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Barley Brede
by
Aethelind of Erbeswald


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Original Recipe

xxv. Rastons

(Harleian MS 279)
Take fayre Flowre, & the whyte of Eyroun, & the yolke, a lytel;  than take Warme Berme, & putte al thes to-gederys, & bete hem to-gederys with thin hond tyl it be schort & thikke y-now, & caste Sugre y-now ther-to, & thenne lat reste a whyle; than kaste in a fayre place in the oven, & late bake y-now;


Redaction

Ingredients:

One 1/4-ounce package active dry yeast
2/3 cup warm water -- temperature less than 110 degrees F
2/3 cup ale -- room temperature
1 teaspoon  sea salt
1 1/2 Tablespoons honey
1 large  egg -- room temperature
1/4 cup gluten flour
1 1/4 cups barley flour
2 cups unbleached all-purpose flour

Preparation Steps

Dissolve yeast in warm water with 1/2 Tablespoon of honey.  Let stand 5 to 10 minutes until it bubbles up.

Measure and blend flours in medium bowl.

In large bowl combine remaining honey, salt, egg and ale;  blend in yeast mixture.

With electric mixer beat in 1 1/2 cups flour blend, and beat at medium speed for 2 or 3 minutes.  Add 1 cup more of flour and beat briefly.

Stir in enough of the remaining flour to achieve a soft, but not too sticky dough.

Knead dough (by hand or in electric mixer fitted with dough hook) for 15 minutes.

Place kneaded dough in a greased bowl large enough for dough to double in size.  Turn the dough over so top of dough is greased too.  Cover loosely with clean towel, waxed paper or plastic wrap.  Place in a warm spot until doubled in size.  About one hour.

After risen, punch dough down.  Shape into loaf, and place onto greased or parchment lined baking sheet.  Cover loosely as before and let rise until doubled in size. ***

Bake on center rach of 375 degree oven for 35 to 45 minutes until browned.

Cool on wire rack.

***Alternatively, after punching down, shape into loaf and place into greased glass bowl.  Cover loosely with foil.  In pre-heated 5-6 qt. slow-cooker, place 1/2 cup hot water, then put loaf bowl on top of trivet, cover slow- cooker and bake on High for 3 hours.  Loaf probably will not brown.

Number of Servings

12

Yield

One round loaf

Redaction Notes

[This is a] dense, barley/wheat yeast loaf.  For a version suitable during Lent or strict fast:  Substitute 1/4 cup water instead of the egg.

References

  • "Two Fifteenth-Century Cookery-Books" edited by Thomas Austin.


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