Heritage Bread Festival

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Heritage Bread Festival August 18 - 19, Belfast, Maine Einkorn Chia Bread EinkornEinkorn Chia Chia Bread Bread EinkornEinkorn Chia Chia Bread Bread EinkornEinkorn ChiaChia BreadBread Einkorn Chia Bread

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Join us for artisan bread workshops led by master bakers, culinary artists and grandmothers. Our festival is located at the Belfast Boathouse, 34 Commercial St on the working waterfront of Belfast, steps from a beach, kayaking and downtown Belfast, abundant with airbnbs and more.

Food as the Bearer of Culture Our Bread Festival celebrates wheat harvest traditions spanning the Caucasus Mountains, Celtic and Ancient Israel as we each tell our stories and celebrate our diverse food traditions, with a seed exchange to continue the momentum of biodiversity into the future. We are fund-raising for the Elkana.org.ge Seed Ark to restore ancient grains on the verge of extinction in their ancestral homeland of Georgia near Russia

Workshops integrate three themes:

1. Restoring ancient and heritage grain biodiversity on the verge of extinction,

2. Baking sourdough artisan breads in wood-ﬁred ovens using landrace1 grains,

3. Celebrating the culture, cuisine and arts from ancestral homelands of ancient grains, PRICE Pre-registration on growseed.org: $36 per day or $72 full program. Work-Study available. We regret that we cannot offer refunds.

Please bring: 1. Food-contributions for our potluck lunches. We recommend the amazing nearby camp ground: maineoceancamping.com

P Vaccination & Masks Required For suggestions & questions: [email protected]

1 Our ‘landrace’ grains were collected in remote regions in an early stage of domestication, bearing a Noah’s Arks of resilience from wild populations. Landraces evolved and were selected into heritage grains. Schedule Summary 8/18 Wednesday - Bread as Storytelling 8:00 Registration and Flour Milling Demonstration 9:00 Introduction Circle 9:30 Bread from the Earth - Eli Rogosa 10:00 Break 10:30 No-Knead Sourdough Bread - Eric Rusch and Melissa Johnson 12:00 Potluck Lunch 1:30 Sourdough Rye Bread - John Melquist 3:00 Break 3:30 Rye Breads Continues & Teterki Celebration Pretzel-Bread 5:00 Questions and Answers

8/19 Thursday - Sourdough Bread & Mother Corn 9:00 Hands-on Sourdough Bread - Dusty Dowse 10:30 Break 11:00 Bread Arts - Stencil, Score, Braid with all instructors 12:00 Potluck Lunch 1:00 Lammas Traditions - Dusty Dowse 1:30 Corn Mother, History, Science and Preparation - Dusty Dowse 3:00 Break 3:30 Growing Landrace Grains & Seed Exchange - Mark Fulford, John Melquist, Eli Rogosa 5:00 Closing Circle 5:30 Open Community Sing in the Park with Bennett Konesni

Presenters Harold “Dusty” Dowse @mainegrainalliance and Lammastide Bakers Eric Rusch and Melissa Johnson @breadtopia John Mellquist of Trukenbrod Bakery and Mill @trukenbrodteam https://www.sevendaysvt.com/vermont/primal-bread/Content?oid=2241811 Eli Rogosa, Heritage Grain Conservancy: growseed.org 8/18 Wednesday - Bread as Storytelling

8:00 Registration and Milling Flour Demonstration

9:00 Introductory Circle

9:30 Bread from the Earth - Eli Rogosa Eli will lead a discussion on Why does modern wheat make us sick from a perspective of millennia of almost-lost grain biodiversity and baking traditions. Humanity has reached a time when a transformation of our agriculture, our food and especially our bread can help heal our inner - planetary disconnect. Like a canary in a coal mine, industrial farmed modern wheat, the most widely grown crop on the planet, has become toxic to our Planet and to ourselves. Let us restore the rich ﬂavor, life-enhancing nourishment, climate-resilience of the staff of life of yore.

