Medieval Barley Bread

Barley Bread

Tried another recipe from Medieval Recipes: Barley Bread. It still sort of feels like cheating to use someone else's recipe translations, but it sure it convenient.  I doubled the recipe, and baked it as two loaves, rather than four (increased baking time to ~50 minutes).  Used 1 tsp active dry yeast for the 1/2 oz of fresh yeast called for (per this yeast conversion chart), and local wildflower honey from the farmer's market.

The dough had a grainy texture while I was working it, and (probably from insufficient kneading, possibly from the grain used) didn't achieve that elastic texture bread dough really should have before rising. However, it baked up really nice--evenly cooked all the way through, with a nice rich flavor and surprisingly light texture.  My bread tends to be mediocre, but turned out rather well.  It also went over very well at the camp-out this weekend, and will definitely be made again.