15th Century Saffron Bread Mix
15th Century Saffron Bread Mix
In medieval times saffron bread was used as part of the Lammas Day celebrations (Bread Mass Day on 1st August). This mix produces a dark-crusted, enriched fruit bread; it was only eaten by the richest members of medieval society. It is delicious toasted with butter.
Method (makes a 1lb loaf):
- Add 160ml of lukewarm water to the mix. Combine with your fingers until you have a soft dough. Knead for 4-5 minutes.
- 2. Put the dough in an oiled bowl, cover with cling film & leave to rise in a warm place. Steps 1 & 2 can be done in a bread machine on a ‘Dough’ setting.
- Knead the bread, place on a greased baking sheet, cover with cling film & leave to rise again.
- Cook in a preheated oven at 200°C (fan 180°C) for 25-30 minutes. The crust should go dark, but don’t burn it!
Ingredients: Fortified Wheat Flour (WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Sugar, Raisins (Raisins, Vegetable Oil), Dried Skimmed Milk (Dried Skimmed MILK, Vitamin A, Vitamin D), EGG White Powder (Dried Free Range Egg White, Acidity Regulator: Citric Acid), WHEAT Gluten, Salt, Yeast, Saffron (<0.1%).
Allergy advice: For allergens, including cereals containing gluten, see ingredients in BOLD. Made in a kitchen that uses nuts and other allergens.
Minimum ingredients weight: 345g