Before the Ice Age melted in Europe, the Mideast had a moist climate where ancient Natufian people thrived. As the weather became dryer, Natufians became the first farmers, gathering and domesticating wild cereals such as einkorn, emmer and barley. Natufians migrated up to Europe 8,000 years ago bringing domesticated grains and animals as trading gifts.

Embraced by a display wheat biodiversity grown on Eli’s Seed Ark farm, we will open our festival by breaking bread together, the oldest know bread recipe in the world. Archeologists discovered 14,000 year old remains of Natuﬁan bread baked from wild einkorn and cattail pollen baked 4,000 years before the emergence of agriculture. Eli is descended from ancient Natuﬁans. Fascinating ancient Israeli bread traditions from the Talmud will be shared that teach that grains were typically soaked and sprouted before baking. See Appendix 1 for details.

10:00 Break

10:30 No-Knead Sourdough Bread - Eric Rush & Melissa Johnson Eric will demonstrate the entire process of baking artisan no-knead sourdough bread for a home kitchen. Once we have shown the basic technique, we will explore variations on no-knead recipes. In contrast to the conventional heavy kneading approach, No-Knead harnesses time and nature to create a strong loaf elasticity and spring. This method is especially good for low- gluten heritage and ancient grains.

12:00 Potluck Lunch with Pizza 1:30 The Art of Sourdough Rye Bread - John Melquist This workshop will teach us how to bake wholegrain 100% rye bread. John will talk about the Detmolder three-stage rye sour method, about soakers, the rye scald or zavarka, mixing, scaling and baking. Since he will have just completed a bake day prior to the workshop, Zsuzsa, my partner, and I will bring a variety of rye breads from Scandinavian, German and Russian traditions to share and taste.

3:00 Break

3:30 Rye Bread Baking continues

Optional - Teterki - Russian Spring Equinox Pretzels ‘In Russia we bake Teterki on the vernal equinox to rejoice as spring comes.’

Decorative Teterki cookies are offered to the Spring Goddess, Lyolya and to the Sun god Yarilo for spring equinox celebrations in Russia. Children and adults climb hills, lift Teterki high, look through them at the sun, and throw them to the sky, singing for spring:

Migrating birds, ﬂy to us and bring us spring on your tails! Water - as ice melts on the rivers and lakes, Earth - when ﬁrst spring grass appears, Air - thrown to the wind, and Fire - tossed in the Fire or thrown up in the air as an offering to the Sun.

Teterki express joy of Spring’s arrival by gifts to wild birds, family, friends and neighbors.

Note. Summer and winter solstices are the longest and shortest days of the year. Equinoxes have equal daylight and darkness. The March vernal equinox begins spring as day and night are equal. The June summer solstice is the longest day of the year when summer begins. Autumn equinox is when day and night are equal in fall. 8/19 - Thursday - The Arts of Sourdough Bread & Mother Corn

9:00 Sourdough Bread - Dusty Dowse

Join Dusty Dowse, Bread Educator of Maine Grains and kneadingconference.com, will teach an bread baking master class. Suitable for home bakers who wish to learn in depth about sourdough, heritage wheats, fermentation, shaping and baking in a wood-ﬁred oven. This is a unique opportunity to spend time with Maine Grains’ amazing professional baker.

Risen sourdough breads entail a longer process, so doughs will be started in early morning and baked late afternoon. We will learn about nurturing the leaven, the flour, water and wild yeast mix known as the Mother. We will explore water to flour ratios and doughs using different flours and leavens to show different flour properties. The order of activities will cover: 1. Mix dry ingredients. 2. Mix wet ingredients. 3. Combine. 4. Fold, 5. shape. 6. Ferment.

