Anglo-Saxon Bread II

The final product (minus what I had already eaten).

I cooked them in batches of four.

This time went much better. I made the bread smaller and thinner and turned down the heat a bit. I used an equal proportion of wheat and rye, and about a 2:1 ratio of flour to water. I divided the dough into eight pieces that I flattened into discs about 2-3 inches across. I lost count of how many Lord's Prayers I recited, as the phone rang in the middle of it with a call I had to take. But after a little time, the discs puffed up like pillows (a thrilling moment) and browned nicely. I also noticed a slight layering when I tore them open. Most importantly, they tasted amazing! I ate all of them with a soft, spreadable cheese.

I MADE ANGLO-SAXON BREAD!!!!! I AM SO EXCITED!!!!!

now to master it over an open flame so I can make bread at my SCA events.