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.
Unleavened Maize Bread.
The bread made of maize flour, which is in common use in North America, is unleavened bread. The maize flour is kneaded with a little salt and water into a stiff mass; which, after being rolled out into thin cakes, is usually baked on a hot broad iron hoe.
Another kind of unleavened maize cakes, which is a North American bread, called Hoe cake, is made in the following manner.[[3]]
Take maize, boil it with a small proportion of kidney beans, until it becomes almost a pulp, and bake it over embers into a cake.
[3]. This and several other of the directions here given, for making various species of bread, are taken from Edlin’s excellent Treatise on bread making, a small work, long ago out of print.
Unleavened Bean-Flour Bread.
Take a quarter of a peck of bean-flour and one ounce of salt, mix it into a thick batter with water, pour a sufficient quantity to make a cake into an iron kettle, and bake it over the fire, taking care to turn it frequently.