A delicious "failure" - Medieval bread experiment

 

I decided to try and work with the rye dough and, sadly, only the rye dough.  I should have [mixed it with other flours](https://historicalitaliancooking.home.blog/english/recipes/medieval-bread-with-fennel-seeds-and-onion-salad-a-peasants-meal/), which would have been period correct.  I did add [fennel seeds](https://www.petersyard.com/recipes/rye-bread/) to it which makes it a good "savory" bread.  

It's not a bad bread, just very, very dense.  I'll still eat it because I'm sure that's what they did in the medieval period.  I'm actually looking forward to using it with my soup tonight.  

I've had to give up on the Wednesday/Friday only medieval thing only because my schedule changed and we must be in the office all the days of the work week.  Not a big deal and I'll still try to do one or two medieval meals a week.  I'm still sticking to the "no meat" for the rest of Lent.  

Last week, I did have pasta, peas, and olive oil for lunch and that was quite good, honestly.  I also made bread (white flour), and had my beer brined salmon dish that I've had multiple times over the years.    

Friday 6 March

 

Within itself, bread is not a meal but it was a vital part of the Medieval and Renaissance diet.  The Medievalists already did an excellent run down on bread in the middle ages so I won't bore you here with repeating what they've already done.

For my bread, I used mostly what I had around the house.  The all-purpose baking flour would have been for the rich in the Renaissance but it is something that was used.  I also used olive oil, honey, salt, and a cheater starter.  Honey I've previous documented as being used specifically during lent.  The cheater starter is just half flour, half water, and a teaspoon or so of yeast left for 24 hours before I made the bread.  

This isn't too out there for what they did in the medieval period.  Ale-barm has been used since the Romans, really.  All ale-barm is is the yeasty foam on top of ale.  Bakers would collect this and use it in breads and cakes.  This still happens today though the practice mostly lessened in the 18th and 19th centuries.  While the English Housewife is from the early 17th century (the link says 1660, but it also says it's the seventh printing.  The original is from 1615.), it at least shows multiple uses for barm as a leavening agent.  

The cheater starter also happened to smell like ale after 24 hours.  :-)  

To Make a Cheater Starter

1/2 cup of flour 

1/2 cup of warm water

1 teaspoon of yeast ( I used Fleischmann's Active Dry Yeast)

Mix it all together in a jar.  I used a cleaned out jalapeños jar.  Leave with only a cloth or a napkin covering it somewhere out of the way but warmish.  It will smell fermented after 24 hours.  

To Make Bread

3~ cups of flour

1 tablespoon of salt

1 tablespoon of olive oil (any oil or fat will do)

3 tablespoons of the charter starter

1/4 cup of honey (sugar is also fine here)

1 cup of water

I added half a cup of water to start to the above mix.  KEEP THE FLOUR ON HAND!  You'll want to add more to the mix as you are blending and kneading it.  Once you've mixed everything to a dough consistancy, add some more flour and just mix it in with your hands.  Keep kneading it until the dough no longer feels sticky.  You'll have to play with the water versus flour levels as you are mixing it and kneading it.  If it's all clumpy and not forming one bit clump, add more water.  If it's not doughy enough and too wet, add more flour.  

Once it feels not sticky, put it in a pan.  Let it rise for a few hours and then punch it down.  Put some olive oil over the top of the dough and let it rise overnight.   

Bake at 375F/190C for 35 minutes.   

The bread is honestly really good.  I had some this morning with just a bit of my butter flavored olive oil (Yes, it's a thing) and salt.  I'll have more later but it's good it's a fasting day or I'd eat the whole thing!

Wednesday 4 March meal

 

Rice with Raisins

This is one of those meals that we'd probably be more likely to eat for breakfast today than just anytime of day during the Renaissance.  Overall, it's very simple:  Rice cooked in almond milk with a bit of sugar, saffron, and raisins.   That's pretty much it.  

This very basic recipe shows up in a few different places.  Sometimes it's rice flour and sometimes it's just rice.  However, rice with almond milk and saffron seems to be pretty common.  

Taken from Medieval Cookery

Taken from Medieval Cookery

"Take good almond milk and let it boil.  And do there in almond with flour of rice and color it with saffron.  And after, dress it with grains of pomegranates or otherwise with raisons, if you don't have the other.  And take sugar and do therein, and serve it forth."

Taken from Medieval Cookery

  "To make rice of Genoa.  Take rice and parboil them in fair water and steep them well.  And then take them off and cast them in a fair vessel and pick them clean and set them on the fire.  And then do to it a broth of fresh beef or of good bone broth and let them boil well and add ground saffron and salt.  And if it be a fasting day, make it with almond milk and serve forth."

Rice wasn't always cleaned of it's husk in the middle ages so boiling the rice to clean it and then boiling it again to cook it makes sense. 

Really, I took the middle recipe and just used rice grains rather than rice flour.  I also added some poudre dulce.   I'll probably have the rest for breakfast in the morning.