All About - History - Hitler Versus Stain

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How to make… SAXON RYE BREAD WHOLESOME LOAVES FOR DUNKING IN STEW ENGLAND AND EUROPE, 420-PRESENT Ingredients 250g wholemeal flour 130g rye flour 7g dry instant yeast 1 teaspoon of sugar 1 teaspoon salt 1 tablespoon honey Jug of warm water (around 250-300ml) © Alamy 90 The average Anglo-Saxon lived on a diet made up of meat such as deer and wild boar, vegetables for hearty stews, grain crops for flour, and barley, which made beer to wash down the feast. Bread was a mealtime staple, but for some, a bite of Saxon rye bread could lead to much more than a full belly. Crops of rye are susceptible to infection by the Claviceps purpurea fungus, which causes ergot. When the infected rye was ground into flour and baked in bread, the eater was poisoned with what we now know as ergotism. Sufferers would experience convulsions, insanity, hallucinations and even lose limbs to gangrene. Here you can learn how to make rye bread the Saxon way, without the hallucinogenic trips. METHOD 01 In a jug, mix the dried yeast with the sugar and 50ml of warm (but not hot) water. This is a step for modern convenience – the Saxons didn’t have the luxury of dried yeast. They also didn’t have sugar, and used just honey for sweetness. 02 Set the sugar, yeast and water aside for ten minutes to allow the yeast to develop, and combine the flour in a big bowl with the salt. 03 Add a small amount of warm water to the flour, along with the honey. Mix a little and then add the water and yeast. 04 Continue mixing while slowly adding warm water until you have a doughy consistency. Rye flour absorbs lots more water than wheat so keep an eye on the texture. 05 Once your dough has come together in the bowl, transfer to a floured surface and knead it for a few minutes. Then pop it back into the bowl, cover with a tea towel and leave in a warm place for one hour so it can rise. 06 When the dough has visibly risen, shape it into a loaf and dust with flour before placing on a baking tray. Bake in a preheated oven at 220 degrees Celsius for 40-45 minutes until browned. 07 Once the loaf is baked, leave to cool on a wire tray before enjoying with traditional pottage and beer. Did you make it? How did it go? www.historyanswers.co.uk /AllAboutHistory @AboutHistoryMag
supported by 18 June – 6 November 2016 Part of the V&A Engineering Season #EngineeringTheWorld #vamEngineeringSeason This exhibition is made possible with the cooperation of Arup BOOK NOW | V&A MEMBERS GO FREE vam.ac.uk | Victoria and Albert Museum with additional support from Sydney Opera House under construction (detail), 1966. Courtesy of Max Dupain Archives/ Eric Sierins Dedicated to the men of 6 th British Airborne Division, th , 1944. To advertise in Contact us on 01202 586442 adinfo@imagine-publishing.co.uk
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All About - History - Hitler Versus Stain

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