Baking I

May 22, 2010

Peas after one visit to the hand quern

Grinding the peas into flour

As a side project and in order to gather the marrow I might collect in one of the other subprojects I started some minor baking trials. Though not the most common combination I chose to do a mixture of peaflour and barley flour, as a find of bread containing peaflour was mentioned by Ann-Marie Hansson in her dissertation “On plantfood in the Scandinavian peninsula in Early medieval times.” (Need to take another look through that source and Liselotte Bergströms dissertation “Gräddat”).

However, the choice was made mainly to show the tourists up here, some perspective to the possible ingredients of Viking age bread making. And it would also give me a chance to taste my way through the different combinations that could make up bread.

Since I could not get hold of any ground peas I had to grind them myself using the hand quern. The processing of the peas was rather hard work as it soon was apparent that it had to be ground several times before something that could be considered flour was produced.

5 Responses to “Baking I”

  1. kari said

    det er mulig jeg husker helt feil men jeg tror det er vanlig, eller var vanlig, å riste ertene før man maler dem,antar de blir litt sprødere, ble brukt til flatbrød iallefall

    • eldrimner said

      Aha…jo det låter ju som en god idé, då blir man ju av med skalen samtidigt. Ska testas imorgon, har precis malt ett halvt kilo korn. Och det ger mig ju möjlighet att passa på att öva mer med att använda varma stenar vid bakningen också.

  2. kari said

    det er mulig jeg husker helt feil og tenker på kaffeerstatning lagd på brente erter, men jeg tror jeg har hørt at man skal riste ertene før man maler dem, de blir vel sprødere og lettere å knuse. Ertemel blir forsatt brukt til erteflatbrød

    • eldrimner said

      Jo och framförallt blir man ju av med skalet också…men att se till att de blir lättare att mala vore ju nog så välkommet. När jag tänker efter har jag för mig om att jag läst ett medeltida recept i vilket man lägger ärtorna i blöt före man torkar och rostar dem. Kanske kan ge någon extra effekt.

  3. I’ve made a number of barley and pea breads, and have been very happy with the results. I find them even better if you include some kind of cultured milk product and let the dough sit for a day or two before baking. It can get quite sour.

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