This recipe makes use of the stomach of a sheep for the cooking vessel. The stomach is cleaned well and the bread dough is placed in the stomach, tied off and cooked in boiling water. Pretty much any bread recipe will work for stomach bread. Barbara used what she had in the kitchen, so this recipe differs from the stomach bread of the previous workshop – both were enjoyed by the participants. Use what you have and feel free to experiment!
Barbara runs the Bean Tree Farm, which is a wonderful Sonoran Desert Permaculture based farm. Visit her site to see the amazing things she has going on and to learn more about workshops she hosts at the farm.
Preparation Time: 30 minutes
Cooking Time: 1 & 1/2 hours
Stock pot, 4 gallons
Ingredients: (serves 12 to 15)
Cornmeal or masa, gluten free – 4 cups
Mesquite or other hardwood ash, screened very fine or slaked lime (a.k.a. calcium hydroxide or Cal in the mexican markets) – 2 tablespoons
Mesquite meal – 1 cup
Buckwheat flour – 1 cup
Gluten Free Bread Mix (any brand or make your own)- 1 pound
Cinnamon, ground – 1 teaspoon
Cardamom, ground – 1 teaspoon
Salt – 2 tablespoons
Baking Powder – 2 tablespoons
Fat, rendered and melted (I used lamb fat and coconut oil) – 1/2 cup
Onion, chopped fine – 1
Garlic gloves, minced – 3
Eggs – 3
Vinegar or lemon juice – 1 tablespoon
Meat stock, cooled, – as needed
Step 1. (Skip this step if using masa.) Place cornmeal in a pot with the mesquite wood ash or slaked lime. Cover with water so the water is at least an inch above the meal, soak an hour or so. Slowly and carefully drain most of the water off, using a fine screen to catch particles, stop when you’ve drained off most of the water.
Step 2. Brown onions and garlic in two to three tablespoons of fat.
Step 3. In a large mixing bowl, combine all dry ingredients.
Step 4. In another mixing bowl, combine the wet ingredients, the remainder of the melted fat and the drained polenta. Mix well then add the veggies. Mix this into the dry ingredients. Add enough stock to end up with a medium stiff dough. Oil the top, cover the bowl and let rise for at least an hour.
Step 5. Place the dough in a cleaned and inverted stomach. Remove excess air and tie
off the stomach with cotton cord near the opening of the stomach. Boil in enough water
to float the dough filled stomach. Boil for 1 1/2- 2 hours.
Step 6. Remove bread from stomach, slice and brown in lamb fat on both sides if desired. Enjoy!