THE GREAT HALLCHARLOTTE, NORTH CAROLINA

FROM THE KITCHEN OF THE GREAT HALL

Halvor's
Hearthbook

Recipes, corrections and warnings gathered over many years of feeding hungry travelers—and one party that never seems to leave.

Meet Halvor Kettle →
Halvor Kettle, cook of The Great Hall
Halvor's worn Hearthbook open beside a fire, flour and a cooking pot

THE WORKING COPY

Kept close to the fire. The stains are part of the record.

FOLIO I · Breads & Baking

From grain, something useful.

Dependable breads for the common table, the feast table and whatever remains after Garrick visits the kitchen.

  1. 01The Hall's Hearth Loaf
  2. 02Brown Trencher Bread
  3. 03Oat and Honey Griddle Cakes
  4. 04Rye and Caraway Loaf
  5. 05Barley Flatbread
  6. 06Alehouse Bread
  7. 07Herb and Onion Rolls
  8. 08Maslin Loaf
  9. 09Saffron Feast Bread
  10. 10Seeded Hearth Cakes

RECIPE I

The Hall's Hearth Loaf

An illuminated-manuscript painting of The Hall's Hearth Loaf
A sturdy wheat, barley and wholemeal loaf.

Gather

  • 2¾ cups bread flour
  • ¾ cup whole-wheat flour
  • ½ cup barley flour
  • 2 teaspoons instant yeast
  • 1½ teaspoons salt
  • 1 tablespoon honey
  • 1½ cups warm water

Make

  1. Mix the flours, yeast and salt. Stir the honey into the warm water, then add it to the bowl.
  2. Knead for 8–10 minutes. Cover and let rise until doubled, about 1 hour.
  3. Shape into a round loaf. Rest for 35 minutes while the oven heats to 425°F.
  4. Slash the top. Bake 30–35 minutes, until deeply browned and hollow-sounding beneath.
For the modern hearth: Bake on a preheated sheet or Dutch-oven base. Let it cool at least 30 minutes, regardless of what Torv says.

Ten leaves translated. Several scorch marks remain under scholarly dispute.