Barley Bread (medievalrecipes)

8 oz barley flour
1 lb strong wholemeal flour
1 t salt
1/2 oz fresh yeast
2 t clear honey
1/3 c brown ale
2 c warm water, divided

Mix flour and salt together. Blend yeast with a little of the ale to create a creamy paste, then mix into this the rest of the ale, honey and 1 1/2 c warm water. Add this liquid mix into the flour and salt until you have a firm dough. You may need to add a little extra water to get the right consistency. Shape the dough into a ball, leave in the bowl and cover with clingfilm. Place the bowl of dough in a warm area of the kitchen and wait until the dough has risen to about twice its original size. Remove the clingfilm, press the dough down firmly and split into 2 halves. Place each half of the dough in a bread or cake tin (depending upon the shape of loaf you want to bake). Cover each tin with a cloth and set to one side to allow the dough to rise further. Bake in a preheated 450 F oven for about 20 min. Remove from oven and turn out the loaves onto a wire rack. Leave until cold before cutting and serving. Makes 2 loaves.

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