|The Foods of England | Cookbooks | Diary | Index | Magic Menu | About ... ||
Food Map of England
- Lost Foods
- Classic Meals
- Curry Dishes
- Egg Dishes
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Preserves & Jams
- Puddings & Sweets
- Sweets and Toffee
Tweet 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? email@example.com
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
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.
Sitemap - This page updated 20/01/2018 - Copyright © Glyn Hughes 2018