You can try making 'Stone Age' bread just to see how different it was to 'modern' bread. No yeast was used to make the bread light and neither would salt have been used to improve the taste as this was very scarce and precious. Watch you teeth when you try to eat it - this bread was not made for slicing!

What You Need:

Tools:

• Mixing bowl

• Measuring jug

• Wooden Spoon

• Greased baking sheet

• Wire tray

Ingredients:

• 100g (¾ cup) plain Stoneground wholemeal flour.
• 75 ml (½ cup) warm water

1. Get an ADULT to help!
2. Wash your hands thoroughly in soap and water.
3. Collect all the tools and ingredients together.
4. Set the oven too 230°C/450°F/Gas Mark 8
5. Put the flour into the mixing bowl and add the water. Mix together with the wooden spoon to make a stiff dough, using your hands when it gets tough.
6. Put the dough onto a floured surface and knead it until it is smooth.
7. Flatten the dough into a small thick pancake shape and place on the greased baking tray.
8. Bake in the centre of the oven for about 20 minutes then transfer to the wire rack to cool down.