Weaving together the threads that make up my passion for the written word…as an author, editor, and follower of The Word.
Yesterday was bread making day at my house, and while I was kneading the dough, it occurred to me that this might make a good Medieval Monday topic. After all, bread was a staple of life in the Middle Ages, with the average person consuming 2-3 pounds of bread every day!
Ordinary white bread was preferred, though it was more expensive and not everyone could afford it. Ironically, it was believed to be more nutritious than the variety of whole grain breads which were more readily available. Rye, oats, and barley were the most common grains used for flour. Foods such as lentils, peas, rice, seeds, nuts, or even acorns could be added to the mix as well. When one couldn’t get flour, other ingredients could be ground and used, including certain kinds of bark, or the roots of plants like cinquefoil (silverweed). Medieval breads were as innovative as needed…
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