. It just doesn’t want to come off at all. Do you have any advice for how you got the chaff of of yours?
grass seed and oat flour videos not available :( Great vid series though, really like the thorough explanation and good (insightful!) filmic quality!
Maarten Aerts theres grass seeds in every country of reasonable size
lol yes you told us how bad the goldrod was XD
could you use the starch in cambium
Other than cattail, did you find a source starch ?
Potato for a binder. Gluten free
Acorn flour/flowers/ apple-cranberry- blueberry puree/catail?
I would definitely appreciate a follow-up to these!
Hahahaha his reaction to goldenrod made me laugh
You need to make goldenrod with something to make it taste better. You can't just have it as is.
HELLA BREAD
just out of curiosity, did you investigate acorn flour?
Looks like road apples
Tried your link to the episode on wild grass seeds and it says that it is unavailable. Would like to know more about the wild grass seeds and always suspected that they are edible, just not marketable due to their small sizes. Could you please help those of us who want to learn about these and lead us to the proper link?
Thanks. We have wild rye here as well as other grasses. I am going to do some experimenting on my own on this.
Maybe if "parched"/"dry roasted" first? That would loosen the chaff and shrink the grain a bit. Might also put a better flavor to the various grains used. Will give it a try, got plenty of wild rye here, although the seed is small, much smaller than cereal rye.
I wanna see it with ground seeds!
Ah but do you have ovens like that in the wild where you live?
How do you prevent the seeds going rancid?
Could cambium be used as a binder?
Isn't there any way to just make flour out of wild cereal grains?
Wild Amaranth makes a nice flour. I dry wild garlic and onion, dry it, grind it, and add it to the Amaranth flour and it is very delicious! I add wild onion and garlic to all my wild flour I make.
Maybe trying pine flour next time?
So….no golden rod….got it. What about amaranth that just grows? I understand that this is a grain and widely used
Salt from hickory root I think
Poor goldenrod. Nobody likes him. Interesting video by the way.
can you make a yeast starter with oat flour?
I was looking through the comments to see if anyone else those of that. I thought he was about to say that too when he mentioned berries because berries or fruit is good to ferment for a yeast starter because they have the yeast in the outside and the sugar in the inside that would make that bread so fluffy. Especially if the whole dough ferments like sour dough. Nice pancake mix with berries or a loaf of bread and render down the fat of a animal for a spread. All sounds easier said than done for just a UA-cam video of he doesn't actually need any of it lol. But his videos sure helps us get the idea. Thanks for mentioning it and God bless in Jesus Christ Yeshua HaMashia for it is written;
The earth is the Lord's and the fullness thereof and all that dwells therein
Amen
Salt in the wild, I hear you can boil down sea water for salt , so not so hard to find right ?
For the vast majority of people, yes. For the tiny part of the population that lives on the coast, no.
Where do you find oats in the wild?
That's my question!
This was an excellent series. We are doing research for a charity project and this was exactly the kind of information we needed. But would you consider making an update with a few alterations? As you are already processing food materials like you did with the binder. It means that this would only be viable in a long term survival situation with a long term camp.
There are not many videos out there focusing on long term development, but this is one of the most important food groups to people around the world. So the only requests we would make for this are the following;
* Grounded seeds as a mortar and peste can be made out of clay. So you should try blending the seeds to save time.
ua-cam.com/video/GIkXHrj7Osk/v-deo.html
* Please try the most common source of wild edible flour available in the world. And this is one you have covered before. Cambium Flour. What I think is interesting is they suggest bread should be made with two differrent types. So as well as the oats you could try grass seeds and cambium.. But by this stage it's fair to say you have a sealed off and clean area of a designated kitchen for your shelter or camp..
ua-cam.com/video/5WTT1qtWzkc/v-deo.html
*Try to implement the final step of growing yeast if possible. You have already made a developed shelter a requirement in our opinion. So this is a natural step that people around the world can take. And it has been done. We found some people on UA-cam who have managed to make an actual yeast starter from wild grass. Which means you can make a sourdough bread.
ua-cam.com/video/0h1FHMHdx0k/v-deo.html
Please consider adding one more video to this project to develop the full bread making cycle. We think you will end up with something close to a modern loaf of bread that can be made over linterally 75% of the world.. Some Cambium even has protein.. An ultimate survival bread. It may end up helping more people than you know.
And keep up the good work.
lso to extend catail polin
Old flour? Oat flour? Olt flour? What are you saying?
Grass seed episode link doesn't work =[
Your links to the other episodes dont work.
It looks like dirt...I call it clod of dirt.
Why do you sound like Archer some of the time? Lol