1 Aug 2014
This bread is based on Roman Marching Bread and is best made with spelt, but we used a mixture of flours as I didn't have much spelt left. I explained that the Romans came to our land long ago, so they are our ancestors. They used to march a long way on foot because they didn't have cars then - so this bread came in very handy for hungry soldiers!
I showed the children how to roll out three sausages and make their own small ball of dough into a plait. This is for the goddess as maiden, mother and crone. You can see some plaits we made in the photo, and a small cob loaf too. We baked them all on a big flat baking tray, greased with olive oil.
The children enjoyed the bread still warm from the oven with a thick dollop of butter, nothing else. They said it was very very nice. and they wolfed down a lot of it. They took the rest of their small plaits home to share, along with a posy of flowers for Mummy.
Here's the recipe:
400grams spelt or wholemeal flour, or a combination
100grams white flour (you can use all wholemeal if you prefer, but the white makes it lighter)
1 tsp dried yeast
1/2 tsp salt
1 tablespoon of honey, or malt extract, or black treacle
400 ml warm water
1 tablespoon olive oil
Mix it all up in a bowl, and then turn out onto a clean, floured work surface and knead well, adding a little more flour as necessary until it stops being sticky.
Leave to rise for 25 minutes to half and hour or so, in a warm place. (This recipe does not need `knocking back' - you only knead it once.)
Bake at 200C (180 fan oven) for about 20-25 minutes for buns, or 25-30 for the small cob loaf. Bread is done when it is nicely brown and sounds hollow when you tap it underneath.