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 Soda-raised dough of wheatflour and barley flour with buttermilk, formed into c2ins rounds, glazed and baked. See also: Barley Bread This particular receipt cannot date from before the invention of baking powder in the 1850's.  The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.ukThis is a scone-like bread baked on a griddle and made at threshing time in Northumberland. Serves: 4 Ingredients 1 lb Barley flour 4 oz Plain wheat flour 1 Teaspoon Salt 1 Teaspoon Bicarbonate of soda 2 Teaspoon Cream of tartar 1 pint Buttermilk or milk Beaten egg Method Set the oven to 475 °F / Gas 9. In a bowl, mix together the flours, salt, bicarbonate of soda and cream of tartar. Then stir in the buttermilk or milk to form a firm dough. Turn out on to a lightly floured surface and form into a round scone shape about 2 cm thick. Brush with beaten egg and place on a lightly greased baking sheet. Bake for 15-20 minutes until golden. Serve with butter.  |
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