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Cornish Miner's Bread

Cornish Miner's Bread is a modern English recipe (originating in Cornwall) for a classic barley meal loaf. The full recipe is presented here and I hope you enjoy this classic English version of: Cornish Miner's Bread.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Additional Time:

(+120 minutes proving)

Serves:

8–10

Rating:

Tags : Vegetarian RecipesBread RecipesBaking RecipesBritish Recipes

Originally this yeasted loaf would have been made with barley flour. But this gives a much too dense and solid result for modern tastes. I have amended this traditional recipe by using half strong bread flour and half barley meal instead of the original 100% barley flour, but you are welcome to undo the substitution if you want a more authentic dish. I've also substituted active, dried, yeast for the original live yeast. For live yeast you will need 30g (1 oz). Cream this then blend with the sugar and warm water and allow to prove for 30 minutes before use.

Ingredients:

250g (1 lb) strong bread flour
250g barley meal (barley flour)
1/2 tsp Cornish sea salt
1 tsp sugar
1 packet (8g [1/4 oz]) active, dried, yeast
30g (1 oz) lard (substitute with butter or margarine if preferred)
300ml (1 1/4 cups) warm water

Method:

In a bowl, mix together the flour, sugar, salt and yeast. Dice the lard then rub into the flour mix with your fingertips. Form a well in the centre of this mix and gradually work in the warm water.

When the water in incorporated and you have a slightly slack dough, knead well for 5 minutes. Form into a ball, cover with a cloth and set aside in a warm place to prove for about 80 minutes, or until doubled in size.

Knock the dough back, knead lightly then shape into an oval. Cover loosely and set aside to prove for about 40 minutes more.

Transfer to an oven pre-heated to 200ºC (400ºF) and bake for about 20 minutes, or until the top is golden brown and the base sounds hollow when rapped with your knuckles.

Transfer to a wire rack to cool and serve warm.