A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains / Exhibiting the alimentary properties and chemical constitution of different kinds of bread corn, and of the various substitutes used for bread, in different parts of the world

by Friedrich Christian Accum

Mixed Oatmeal and Pease Bread.

To a peck of pease flour, and a like quantity of oatmeal, previously mixed by passing the flour through a sieve, add three or four ounces of salt, knead it into a stiff mass with warm water, roll it out into thin cakes, and bake them in an oven. In some parts of Lancashire and Scotland, this kind of bread is made into flattened rolls, and the cottagers usually bake them in an iron pot.

In Norway they make unleavened bread of oatmeal and barley, which keeps thirty or forty years, and is considered the better for being old, so that at the baptism of a child, bread is sometimes used which has been baked perhaps at the baptism of its great grandfather.