[Sca-cooks] Barley Bread
Terry Decker
t.d.decker at worldnet.att.net
Mon Apr 9 11:27:32 PDT 2007
Here are some barley bread recipes. The unleavened pan cakes are probably
closer to the Medieval baking than the leavened bread with the mixed flours.
If you want rustic or rye recipes, there are several in the Florilegium that
I've used over the years.
Bear
Barley Bread
3 cups wheat flour
3/4 cup barley flour
1 tsp dry active yeast
1 Tbsp salt
1 1/2 cups water
2-3 Tbsp buttermilk, cream, or whole milk
Mix the wheat flour, barley flour, and salt.
Dissolve the yeast in the water and let proof.
Add the milk to the liquor.
Add the flour mixture to the liquor slowly stirring it in.
Knead and shape.
Bake in 400 degree F oven for 40 minutes or until done.
Notes:
The crumb may develop a light gray color.
The longer the baking time, the greater the probability of the loaf being
too dry.
Baking in a 1 lb tin is recommended.
Based on David, E., English Bread and Yeast Cookery, 1980
Thick Welsh Barley Cakes
Take fine barley meal and make into a stiff dough with skim milk; roll out
to the size of a small bakestone, about three quarters of an inch thick, and
bake.
It is eaten with cold butter.
Lady Llanover, Good Cookery, 1867
Thin Welsh Barley Cakes
Mix fine barley meal and milk together to the consistency of batter, and
pour slowly on a bakestone out of a jug until it has formed a circle the
size of a small plate, then let it bake slowly. It ought to be very thin,
but soft, like a pancake or a pikelate; it is likewise eaten with cold
butter.
Lady Llanover, Good Cookery, 1867
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