Shaping and Folding Sourdough Bread Shaping and dough handling techniques differ in heritage flours. Modern flour has high gluten that requires intense kneading for its gluten to adhere, and may be difficult to digest. In contrast, heritage flour traditionally uses sourdough fermentation, is gently folded to strengthen its gluten adhesion and is easier to digest. We will learn no-knead folding techniques using doughs of diverse hydration ratios, and observe the potential of overnight slow-rising in cool temperatures to enhance flavor and dough strength.

10:30 Break

11:00 Bread Arts - Stencil, Score, Braid with all instructors Bread art, edible folk art, is a tradition steeped in ancient myths that is being rediscovered today. Basic methods can produce stunning results. Even complex designs can be surprisingly easy to master. Whether you want to create a unique artistic creation for a festive event, a presentation for your bakery, or enhance your holiday table, bread art is a creative way to inspire through the versatility of bread and its roots in world peasant traditions.

12:00 Potluck Lunch 1:00 - Lammas Traditions - Dusty Dowse

The beginning of the Celtic harvest was one of the four great festivals of the year. There was a ceremonial reaping of the grain by the head of the household, waving it thrice above his head, the blessings-chant said invoked protection from ills that threaten the crop.

In ancient days the head of the community or the King performed the first cutting. The grain was threshed, winnowed and ground. Ritual ‘bannock’ griddle cakes were made from the grain of the first harvest for each member of the family, enjoyed at a festive communal feasts. Sharing protected the people against starvation in the coming year. An offering was made by bringing the first sheaves to a high place and burying it.

In those times a bull was sacrificed. Garlands of wild flowers decorated the maiden’s hair, wreaths on special places, strewn on the summit and on the great stones. A girl was seated on a chair, garlanded with flowers. Berries were picked. Great dancing festivities ensued on the high places. The young men competed in tests of strength and agility. The people assembled by lakes and riversides, immersing themselves, their horses and cows into the wild, pure, holy water. ‘ Let the people use this day to make offerings to the Mother Goddess river of their region and to bathe themselves and their farm animals in "living wild water" - a stream or a river, a lake, a pond, or the sea. In every case shall offerings and prayers of thanksgiving be made. Then shall the people make offerings to standing stones, dressing them with wreaths of new grain and flowers, placing first fruits at their feet. Let them cut a sheaf of new grain and set it afire in the ancient manner, burning off the husks with fire. Then let them grind the grain in a quern or a mill and bake a bannock from it saying:

On the feast say of Lugh and of Danu, I cut a handful of the new grain, I purified it by fire, And rubbed it sharply from the husk with my own hand. I ground it in a quern, I baked it on a fan of sheepskin, I toasted it to a fire of rowan, I shared it round my people. I went sun-wise round my dwelling in the names of Lugh and Danu Who have preserved me, Who are preserving me, and who will preserve me, In peace, in flocks In strength of heart, in labor, in love, in wisdom and mercy, until the day of my death.’ 1:30 Mother Corn - Dusty Dowse

Mother Corn has been a staple food crop since ancient days. It nourished this entire hemisphere for millennia, fueledancient civilizations and inspires veneration. This workshop will explore what is known about how, when, and by whom this remarkable plant was domesticated from wild teosinte, and will cover cutting-edge science on the history, biodiversity and preparation of Mother Corn. We will learn about ‘nixtamalization’ (think tamale), an indigenous treatment with lime or wood ash drawn which transforms the simple starchy grain into a high nutritious, easy-to-digest food.

Practical hands-on preparation will be covered spanning hominy, tortillas, Johnny cakes, polenta, classic corn bread and the rye-corn staple of colonial Americans. We will make authentic tortillas with Dusty’s rare heritage ﬂint corn that he maintains.

3:00 Break

3:30 Growing Landrace Grains & Seed Exchange - Mark Fulford, John Melquist & Eli Rogosa Bring the taste of history alive by restoring almost-extinct landrace grains from seed to hearth. We will cover fertility management, cover cropping, the important of wide-spacing of heritage grain seed for well-developed healthy plants with extensive root systems and harvest timing.

