A sweet biscuit bread good for fellowship. Make a flat rough loaf for guests to break off as desired.
Anyone who has spend much time in ‘Tolkien-Land’ will most likely think of Gimli when asked about a dwarf. “Gimli, son of Gloin,” he can always be quoted.
I always think of the 13 member dwarf company in the original book, “The Hobbit,” with all their clever, rhyme-y names:
Dwalin, Balin, Kili, Fili, Dori, Nori, Ori, Oin, Gloin, Bifur, Bofur, Bombur, and Thorin!
I very fondly remember my brother chanting their names when I was a young girl. I’m pretty sure he was on a mission to have me memorize them myself. He was successful.
Long story short, there is a quote in which Balin suggests, “I don’t mind some cake – seed cake if you have any.” I like to imagine the evening in which Gandalf invades Bilbo’s pint-sized home with said 13 dwarves, devouring their way through his pantry and cellar. I love imaging their deep voices in harmony, lulling Bilbo into submission…
The version I have created here is perfect for placing central on the table during a hearty breakfast in which everyone pulls off hunks of desired size for themselves. ‘Fellowship Bread’ if you may.
And if you are trying to create an entire Middle Earth themed evening be sure to check out this page.
Dwarven Fellowship Bread – Sweet Seed Cake
By: semiserious chefs
Serves: 4-6 humans
Ingredients:
- 1 stick of unsalted butter, softened
- 1/2 cup of sugar
- 2 1/2 cups flour
- 1 t baking powder
- 1 egg
- 1 cup heavy cream
- 1 t each of anise seed, fennel seed (slightly crushed), and dill seed
Directions:
- Beat the butter and sugar together.
- Mix the flour, salt, and baking soda together and add to sugar. Mix thoroughly with hands until a well blended powder.
- Add the egg and cream and knead together with your hand.
- Press out the dough into a circle on a sheet of parchment paper to approximately 1/4 or 1/2 inch thick, indenting all over with fingers.
- Bake in preheated oven at 350°F for 15 minutes.
- Break apart and serve with butter in fellowship.
Post a comment