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Barley bread with beer




Source of Recipe


Jacqui Wood, experimental archaeologist and author of Prehistoric Cooking


List of Ingredients




500g barley flour
500g stone-ground wheat flour
1 tsp salt
250g butter
Beer to mix



Recipe



Mix the flours and salt together and rub in the butter. Add enough beer to make a soft dough and shape into small cakes. Cook on a hot stone (or griddle) until firm. This is a very light bread because of the addition of the beer and is very good with cheese.