Recipes from Antiquity by Jacqui Wood

Author:Jacqui Wood
Language: eng
Format: epub
Publisher: The History Press

Mix all the ingredients together and leave in a warm place for three hours. Knead and shape into two loaves and leave on a tray for another 2 hours before baking in a moderate oven for 1 hour. Serve with butter. This is a yeasted bread because of the natural wild yeast that lives on the elderberries.

BREAD CUPS

These recipes are for what the archaeologists call ‘bread cups’. These carbonised bread cups have been found on Celtic sites in Britain and in Europe. They were made in prehistory by rolling out a simple flour and water dough into side plate-sized circles. These were then laid on top of hot, smooth, water-worn stones that had been in the fire, so that the bread cooked itself from the heat of the stones and formed itself into a bowl shape when removed. If you can get hold of some round, volcanic beach pebbles, put them on a tray in the oven until they are very hot, then place the dough over them carefully and cook for 25 minutes until they brown. If you have no stones, these can also be made by rolling the dough over some small metal pudding basins in the oven. After you have taken the bread off the stones, put them (using an oven cloth) into a bowl of cold water and you will see how easy it was to get hot water in prehistoric times! Once you have cooked your bread cups, you can add a variety of fillings. These are wonderful to take on a picnic, but if you are going to try and cook them authentically over hot stones, make sure that the stones are igneous or volcanic or they will explode when put in the fire. If you are in doubt about the stones, please find out before you try this, as sedimentary stones put into any fire can be very dangerous.

Here are a few suggested fillings for your cooked bread cups. I made the smoked fish, leek and nut ones for a Time Team programme and they were very popular with Tony Robinson and the film crew!

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