The first of my faux-medieval items is a Rye and Whole-Wheat Bread, which arose as the result of medieval Britons growing rye and wheat as a mixed crop called maslin.* I've decided to go the ahistorical route and bake the bread in my bread machine. Also, people in the Middle Ages didn't have instant yeast. Or lots of other fun things like the internet...and sanitation.
Despite looking like a brick and having a rather heavy crumb (which I suppose makes it seem more medieval), Maslin Bread has a pleasing taste--it's a teeny bit sweet from the honey and the rye flour gives it depth of flavor without it actually tasting like a rye bread. I like how easy it is to make and the fact that it makes me feel all virtuous because it's whole grain. There's no reason why you couldn't make this without a bread machine, if you don't have one, but I haven't tried it myself because I love being able to throw all the ingredients in a machine and press a button. I've given instructions for the Zojirushi Home Bakery Supreme, because that's the machine I have. It makes a 2-lb loaf.
Despite taking two semesters of art history, I just discovered pre-Raphaelite Frank Cadogan Cowper! Where has he been all my life? His paintings are gorgeous. Put on the kettle (those poor people in the Middle Ages didn't have tea either!), butter a slice of Maslin Bread and enjoy.
|Lancelot Slays the Caitiff Knight Sir Tarquin|
I think the previous painting and this one are a little more Renaissance than medieval, but they're so darn pretty.
|Venetian Ladies Listening to the Seranade|
This one's also not terribly medieval, but there is a knight with very pointy armor-shoes. And poppies! I love poppies!
|La Belle dame sans merci|
This recipe is going to this month's Monthly Mingle!
Kulsum at Journey Kitchen is hosting this month's Monthly Mingle.
Monthly Mingle was created by Meeta at What's for Lunch, Honey?
*Laura Mason, The National Trust Farmhouse Cookbook (London: National Trust Books, 2009), 204.