Medieval Horsebread

READY IN: 121hrs 10mins
YIELD: 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.