Did this bread cause the Salem Witch Trials? | Ancient Recipes With Sohla

In this Halloween edition of Ancient Recipes, Sohla recreates two recipes with a spooky past. First, she bakes a rye bread that may have been responsible for the Salem Witch Trials. Then she crafts the original Halloween treat - Druid Soul Cakes!

THE RECIPES

Rye Bread Recipe:
- ½ cup medium grind cornmeal
- 1 tablespoon kosher salt
- ½ cup ale barm
- About 5 cups rye flour
- About 1/2 cup of lukewarm water

1. In a medium saucepan or cast iron skillet, bring 2 cups of water to a boil. Whisk in the cornmeal and salt and simmer until thickened. Transfer to a large bowl and set aside to cool until lukewarm.
2. Add rye flour & salt to a large bowl and mix together.
3. Add ale barm & cooled corn meal. Mix until evenly combined.
4. Gradually add water until a dough starts to form.
5. Knead for about 6-8 minutes. The dough will likely be stickier than a normal bread dough you are used to.
6. Place the dough into a greased bowl. Cover and let rise for an hour.
7. Divide the dough into 2 loaves. Roll into large balls & punch down slightly. Cover & let proof for about 2 hours.
8. Heat the oven with a baking stone to 375F. Transfer the bread to the stone and bake until it sounds hollow - about 45 minutes.

Druid Soul Cake Recipe:
- 6 ounces unsalted cultured butter, room temperature
- 6 ounces mild honey
- 1 teaspoon ground cinnamon
- 1 teaspoon finely chopped fresh rosemary
- Big pinch saffron threads
- 1 pound whole wheat flour
- ½ cup ale barm
- 4 ounces dried currants
- Whole milk

1. Cream together the butter, honey, cinnamon, rosemary, and saffron until fluffy.
2. Add the flour, ale barm, and mix to combine.
3. Fold in the currants so they’re evenly dispersed.
4. Break up the dough into 1” balls. Press them gently into a cookie shape until they’re about 1/4” thick.
5. Use a butter knife to mark each soul cake with a cross. Brush each one with milk.
6. Bake at 375F until golden - about 10 to 15 minutes.

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Ancient Recipes with Sohla takes the food you know and love and traces it back to its origins. In each episode, Sohla El-Waylly details the surprising history of some of our favorite dishes as she attempts to recreate the original version using historical cooking techniques and ingredients. Along the way, Sohla highlights the differences between the ancient recipe and how we would prepare the modern version today.

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CREDITS

Host
Sohla El-Waylly

Created By
Brian Huffman

Executive Producers
Sarah Walker
Brian Huffman
Jon Erwin

Executive Producer
Sohla El-Waylly

Co-Producer
John Schlirf

Writers
Jon Erwin
Diana Davis

Historian - Scripts
Ken Albala

Post-Production Supervisors
Jon Erwin
John Schlirf

Editors
John Schlirf
Aaron Mackof

Colorist
John Schlirf

Mixer
Tim Wagner

Manager, Rights & Clearances
Chris Kim

Executive Creative Director, A+E Networks
Tim Nolan

VP, Marketing Production, A+E Networks
Kate Leonard

VP, Brand Creative, History
Matt Neary

Music Courtesy of
Extreme Music
A+E Signature Tracks

Additional Footage & Photos Courtesy of
Getty Images
Alamy
Pond5
Wikimedia

[kristencalderon]

My abuelita always loved Halloween and we used to make empanadas de calavasa every year from scratch. She'd cook down the pumpkin and spice it herself, we'd take the filling and make empanadas small enough to fit in the palm of your hand. A little mexican-american twist on Halloween treats❤️ Thank you for another fun video as always!

[SandraNLN]

I love Sohla most compared to other internet chefs, because when she tastes the food, she actually chews and considers it. She doesn't shove it in her mouth, push it into her cheek, and immediately say "Oh wow! mm-Ohmygawd. That'sh scho gmood". Sohla actually describes the food and what she's tasting and why.

[rosierose]

First nations recipes would be super interesting!!

[EsWirdSpaet]

Sadly, there were still witch trials in Austria up until 1750. And 100% rye bread is definitely a thing in Germany, we just use sour dough starter to get it to rise :)

[shamancarmichael]

The graphics on this episode were hilarious, especially the Druid guys and the pat counter! Another great episode! 🎃

[dachandewuffsteiger]

I only patted my bread 38 times and it didn't come out as nice. Clearly it needs the full 40.

[ReclinedPhysicist]

You can tell she's a professional chef by her tolerance of that hot handle.

[LesaNotLisa]

I used to work at a bakery that sold 100% sourdough rye bread, so it actually is a thing. It's better than you might expect, you just have to use it in the correct way and not like a regular loaf of bread. I personally use it for smorrebrod.

[Marie]

That rye bread looks like good soup dippin' bread.

[Swishy_Blue]

This is the best content History Channel has made in
.... way too long.
Bless you Sohla! You're gonna get them to kick that alien habit any day now.
Any day....

[cowshooter]

I truly enjoy Sohla's show so much. Besides the history lessons and learning about ancient recipes, I just enjoy her honesty. She isn't afraid to taste something, look into the camera, and tell you if it tastes horrible. Thank you so much. Keep up the good work.

[alexrogers]

The “pat counter” is just SENDING me. I love this show.

[riawhetstone]

My family’s from the Philippines, but every year around late autumn/winter, my mom makes tassie. It wasn’t until much later in life that I find out that it is European in origin. Also interesting, my husband who’s family is from Hungry, makes a similar pastry, but they call it kipfel. Both involve a flaky pastry & nuts.

[marcusfontaine]

Hey! I know I ask this alot, and I’m so sorry if this is annoying, but I was wondering if you could do something polish? I feel like that’s a culture culinary wise that always gets overlooked. It would be cool to see!

[SilkaLiveDoll]

Big BIG ups to Sohla for PROPERLY pronouncing Samhain; so many people say "Sam-hane", and that just ain't right. :P

[catpalmer]

I've never understood why the cause of the Salem witch trials is believed to be either ergotism /or/ mass hysteria. Why could it not be a mixture of both?

[alexandracirulis]

I feel like the rye bread is Lembas bread, one bite is enough to fill the stomach of a grown man.

[ferdinandgluck]

Dear Sohla, really love your series!!!
As I‘m swiss and we have a really long history of ryebreads, I have to tell you… they are always sliced thinly, maby roasted and eaten with some good stuff on it. Otherwise there is no way to enjoy😂

[MrMstrika]

Would love to see a Plum Pudding made with suet, mace, currants, Brandy ect, as was made in the 18th century. Puddings throughout the UK as I grew up was so very important to the Christmas meal.

[tripletoruses]

"so i'm not going to be going on an LSD trip today"
history channel sound effects: *aww*