Barley BreadOrigin: Ancient Period: Traditional |
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This is a recipe for a traditional barley bread, which has been made for centuries. Barley flour is hard to find these days, but can still be sourced from health food shops. The bread, when made, has a pleasant, nutty, flavour. Traditionally this would have been made over a fire or hearth and the recipe is more Iron Age than ancient. But I don't have an Iron Age section on the site. Ingredients:
450g barley flour 
Method:PreparationIf using dried yeast, add the honey and 200ml water to a pan and heat to blood heat (when it just feels warm when you place a finger in it) then add the yeast and place in a warm spot for 20 minutes to prove. If using leaven then mix the honey into the leaven and set aside for ten minutes. Mix the remaining ingredients in a bowl, form a well in the centre and add the yeast mixture. Mix in then gradually add enough additional water so that you have a firm dough. Roll into a ball, cover with a damp cloth and leave in a warm spot for about 100 minutes, or until well risen. Tip the dough onto a floured surface and knead thoroughly then shape into several cakes. Cover with a cloth and allow to rise for 20 minutes. Heat a flat dry pan over medium heat, flatten your breads slightly and place on the pan. Score a cross on the top with a knife and cook the bread until fluffy all the way though, turning several times as it cooks. |
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