5:00 Closing Circle

5:30 - 7:30 Community Sing in Park with Bennet Konesni Appendix Enhancing Digestibility and Nutrient Availability of Grains - from the Talmud

Based on discussions in the Talmud, we learn that ancient Israelis soaked grain overnight prior to baking or cooking. Initially matzah for Passover was made with soaked grain that did not sprout open. After Israel was conquered by Babylon then Rome, and Jews migrated far and wide, the Rabbis decided to not allow soaking grains for matzah to prevent sprouted grains becoming sourdough in the matzah in the distant lands lacking strong spiritual leadership.

Rava concluded: It is not only permitted to soak the grains; it is actually a mitzvah to soak the wheat grains…Soaking the grain is part of the process of baking however the grain should be guarded so as to not sprout open and become chametz. Talmud Pesachim 40a 3, 4

Soaking grain prior to baking into bread was a traditional method of many earlier people. Soaking, fermenting or sprouting grains before cooking helps neutralize the anti-nutrient phytic acid, making the grains easier to digest and nutrients more available. Phytic acid binds up the minerals, decreasing absorption.

Dormant wheat grains contains ‘phytic acid’, phytates, an enzyme inhibitor that protects the seed from germinating until surrounded by moisture and warmth for growth. However if a dormant kernel is eaten by humans, phytates act as an anti- nutrient that impedes our absorption of minerals such as calcium, magnesium, iron, zinc, and copper. Phytates prevent the human body's enzymes from working optimally and hinder digestion.

Effective methods to neutralize phytates in grain include soaking in water, sprouting and sourdough fermentation. These bio-activating processes break down phytates and produce beneﬁcial enzymes that enhance vitamin content and mineral availability. A biologically active, living seed is nutritionally superior to a dormant seed.

3. https://www.sefaria.org/Pesachim.40a.14?lang=bi

4. Chametz is a state that occurs by fermentation that causes bread to rise. How is it possible to make kosher for Passover matzah if the grains were soaked over night? Apparently the 18 minutes from the moment the grain touches water to baking is not a halachic requirement. According to halacha, chametz occurs when the five grains are exposed to water and left unattended for eighteen minutes. The eighteen minutes does not begin when water contacts the flour, but when mixed dough is left to rest and rise. Tips for Baking with Einkorn Einkorn is the first domesticated grain of early Neolithic farmers, dating back to the Ice Age of Gobekli Tepi. It has a delicate gluten that may be safer for people with gluten allergies (not celiac).

No-Knead, Cool-Rise: Einkorn doughs are no-knead. Excessive kneading does not increase einkorn’s gluten adhesion. Time does. Mix by hand till dough, rest, fold, rest, fold, then slow- rise overnight in refrigerator. Never ‘Punch Down’. No second rise. If dough rises too much, it will collapse. Underproof 50% normal rise of modern ﬂour.

Weight of a Cup of Flour ranges from ~96g whole grain flour to 120g sifted flour; depends on humidity and flour grade. Fine flour is heavier. If substituting einkorn flour for modern bread flour, a cup whole einkorn flour weighs (96g) and decrease liquid by about 5%

Wetter Dough: Einkorn absorbs liquids and fats slower than modern wheat. Use a dough scraper to fold the wet dough. Otherwise wet or oil your hand to fold sticky einkorn dough.

Yeast: Even if you use active dry yeast instead of sourdough, an overnight slow-rise produces the fullest ﬂavor. For yeasted breads, mix the dough in the morning, let slow-rise at cool room temperature and bake in 4 to 6 hours.

Ferment Flour and Soak or Sprout Grains Overnight to break-down anti-nutrient phytates. Bio-enlivened grain is easier to digest with more beneﬁcial enzymes.

Weight to Volume: When you mill flour, you produce a greater volume of flour from the denser grains. ie: 3 cups of grain makes 5 cups of flour that each weight the same.

