Posted by: hearttohearthcookery | October 5, 2012

Flatbread Hearth

Rye, yellow corn flour, oat, spelt and emmer flatbreads

At the front of the picture to the left is my Watch-fob bakstone with a rye flour flatbread.  The two stacked bake kettles (stacked to conserve hot embers) contain spelt and emmer flatbread.  The yellow corn flour flatbreads are baking directly on the flour of the hearth.  In this picture, my barred girdle is being used to bake oat bannocks.

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