Back to the bread. Two kinds of bread were eaten at the time: manchet bread was made from wheat flour, sifted to remove as much of the bran as possible, and eaten by the upper classes; and maslin bread, was made from a mixture of wheat, barley, and rye, and eaten by labourers, farmers, and the poor. (Click on the links for recipes.)It was the latter I wanted to re-create. So, off I trotted to my local natural food shop to pick up some stoneground flours. I chose the dried yeast option, because that's what I had on hand, but if I wanted to be totally authentic I would have taken time to produce my own sourdough starter. There are limits to authenticity. I started the bread after breakfast, and by about 2:00 in the afternoon, here's what I had.
Not bad, eh? I paired it with butter, roasted carrots and parsnips, and creamy lentil soup for a more-or-less authentic Tudor supper. BTW, do check out the main recipe page on the above site for a selection of mouth-watering, historically authentic baked treats.
While the soup was simmering, and the vegetables roasting, I made a start on the next sweater. Remember this little swatch?
Time for it to come to life!