Pine Bark Bread
Inspired by the "Fried Pine Bark" thread by RangerXanatos I decided to do a bit of research about an emergency food, known as pettu, commonly eaten here during food shortages up until the WWII.
Pettu is flour made from Pine bark. It was traditionally used to make two types of breads. Either using buttermilk and plain pettu or a mix of rye flour and pettu.
The part of the pine you should use is called Phloem. This is the white layer after the brown bark and green mid layer.
Best time to harvest pettu is at spring, few weeks before midsummer. You strip off the bark on top of phloem and cut nice sheets of it out.
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Then you dry the sheets for few hours, warm sunny day will do fine.
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Then you fry the sheets to slightly brown from the both sides, crush them and ground them. You can use a bag and a wooden mace to do that.
Recipe(sort of):
Water(and/or half of it buttermilk)
yeast
rye flour (half)
pettu (half)
Let the yest to do it thing, make small, about 1 inch thick breads, poke some holes in them with a fork or similar. Bake at 250C. Flip often if made on open fire. Eat them warm.
Sources:
Me
http://fi.wikipedia.org/wiki/Pettu
http://www.kolumbus.fi/bjorn.corander/leivonta.htm
http://opetus.ruokatieto.fi/Suomeksi...adaan_mannysta
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