A Recipe for Elizabethan Bread; Yummy!

Long time no write. Life has been busy, busy, busy lately, however I've had time to read a book.  Why does this not shock anyone?  Because I'm a book a'holic, that's why. I've tried getting help for this affliction, but the desire overpowers me.  sigh.....

As for the book I've been reading, it contains interesting recipes and tidbits about daily life in Elizabethan England. Daily life in Elizabethan England by Jeffery Singman is over fifteen years old, but still a goodie. While the book explains how to play Elizabethan card games, sing songs and play music, my favorite part is the bread recipe.

Anne Boleyn recommends this bread recipe. (She was known for her good taste, after all)

While "refined" flour was available in Elizabethan times, only the wealthy could afford it. So most bread was made of whole wheat four. If you've only baked with white flour, you may not know that whole grain flour requires a bit more water. Keep in mind that the dough should be moist, but not sticky. Enjoy baking this bread and tell me how it turns out.

3 cups of unbleached white or whole wheat flour
1 teaspoon of active dry yeast
1 teaspoon of salt
1 cup of lukewarm (not scalding) water or beer

Dissolve one teaspoon of yeast in one cup of water or beer and stir in the salt. Make a well in the flour and pour the yeast mixture into it. Knead for five minutes. Let the dough rise for an hour (a warm, but not hot radiator works wonders). Form the dough into a round loaf and prick it with a knife (this allows it to rise higher). Cover and let it rise until double in bulk than preheat the oven to 500 degrees Fahrenheit. (high temperatures create a harder crust and a softer middle). Before placing the dough into the oven, reduce the heat to 350 and bake until golden brown. Eat, enjoy and tell me how it tastes.