Blessings are Hidden: The carotenoids in einkorn dough will oxidize and darken when exposed to light. Store fermenting dough in cool darkness.

Discover for Yourself Experiment, compare proportions & ingredients in small batches. What is the basic ratio of flour and water? Proportions span: 3 1/2 cups flour to 1 cup water, 3 cups flour to 1 1/2 cups water (good for slow rise dutch oven bread) to 5 cups flour to 2 cups water. Effects of temperature? Timing? Sourdough or yeast? Tap, rain or spring water? Overnight slow-rise in fridge? Experiment with substitutions ie: potato water, add an egg, grate in cheese. Keep careful records to replicate successes. Let the mystery of baking transform into experience in your hands. May delicious creativity soar! Celebration Breads

In Europe, bread traditions have been passed down from generation to generation as both a prayer-offering and a culinary art encompassing visual, texture and ﬂavor modalities. Decorative breads have been crafted since the beginning of bread.

New Grange Entrance Stone Neolithic grave site in Ireland circa 3200 BCE, older than Stonehenge and Egyptian pyramids

Polish Wedding Bread

Ancient people experienced an encompassing connection between humans, animals, plants and inanimate objects. People were part of Nature, within the cosmos, stars, earth and life itself as part of a living whole. Bread sculpture with natural motifs, ﬂowers, birds to this day decorate traditional celebration breads for weddings and holidays.

Festive Rosh HaShanah Challah Artisan bakers use three basic techniques to decorate bread: stencil, score and shape.

Stencil

To stencil a design on your bread:

1. Brush off any excess ﬂour on the dough.

2. Spray or brush dough with water.

3. Dab away drips with a paper towel.

4. Evenly dust rice ﬂour or cocoa over stencil on dough. Wheat ﬂour will brown.

5. Wipe with wet ﬁnger to work in ﬂour for sharper detail.

Score Tips to Score Bread

The dough gluten strength and your artistic goals both need to be balanced for scoring design. Chill slightly under-proofed dough-loaf for half an hour before scoring to enhance line clarity. Turn dough onto parchment paper or preheated baking vessel. Brush off excess ﬂour.

Wet surface. Lightly shpritz water or rub on water with your hands. Use a fine sieve to sift flour onto loaf, tap to coat evenly. Use your wet finger to work in the dough for sharper edges. White rice flour has greater tolerance to higher temperature than wheat flour. Use 100% white rice flour for an all white surface, or mix 50% with wheat flour for a golden hue.

Slash lines with string to mark sections for an intricate pattern. Score deep enough to produce a clear dominant line that maintains the structural integrity of the loaf. Smaller slashes can just break the surface along the sides of a deep cut for leaves or wheat stalks. If any sections are weak, repeat slashing over the same cut-line to ensure even spread in the oven. Professional bakers often score with a razor blade attached to a handle (lame), or use a sharp knife, exact blade or box cutter. Slash cuts at a 90° angle for deep cuts and vertical cuts for leaves for a detailed score.

Shape

Teterki

Decorative traditional pretzel-type bread baked in northern Russia that celebrates the sun and its warming effect on nature.

Ingredients 2 cups rye ﬂour (or rye/wheat) 1 tbsp honey 2 tbsp vegetable oil 1 cup of warm water pinch of salt pinch yeast

In some villages hemp or ﬂax seeds are added.

Directions Mix rye and wheat ﬂour, warm water, salt, yeast and honey to form a ﬁrm dough. Knead. Roll into snakes and form decorated circles. Wind the dough clockwise as the sun goes across the sky, starting from the centre outward. Brush the dough with oil or egg. Cover and let rest overnight in fridge. Bake the next day for 15-20 minutes at 325 until light golden.

https://mooncircles.com/this-weeks-semi-rare-full-moon-equinox/t 6 6 eterki- russian-rye-cookies-for-springequinox-selebration-in-n/