Barley Bread [] Medieval Cookbook Maggie Black

 

Monks and nuns were not, as a rule, supposed to eat fine white bread. Household or barley bread was deemed more sustaining for people who spent long hours in toil or prayer. Barley was always available where monks brewed ale. This recipe is based on what I have been able to learn from various manuscripts about traditional early English bread?making.
 
 

Barley Bread
MAKES 2 x 600 g/1 1/4 lb loaves
  

Imperial	Metric	Ingredient
1 lb 2 oz	500 g	strong wholemeal flour
8 oz	225 g	barley flour
1 oz	25 g	rice flour
1½ tbsp	1½ tbsp	salt
½ oz	15 g	fresh yeast
1/3 cup	6 dl	brown ale
2 cups	425 ml	warm water
2 tsp	2 tsp	clear honey

 

• Mix the dry ingredients in a warmed bowl.

• Blend the yeast to a cream with a little ale, then mix with 350 ml/1 2 fl oz/1 1/2 cups of the water and the honey.

• Stir the mixture into the dry goods and mix to a firm dough, adding extra water as needed. Knead until the dough feels elastic.

• Shape it into a ball. Lift it out of the bowl and oil the inside of the bowl lightly.

• Return the dough, cover it loosely with oiled polythene and leave the bowl in a warm place until the dough has almost doubled in bulk.

• Punch it down, then shape it into two equalsized oblong or round loaves. Place in two bread or deep cake tins. (For traditional round loaves, use deep cake tins with removable bases.). Make a cross-cut in the centre of round loaves.

• Pre-heat the oven to 230°C/450°F/Gas Mark 8.

• Cover the dough lightly with a cloth and leave in a warm place until well risen. Bake the loaves for 20-25 minutes; they should