A hearty briw

Bread was hard to make in the early middle ages. If you didn’t have a water mill (and people in sixth-century England didn’t), you had to grind it by hand. The flour to bake a single day’s bread might take four hours to grind. If you were wealthy and could afford to task a few […]

Anglo-Saxon wheat and rye bread: Take 1 & Take 2

For several months, I’ve been following a wonderful new blog that’s all about bread. Early medieval English bread, to be precise. (Fiaren has also been reading this blog, and posted about it here.) The blog’s authors, Debby Banham (University of Cambridge) and Martha Bayless (University of Oregon), explain that bread in the early middle ages was […]