When we were at the Corfe Castle event I wrote about making bread viking style.
Last weekend I had a chance to try this out myself when we were at a Fingal Living History event held in the grounds of Malahide Castle near Dublin.
I had the basic recipe that I had used in the past, and after watching the Manaraefan ladies cooking some, I was pretty confident that this would work.
I used spelt flour (purely because I use spelt rather than wheat in all my baking). For measurement purposes I used a 2 cups to 1 ratio of white to brown flour. I added some yeast and some crushed garlic, and then used just enough warm water to bind it together to create the dough. Then I divided the mixture into small balls and left for about 15 minutes until it had risen a little. To cook the bread I just placed the bread balls onto the pan and cooked over the fire. A word of warning; you need to be careful with the heat from the fire. If the pan is directly on the fire, the bread may burn on the outside before it is cooked. Also, dust the pan with a little flour to stop the bread from sticking to the pan.
You know the bread is cooked when you tap it and it sounds hollow.
I also made the cheese/butter spread I had been shown at Corfe.
I took half a block of butter and allowed it to soften enough that I could mix the same weight of Cashel Blue cheese through it – delicious.
No picture though – it got eaten before I could take the photo!!
Meanwhile over at the FLHS kitchen the girls were also cooking bread. Their bread mixture was made with oatmeal and apple. I’ve done this in the past where I’ve added some pinhead oatmeal to the bread mixture.