Before plates, people ate on trenchers, a thick slice of stale bread. Today, after a rant about Medieval Times, I make medieval trenchers and look at the history of baking bread in the middle ages.

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Links to ingredients:
Bob's Red Mill Stone Ground Whole Wheat Flour - https://amzn.to/2xSRWvM
Bob's Red Mill Dark Rye Flour - https://amzn.to/2UQ4Y6d
Bob's Red Mill Oat Flour - https://amzn.to/3aTjTSu

TORTE BREAD (For Trenchers)
INGREDIENTS
- 250g Stone Ground Whole Wheat Flour
- 125g Dark Rye
- 125g Oat Flour
- 2.5 tsp Dry Yeast (1 packet)
- 2.5 cups warm water
(Instead of Dark Rye and Oat Flour, you can use 250g of any other whole wheat flour you wish)

METHOD
1. Mix ingredients together in a large bowl and work to bring together into a ragged dough.
2. Place dough on a lightly floured surface and knead for 15 - 20 minutes (10 minutes in a stand mixer).
3. Place dough in a lightly oiled bowl and allow to rise for an hour+ (dough will not double in size but should puff up).
4. Knock air out of the dough and form into a ball. Allow to puff up for 20 minutes.
5. Place a baking sheet into the oven and preheat to 450F.
6. Score the loaf and put it in the oven for 10 minutes, then drop the temperature to 375F for 20 minutes or until the loaf is baked through.
7. Remove the loaf from the oven and allow to cool completely. Once cool, do not wrap the loaf, but leave out to become stale (3-5 days). Then slice horizontally into 1-2 inch thick trenchers. This loaf should make 2 to 4.

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