Just so as not to confuse you, we’re talking about an iron pot here. You fry this kneading free bread in the iron pot with a lid. This way you are almost guaranteed an airy bread with a crispy and delicious crust.
This pea soup that originates from Stryn was widely served during harvesting and threshing back in the old days. All vegetables that was available was generally used, as well as the meat or flesh that could be used. The beef, mutton or pork was usually smoked, dried or salted. It was standard to serve the soup with flatbread and always with boiled potatoes. The flatbread was usually dipped in the broth during the meal.
Carolyn Smith-Kizer who runs ‘18thC Cuisine‘ writes: It seems the way to a man’s heart has always been through his stomach. If the lady who supplies the bread and honeyed wine is also good in other wifely arts, so much the better.
Here is a plate of barley bread & goat cheese with honey, served with that infamous Pramnian wine in honor of Novel Food, an event celebrating food immortalized in prose or poetry, and a dish that Circe served Odysseus, hoping to tempt him to stay.
Shelagh Caudle at medieval-recipes.com writes: What I particularly like about this barley bread recipe is the combination of the cereal with honey and ale. The bread that you get as a result of this has a wonderfully, earthy smell and taste which comes from both the barley and the ale. It reminds me of my childhood when my grandmother would bake her own bread using ale, an English tradition passed on over generations.
This type of bread was popular amongst monks as they knew that barley was a good source of sustanance and because many monks brewed ale, a key ingredient in good bread making.’’