It felt like baking weather today, and operating under the influence of having read through most of Historical Foods last night (a great site - I kind of want to make some of the Medieval recipes for our next D&D night), I decided on the Dyett Bread - a fennel seed/sage bread recipe from the Tudor period. It occurred to me as the bread was baking that while I bake a fair amount, it's usually buns or cupcakes or cookies - I'd never actually made a loaf of bread before. He came out quite nicely, I think.
I ended up using regular white flour since I wasn't of a mind to run out to the store (and had soup going while I was baking), but I think I'd like to try this again with some stoneground or whole wheat flour. With the sage and fennel seed in there, I think this might work well with spelt flour as well.
I'm looking forward to using the leftovers for some Welsh rabbit tomorrow (though it was pointed out that the sagey-ness would make for some beautiful dressing...)
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