(All measurements are estimates)
1/2 tsp Dry yeast
1/4 tsp Sugar
1lb Strong Bread Flour (75% white, 25% Granary/Brown)
8oz assorted Dried Fruit (raisins, sultanas, candied peel, dried berries etc.)
4oz Coarsely Chopped Nuts (Almonds, Hazels, Cobs, Pine nuts etc.) (optional)
6oz Ground Almonds
1 tbsp Honey (optional)
Red Wine or Mead (optional)
This recipe is designed to be made over an open fire, but requires that you can control the temperature by racking the coals from warm to hot.
Steep the dried fruit in the wine or mead until it softens, use a little warmth to speed the process if wished. Or if preferred you can use the fruit directly. Make almond milk by heating the ground almonds with water over the fire. At the same time set the dried yeast and sugar in a little pot with a little water to start, in the warmth of the edge of the fire (don’t over heat!). Wait until it is going well with foamy yeasty bubbles.
Mix the flour, nuts, honey and fruit, add the yeast mix in a large earthenware bowl. Use the almond milk and / or the wine / mead to make a slightly damp dough. Kneed well and set the dough in the bowl, by the fire, covered in a cloth, to rise. Knock down at least once and let rise a second time before forming palm sized flattened breads. Allow them to rise a little, then cook them on a hot dry / floured skillet. Turn them at least twice, pressing them slightly to ensure they are cooked through.
Eat hot with perhaps a little butter.
Experiment with different fruits and nuts, honey and flavourings. For example saffron can be added to the almond milk and can lend a delicate flavour to the breads. A spiced version can be made by adding ground clove, cinnamon and allspice. These breads can been made with what ever was available / affordable to flavour them, as required.
They do not keep.