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Peter Brears

A Cheat Loaf

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Preparation info
    • Difficulty

      Easy

Appears in
Cooking and Dining in Medieval England
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 3 lb/1.4 kg strong, wholemeal flour, from which the coarse bran has been sieved out
  • 1 ½

Method

Put the flour into a large bowl, make a well in the centre, pour in 1 pt/600 ml water, stir to form a batter, cover with some of the flour and leave in a warm place overnight.

Mix the yeast a

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