Making Bread The Stone Age Way!
You can try making 'Stone
Age' bread just to see how different it was to 'modern'
bread. No yeast was used to make the bread light and
neither would salt have been used to improve the taste as
this was very scarce and precious. Watch you teeth when
you try to eat it - this bread was not made for slicing!
What You Need:
Greased baking sheet
- 100g (¾ cup) plain Stoneground wholemeal
- 75 ml (½ cup) warm water
What To Do:
- Get an ADULT to help!
- Wash your hands thoroughly in soap and water.
- Collect all the tools and ingredients together.
- Set the oven too 230°C/450°F/Gas Mark 8
- Put the flour into the mixing bowl and add the
water. Mix together with the wooden spoon to make
a stiff dough, using your hands when it gets
- Put the dough onto a floured surface and knead it
until it is smooth.
- Flatten the dough into a small thick pancake
shape and place on the greased baking tray.
- Bake in the centre of the oven for about 20
minutes then transfer to the wire rack to cool
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