The Bardic Chef: Recipe – Savory Poppy Bread

Poppy seeds are a problem. They make the foods they’re on look better, they provide an interesting edge to the flavors, but… oh, do they ever get stuck in one’s teeth. I once had a patron who insisted on all of their rolls and breads be coated in the things, but would grow agitated when he would find these small black dots between his teeth – or worse, his feminine callers would find them for him.


  • 3 cups of flour
  • 1 packet instant yeast
  • 1 ½ cups water
  • 1 tsp salt
  • 2 tsp butter
  • 2 tsp poppy seeds
  • 2 tsp onion, minced
  • 2 tsp garlic, minced
  • Cornmeal


On a shallow pan, spread out the minced garlic and onion, and place it into the oven with the lowest, simmering flame possible. Do this for thirty minutes, until all have dried out. As those are cooking, add flour, potato yeast, and salt to the water and mix well, then cover with a thin towel and allow to sit on the countertop. This will take most the day, and should be done overnight instead. Allow the dried garlic and onion to also sit out with them.

Put the dough out on a floured surface and knead for a few short minutes, as little as possible, before allowing it to rest – 10 minutes minimum.

Sprinkle cornmeal over the bottom of a greased loaf pan, place dough into the pan, cover with fabric, and allow to rise for yet another 2 hours of time. Mix the seeds and the dried onion and garlic together, and brush the butter – melted – over the top of the dough loaf. Sprinkle the garlic mixture over the top, along with extra salt, and bake in a 400 degree oven, 30 minutes in total. Allow to completely cool before removing from the pan and slicing.