Monastery bread: Difference between revisions
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Created page with "'''Monastery Bread''' is a traditional bread produced in Ioanna that is revered as the national dish there. It is a wholemeal loaf, enriched with a handful of porridge oats. A traditional bread that was first produced by the monks of the Abbey Chinon, it became popularized across the island and is now considered a local delicacy. It is bread for breakfast or late afternoon, whether toasted or not, and delicious spread with the best of butter and a good jam or hon..." |
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[[Category:Ioanna]][[Category:Cuisine | [[Category:Ioanna]][[Category:Cuisine]] | ||
Revision as of 17:02, 28 July 2026
Monastery Bread is a traditional bread produced in Ioanna that is revered as the national dish there. It is a wholemeal loaf, enriched with a handful of porridge oats. A traditional bread that was first produced by the monks of the Abbey Chinon, it became popularized across the island and is now considered a local delicacy. It is bread for breakfast or late afternoon, whether toasted or not, and delicious spread with the best of butter and a good jam or honey. Although the recipe is not kept secret, the bread produced on Ioanna itself is considered to have a distinct flavor profile due to local ingredients, and is therefore popular as an export; though not nearly as much as Highland Ale.
| Ingredients |
|---|
| 250 gms wholemeal or whole wheat bread flour |
| 125 gms of strong white bread flour |
| 125 gms porridge oats (or oatmeal, if that's how you know it) |
| 1½ teaspoon of crushed sea salt |
| 1 teaspoon runny honey |
| 25 gms unsalted butter |
| 350 gms of tepid water |
