Medieval Horsebread

"Some odd but delicious and healthy ingredients with a long fermenting sourdough crumb make a history lesson you can REALLY chew on!"
photo by YummySmellsca photo by YummySmellsca
photo by YummySmellsca
Ready In:
121hrs 10mins
1 boule




  • Place barley in a jar and cover with water. Seal jar and let stand 24 hours.
  • Drain, saving the liquid, rinse and place back in the jar. Cover with a towel and let stand, turned upside down, overnight. Repeat the rinse / drain process three times more, saving the water each time.
  • Wash dried yellow split peas and place them in a medium sized bowl. Cover with water and leave overnight to soak.
  • Mix together the starter, flours, salt and 350 mL barley water (drained from step 2) until a thick wet dough forms. Leave in the fridge, covered, overnight. Let stand at room temperature 1 hour to warm up before proceeding.
  • Drain split peas and add to a food processor with the barley. Pulse to coarsely chop, set aside.
  • Knead rested dough for 10 minutes with the dough hook or 20 minutes by hand, adding flour as necessary to achieve a slightly sticky, but not wet, dough.
  • Knead in the chopped split pea mixture.
  • Form into a ball and place on a heavily floured tea towel.
  • Place towel-wrapped loaf in a basket, bowl or banneton and leave to rise 24 hours at cool room temperature (don’t try to shortcut this step - it’s a heavy loaf and needs a *long* rise).
  • Place a large baking tray or pizza stone in the oven and heat oven to 450F (preferably convection).
  • Turn loaf out onto a parchment lined rimless baking sheet or pizza peel and transfer to the hot pan or baking stone.
  • Score loaf with a sharp knife and place in the oven.
  • Bake for 10 minutes, then turn the oven to 425F (preferably convection) and bake another hour.
  • Turn out on a wire rack to cool.

Questions & Replies

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  1. cultondouglas039
    Can I substitute active dry yeast for the sourdough starter
  2. cultondouglas039
    Can I substitute redstart yeast or active dry yeast in place of sourdough starter?


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<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p> 9408826"
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