Common loaf
To make a common loaf.
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Take a peck of wheat flour and a quarter peck of rye flour and mix them with a little lard. Add some salt and set (a third of a pack) of alebalm by the fire. When it has risen and is frothing add it to the flour mix - add water (fill two jugs) until it is of kneading consistancy. Knead. When the dough springs back when you poke it, you can finish kneading. Cover and set the dough by the fire to prove. When it has nearly doubled in size take it and fashion it into loaves. Cook in the ovan (approx. 200degrees) for about half an hour.
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Officially - it tastes good with butter and pottage.
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Unofficially - it tastes good with butter, a thin layer of English mustard and a thick slice of ham.
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Take a peck of wheat flour and a quarter peck of rye flour and mix them with a little lard. Add some salt and set (a third of a pack) of alebalm by the fire. When it has risen and is frothing add it to the flour mix - add water (fill two jugs) until it is of kneading consistancy. Knead. When the dough springs back when you poke it, you can finish kneading. Cover and set the dough by the fire to prove. When it has nearly doubled in size take it and fashion it into loaves. Cook in the ovan (approx. 200degrees) for about half an hour.
*
Officially - it tastes good with butter and pottage.
*
Unofficially - it tastes good with butter, a thin layer of English mustard and a thick slice of ham.