SC - TI Article - Support Kitchen

[LrdRas@aol.com]

> Bear: how would your version of a "viking plausible" bread look?
> 
> /UlfR

Based on some of the information Nanna has provided, I would use coarse rye
or maslin flour, mix it with water and form a round loaf.  Letting the dough
rest for 4 or 5 hours before forming and baking will produce a little
fermentation which will assist the oven spring.  The loaf would be baked on
a baking stone under a metal pot surrounded and covered by slow burning
embers (peat might be the fuel of choice.  The rye bread is the most
documentable Scandinavian bread and the method of baking is a traditional
one.

The barley bread would be a mixture of barley flour and water, perhaps with
a little salt to enhance the flavor.  Pat the dough into small flat cakes
and bake on a bakestone or a griddle.

Wheat or maslin might be used for a sourdough bread.  In previous
discussions, you have commented on a study showing that wild yeast was found
in the old home bread troughs.  Such a dough would most likely be made of
flour, water, and possibly salt.  The bread would be baked in a manner
similar to the rye loaves above.

Wheat and maslin could also be used for griddle breads.  Again, water,
flour, and maybe salt.

Where oats were used, I would expect oat meal, water and a little fat.  Oat
breads seem to do better with a little fat in the dough.  It too is a
griddle cake.

Honey might be added to a barley or a wheat bead, but I would think that
would be reserved for festive occasions.

I serious question the use of oil and as you pointed out, if a fat was used
it was probably lard or butter.

In my opinion, the most common loaves would be a large rye loaf followed by
a barley or maslin griddle bread.  

Bear