I have a great book "The Spice Bible" so I thought I would share what is in it since spices are pretty easy to grow and dry for storage. If shtf (or even just to spice up your day to day foods) it can take a boring food like rice and change it into a different meal every day.
Feel free to jump in and add your favorite spice. I'm going to try to go in alphabetic order so not to get too lost and do repeats. I'm going to try to not get too exotic but if there is one you would like info on let me know and I'll see if my book has any info on it for you.
Caraway Seed:
Hints of anise, fennel and mint. Medicinal uses to aid digesition.
Used in rye breads, sauerkraut, sausages, meat and potato dishes, soups, pickles, cheeses, fruits, cakes, gin and schnapps.
You can lightly roast to bring out the essential oils and is used whole or ground.
Caraway seed rolls:
3 tsp instant dried yeast
1 tsp superfine sugar
4 cups white bread flour
1 tbsp caraway seeds
1 2/3 cups whole-wheat flour
2 tbsp milk
Stir the yeast, sugar, heaping 1/3 cup of the white bread flour, and 1/2 cup warm water together until smooth and place in a warm place for 10 mins. or until frothy.
Lightly pound the caraway seeds using a morter and pestle to help release their aroma. Sift the remaining white bread flour and whole-wheat flour into a large bowl. Add the husks from the whole-wheat that remain in the sieve. Stir in 2 tsp salt and work in the frothed yeast mixture, caraway seeds, and 1 cup warm water to form a soft dough. Knead for 10 mins, or until smooth and elastic. Shape into a round and place in an oiled bowl. Cover with a cloth and leave to rise in a warm place for 45 mins, or until doubled in size.
Preheat oven to 425 F. Knock back the dough on a lightly floured surface, divide into 12 pieces and roll each one out to a 10x1 inch log. Form a horseshoe shape and then loop one end over and through the horseshoe to form a knot.
Place on two lightly oiled baking sheets, cover loosely with oiled plastic wrap and leave to rise for a further 30 mins, or until doubled in size. Brush the rolls with milk and bake for 15-20 mins, or until golden and hollow sounding when tapped underneath. Cool on a wire rack.
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