Medieval Rye Bread

A bread trencher is often described as a thick slice of dry stale wholemeal bread (typically four days old) used as a kind of disposable dish. However, it is known that wooden platters have been in common use.

Rye and barley produced a dark, heavy bread. Maslin bread was made from a mixture of rye and wheat flour. After a poor harvest, when grain was in short supply, people were forced to include beans, peas and even acorns in their bread.

Lords of the manor, did not allow peasants on his land to bake their bread in their own homes. All peasants had to pay to use the lord?s oven.



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