St. John’s Bread

by mary on February 8, 2016

St. John's Bread sliced

St. John’s Bread sliced

Here’s another oldie but goodie from my college days. To feed 30 in our extended housing community we used to get a pallet of bread once a week from Wildflour Cooperative Bakery. Out of all of Wildflour‘s varieties of bread, their St. John’s Bread was the most interesting and extreme, a dense, sweet unleavened loaf loaded with dates, oats, and sesame seeds.  It was the eighties equivalent of the life-changing bread.

The name St. John’s refers to John the Baptist who is said in the Bible who is referred to have survived in the wilderness on “locusts and honey.” It was traditionally (though not so much currently) believed that “locusts” referred to carob pods rather than the insects.

Toasted carob powder is sweet and good in recipes as long as you never try to pretend that it’s chocolate but treat is as its own flavor. It had its culinary moment back in the seventies and eighties. This loaf also has a little soy flour. Back in the day we used soy flour as you would use protein powder today: as a vaguely healthy thing to add and give your product a little extra protein. Read the article →


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