On Friday 7th March 2014 at 7pm, I am to give a talk to the Stoke On Trent Museum Archaeological Society (SOTMAS) about the history of bread. This will involve discussing selected examples of breads from Historical times. One bread I have opted to talk about is Peasebread, a good old Medieval and Tudor backup for when the wheat flour is scarce before the Summer harvest. I have not made an authentic version of this bread before, and since the talk includes a tasting, I need to have a go at the real recipe.
Pea flour is difficult to obtain. For this exercise I had to grind my own dried peas, as would the miller when the wheat grains ran out. Of course, a good miller would always keep a sack or two of good wheat flour for his wealthy customers.