A Cheat Loaf

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