TrencherOrigin: English Period: Medieval |
IngredientsThe recipe here is for a purpose-built trencher that's shaped like and baked to take the place of a plate. These would only be served at fancy feasts in the very richest of houses. More commonly trenchers were thick slices of bread cut from a large loaf.
850g stone-ground wholemeal bread 
Method:Dissolve the sugar in the warm water then stir-in the yeast and allow to stand for 15 minutes. The yeast should activate and bubbles will froth to the surface. Mix the flour and salt into a bowl, add the yeast and mix to form a dough. Add more water or flour, as necessary, until the dough is of the correct consistency. Tip onto a floured surface and knead enthusiastically for at least 20 minutes, or until the dough becomes soft and elastic. Cut the dough into three equal pieces and roll into ovals about 4cm thick. Transfer onto a greased baking tray, pinch the edges of the bread so that you create a raised lip all the way around. Make a deep slash about 3/4 of the way along the centres of the loaf and gently part the lips of the slash. This forms the 'trench' from which the bread gets its name. Cover the bread with a damp cloth and place in a warm spot until the loaves double in size (this can take up to 2 hours). Place the bread in an oven pre-heated to 180°C and bake for about 45 minutes or until the bread is nicely browned and sounds hollow when tapped on the base. |
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