The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Brave souls who bake weird stuff!

Fayzor's picture

Brave souls who bake weird stuff!

On another forum dediczated to historical foods there was a link to Blood Bread from a book

Blood Bread.
“Make as ordinary wheat bread, using about 20 per cent of uncoagulated blood from raw flesh, preferably beef. It is nutritious and anti-scorbutic.”
The Complete Bread, Cake, and Cracker Baker, J. Thompson Gill, (Chicago, 1881)

Has anyone any thoughts about this. I Googled Blood Bread and there's a Finnish recipe for same. Anyone had any experience with this sort of critter? 

Blood is used in a number of countries as a normal food. Black Pudding for instance is quite mainstream in the United Kingdom.



rolls's picture

um, yeah im just not that adventurous :)

BeekeeperJ's picture

I bake with blood all the time. Except its human blood....muhhhaaahhhaaaa!!! (just kidding)

polo's picture

.........but it's my own, after inadvertently slicing my finger with a knife. I've since reduced chopping and dicing speeds.

Syd's picture

Sticky rice, blood cakes are one of my favourite street vendor snacks here in Taiwan. But nothing beats the texture and consistency of congealed ducks blood.  It is sheer melt-in-your-mouth heaven when served in a spicy hot pot.  I have never eaten bread made with blood, but I can't imagine it contributing much flavour wise.  It is a textural thing as Andrew Zimmern is wont to say.  Blood cake in and of itself has a pretty neutral flavour (perhaps a bit irony if you taste the raw unadulterated stuff) but it is never served that way here.  It takes on the flavour of the soup it is served in and in the case of spicy hot pot, a fiery soup made with Szechuan peppercorns and chilli.  So I suspect its main contribution to bread would be nutrition and colour.  But you have piqued my interest and I know that some time in the future I am going to have to try this...


PaddyL's picture

But I do love black pudding in a full Irish breakfast.

Mary Fisher's picture
Mary Fisher

I wondered who'd be the first to comment on this from the Old Foodie :-)

hanseata's picture

I eat the North German kind of fried Blutwurst (blood sausage) with raisins, but I grew up with it, and would never dare to offer it to my American husband, even if it were available in Maine.

Aussie Pete's picture
Aussie Pete

We use cooked meat juices(blood) from  baked dinners to make a gravey with. Or if we are not making a gravey the juices along with the cooked melted fat from the chicken beef pork etc are poured into a a bowl and placed in the fridge for it to cool and set. The fat sets on top and seals the cooked juices. The juices have absorbed  the flavours of the baked dinner and any seasoning used on the meat. 

Next day we remove the fat from the top of the juices. The juices will be a thick jelly like substance. We then get a slice of our home baked bread and toast it. NO butter is used on our toast as we spread the jelly juices over the hot toast like butter. Top off with salt and pepper with the option on slices of tomato as well. Please note that the juices have no or very little fat as it is removed and discarded. NO cholestrol means reduced calories and is all protein full of flavour. Try will be surprised.

Home cooked and healthy.................Cheers............Pete.