Medieval Horsebread Recipes
MEDIEVAL HORSEBREAD
Some odd but delicious and healthy ingredients with a long fermenting sourdough crumb make a history lesson you can REALLY chew on!
Provided by YummySmellsca
Categories Sourdough Breads
Time P5DT1h10m
Yield 1 boule, 20 serving(s)
Number Of Ingredients 8
Steps:
- Place barley in a jar and cover with water. Seal jar and let stand 24 hours.
- Drain, saving the liquid, rinse and place back in the jar. Cover with a towel and let stand, turned upside down, overnight. Repeat the rinse / drain process three times more, saving the water each time.
- Wash dried yellow split peas and place them in a medium sized bowl. Cover with water and leave overnight to soak.
- Mix together the starter, flours, salt and 350 mL barley water (drained from step 2) until a thick wet dough forms. Leave in the fridge, covered, overnight. Let stand at room temperature 1 hour to warm up before proceeding.
- Drain split peas and add to a food processor with the barley. Pulse to coarsely chop, set aside.
- Knead rested dough for 10 minutes with the dough hook or 20 minutes by hand, adding flour as necessary to achieve a slightly sticky, but not wet, dough.
- Knead in the chopped split pea mixture.
- Form into a ball and place on a heavily floured tea towel.
- Place towel-wrapped loaf in a basket, bowl or banneton and leave to rise 24 hours at cool room temperature (don't try to shortcut this step - it's a heavy loaf and needs a *long* rise).
- Place a large baking tray or pizza stone in the oven and heat oven to 450F (preferably convection).
- Turn loaf out onto a parchment lined rimless baking sheet or pizza peel and transfer to the hot pan or baking stone.
- Score loaf with a sharp knife and place in the oven.
- Bake for 10 minutes, then turn the oven to 425F (preferably convection) and bake another hour.
- Turn out on a wire rack to cool.
Nutrition Facts : Calories 114.3, Fat 0.7, SaturatedFat 0.1, Sodium 196.8, Carbohydrate 23, Fiber 3.4, Sugar 0.8, Protein 4.7
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- The next morning, mix together the starter, flours, seaweed (or salt) and water until a thick wet dough forms. Leave, covered, in the bowl for 3 hours or more.
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