This hearty and rustic molasses brown soda bread is perfect for fueling the tireless marches of Mordor’s orc armies as they prepare for their autumn raids.
Autumn in Middle Earth
As the fall season is upon us, we can imagine the transition from bright florals and vibrant green botanicals to the golden hues and burnt colours of autumn spreading across the foliage of JRR Tolkien’s Middle Earth. We can’t help but wonder, what delights would the men of Gondor or Rohan enjoy as the leaves begin to turn and fall to the earth? Or what enchanting autumnal delicacies would the Elves enjoy amongst the radiant autumn leaves of Rivendell? Let us explore together some of the culinary delights from different lands for an Autumn Feast in Middle Earth.
In Mordor
In the shadow of Mount Doom, autumn in Mordor brings harsh, dry winds and a bleak, ashen landscape. With little in the way of fresh produce, the orcs rely on durable, long-lasting provisions that can withstand the rigours of battle and travel across the barren plains
While it's no secret that the hordes of orcs and Uruk-hai in Middle Earth prefer meat over any other food, it certainly isn't practical or possible to feed armies numbering in the tens of thousands a diet of only meat. The fearsome orcs of Mordor's armies would need to supplement their diet in a variety of ways to ensure they had enough nutrition to fuel their gruelling activities.
This wholesome and filling brown soda bread is quick and easy to make and has added nutrition with the addition of whole grain flour and wheat germ. Dark molasses adds a rich colour and hint of sweetness to this nourishing bread. With its craggy crust and dense crumb, this molasses brown soda bread is hearty enough to fuel the tireless marches of an orc raiding party.
Ingredients
Flour: This soda bread uses a blend of all-purpose and whole wheat flour.
Wheat germ: Wheat germ is the part of the wheat berry that sprouts to grow a new plant. Along with the bran, it is usually removed during the process of making white flour. In fact, it is the most nutritious part of the wheat berry. As well as being an excellent source of dietary fibre, wheat germ is also high in a variety of essential minerals and vitamins such as magnesium, zinc, and vitamin E. The addition of wheat germ, though not strictly necessary, does add nutritional value to this bread.
Molasses: Molasses gives this bread a hint of sweetness and its dark brown colour. You could substitute with honey for the sweetness, although the colour won't be as dark.
Buttermilk: The chemical reaction between the acid in buttermilk and the baking soda is what gives this quick and easy bread its lift. You can make a substitute for buttermilk by adding an acid to milk. Add 2 teaspoon lemon juice or vinegar to 1 ½ cups milk and let sit for 5 minutes to curdle before using.
How to Make Molasses Brown Soda bread
Make the bread dough
Preheat the oven to 425°F. In a mixing bowl, combine both the all-purpose and whole wheat flours, wheat germ, baking soda, and salt. Stir together. In a separate bowl, whisk together the buttermilk, molasses, and melted butter. Add the buttermilk mixture and stir until combined.
Shape the bread
Turn the dough out onto a lightly floured counter. Bring the dough together and knead just a couple of times to make a smooth ball. Do not over knead the dough. Shape into a ball and pat out into a 7-inch circle.
Bake the bread
Lightly flour a baking sheet. Transfer the dough to the baking sheet and dust the top with more flour. Use a sharp knife to score a cross into the top of the dough, cutting about ½ inch deep. Bake the bread for 15 minutes and then reduce the heat to 375°F. Continue baking for another 30 to 35 minutes until fully baked. The bread will sound hollow when knocked on the bottom.
Serve the Molasses Brown Soda Bread
After baking, wrap the soda bread in a tea towel to cool. The steam will help to soften the outside crust of the bread. Enjoy!
