Barley Bread

• Vegetarian

• Condiments

  • 2 tsp Clear honey

• Baking & Spices

  • 8 oz Barley flour
  • 1 tsp Salt
  • 1 lb Wholemeal flour, strong
  • 1/2 oz Yeast, fresh

• Beer, Wine & Liquor

  • 1/3 cup Ale, brown

• Liquids

  • 2 cups Water

Found on medieval-recipes.com

Description

Ingredients

• 8 ounces barley flour
• 1 lb strong wholemeal flour
• 1 teaspoon salt
• 1/2 ounce fresh yeast
• 2 teaspoons clear honey
• 1/3 cup brown ale
• 2 cups warm water

Directions

• Mix the flour and salt together.
• Blend the yeast with a little of the ale to create a creamy paste, then mix into this the rest of the ale, honey and 1.5 cups of the warm water.
• Add this liquid mixture into the flour and salt until you have a firm dough. NOTE: You may need to add a little extra water to get the right consistency.
• Shape the dough into a ball, leave in the bowl and cover with clingfilm. Place the bowl of dough in a warm area of the kitchen and wait until the dough has risen to about twice its original size.
• Remove the clingfilm, press the dough down firmly and split into 2 halves.
• Place each half of the dough in a bread or cake tin (depending upon the shape of loaf you want to bake). Cover each tin with a cloth and set to one side to allow the dough to rise further.
• Bake in a preheated oven (230 degrees Celcius) for about 20 minutes.
• Remove from the oven and turn out the loaves onto a wire rack. Leave until cold before cutting and serving.