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Manchet Loaves or Rolls

bread from Medieval times
Baking Bread and British
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Shopping list (makes 8 small rolls or 2 loaves)
650 grams of strong white bread flour
25 grams of rice flour
1½ teaspoons of salt
275 ml of warm water
12 grams of fresh yeast
100 ml dark beer
2 tablespoons of liquid honey
extra flour for dusting

Medieval manchet rolls home

A little later than planned, our knight's month has already passed on snazzie, but we didn't want to keep them from you, these tasty Manchet Rolls. But what did those knights actually eat on their bread? We were told they ate loads of salted butter on these rolls. And we have to say: that does not taste badat all! Actually very delicious even!

How to make Medieval Manchet Rolls

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Put the flour in the mixing bowl.

Add the salt and stir it in.

Make a well.

Fill it with warm water.

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Crumble the yeast then dissolve it.

Add the beer.

Finally add the honey.

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Mix until a coarse dough forms.

Knead 5 minutes by hand.

Grease a bowl lightly.

Put the dough in the bowl.

Cover the bowl with a damp tea towel and allow the dough to rise for 2 hours, at room temperature

Preheat the oven to 200°C

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Tip the dough from the bowl.

Dust your workspace with flour.

Knock back the dough firmly.

Divide it into 2 pieces.

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Repeat it and then once more.

Shape the dough into 8 round rolls.

Slash the top of the rolls.

Dust the rolls lightly with flour then slide the into the middle of the oven

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Bake the rolls in ± 20 minutes cooked.

Let the rolls cool slightly.

The Medieval Manchet Rolls are best enjoyed warm, generously spread with salted butter. Enjoy!