Buckwheat Ployes (rhymes with boys) A bread from the valley in Maine and also a SHTF survival bread. Ployes are the bread of the Acadian French people from the valley or the upper St John River valley that separates Maine from Canada. My grandmother is a Dubé from the area. The Acadians are very closely related to the Cajuns of Louisiana. Buckwheat is a grain-like fruit/nut of a plant that is related to rhubarb and grows well in that Northern climate. Since its not wheat, there is no gluten. Typically, however, ployes are made with a small amount of wheat flour. Ployes are made sort of like a French crepe but cooked on one side only. Heres one recipe: -Acadian Buckwheat Ployes- 1 C. buckwheat flour 1/2 C. white flour 1 Tbs. baking powder 1 tsp salt 3/4 C. cold water 1 3/4 C. boiling water Mix into a large bowl the dry ingredients. Add cold water and mix, forming a thick batter. Add boiling water. Stir until smooth. Heat an ungreased cast iron griddle until a small amount of water sizzles when dropped on it. Drop a large cooking spoon full of batter onto the skillet. Cook the ployes, without turning them, until the top surface is dry and cooked. Layer the ployes onto a plate and cover them to keep them warm and moist. Serve buttered and the optionally maple syrup, brown sugar, molasses or cretons. Fold or roll as desired. The recipe for cretons is here acadian.org/recipes.html#PLOYES along with other recipes. This is their local bread and the beauty of it is that it is baked in a skillet or a griddle so it can be cooked without an oven after TSHTF. Enjoy.
Posted on: Sat, 27 Sep 2014 05:02:25 +0000
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