Dikenli Ekmek
Thorned Bread
Zehra Nazli
I am thinking of the thousand years-long relationships between humans
and bread.
Borderless lands, wheat grain, settled life, feasts, and laughter…
How eating connects us with the earth, flowing rivers, soil, and to
others…
So why not celebrate this
Let us make bread for tonight
Put the bread just in the middle of the table
Let’s gather around the table
One slice for
you and one slice for you
Remember the rivers
that are cut off, soils dying in every single bite
Observe the production
of wheat seeds in laboratories
Do not forget
the poison called medicine
Let us never
mind the dead bees and birds in the farms
Let the feast
continue
Aww, is your
hand bleeding or are you hurt?
Come on just one
last bite
A little left to
the happy ending
︎
Thorned Bread Recipe*
Ingredients:
500 gr white flour
325 gr water
15 gr dry yeast
8 gr salt
Enough thorns
How to cook?
Mix flour, water, salt, and yeast in
a deep bowl.
Knead the dough until it does not
stick to the hand.
Add enough thorns and continue
kneading carefully.
In this step scratches and bleeding
can occur.
Transfer the dough to another bowl
and cover it airtight.
Leaven the dough for two hours at
room temperature.
Transfer the dough to the oven plate
covered with baking paper.
Sprinkle some flour over the dough.
Bake the dough for forty minutes in a
pre-heated oven at 220 degrees until the top is reddish.
Take your bread out and wait
approximately an hour before serving.
If you prefer you can season your
bread with thorns.
Tricks:
Although it is easy to bake the
bread, you should follow the tricks.
Ensure that the flour is “white
flour”. It has a smooth structure as its bran and germ are eliminated during
the production of white flour. Thus, your bread will have soft tissue.
* The bread recipe I will share is intended to create a practice of
critical thinking on our eating choices rather than eating and feeding. Eating
the bread defined in the recipe is dangerous and harmful for all living things.
