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Threshing Day Barley Bread


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?

This is a scone-like bread baked on a griddle and made at threshing time in Northumberland. Serves: 4
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
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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