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A recipe for an almost-white bread, attempting to approximate the bread eaten by the well-to-do commoner in the High Middle Ages. The very well-off and royalty would have eaten manchet bread, which was very similar to white breads of today. The malt syrup helps mimic the flavor of ale barm, which was the commonest form of yeast. The wheat germ and whole wheat flour mimic the not-quite-fine texture of the less-expensive flours. (The ice cube treatment is definitely not period, but helps ensure a shatteringly crisp crust.)
Units: US | Metric
Serving Size: 1 (68 g)
Servings Per Recipe: 20
The following items or measurements are not included:
stone ground whole wheat flour