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.
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