Welsh Foods
Wheat Bread
Bala, Gwynedd
Kneading bowl
An important record of the traditional method of baking bread in a pot oven.
In this edited version, Mrs Leis Rogers of Ffair-rhos is seen lifting dough which has already been mixed from a bowl onto the kitchen table. She then kneads it into a small round loaf, marks it with a knife, and then puts it into the pot oven to bake on the open fire. A lid is put on the pot, and blocks of peat from the fire are lifted with tongs from the fire to be placed carefully on the lid. An hour later, Mrs Rogers is seen lifting the lid of the pot oven with the tongs, taking care not to spill any of the ashes on the lid onto the loaf. The loaf has been successfully baked - she lifts it out of the pot oven and knocks the underside of it with her fist to test it before placing it on the table to cool.
The Recipe
You will need
- two pounds wholemeal flour
- three quarter ounce dried yeast
- a little sugar
- pinch of salt
- a knob of butter (optional)
- one pint warm water
Method
- Put the flour and salt in a warm bowl and rub the butter into it, if used.
- Cream the sugar and yeast until moist and blend with a little warm water.
- Pour the yeast mixture into a well in the centre of the dry ingredients, cover it with a little flour and leave to stand in a warm place for twenty to thirty minutes.
- Then knead into a soft dough, using the remainder of the water as required. Return the bowl to a warm place and allow the dough to rise for an hour.
- Then turn it out on to a floured board and knead quickly for two minutes.
- Divide the dough into two equal parts, place in greased, warmed tins and allow to rise for another half hour.
- Then bake the loaves in a hot oven for approximately one hour, according to size.
Bala, Merioneth.