Thoughts on bread

June 7, 2012

First off my apologies for neglecting this blog, I blame the upcoming cookbook which I am working on for devouring far to much time. Hopefully I’ll be able to give it more time during the summer. This summer will see less experiments though as I do not work with experiments at any museum this year.

But back to business. This and the following posts will explore bread in Viking Age Scandinavia. Bread is one of the remaining considerations in my upcoming cookbook, and I’ll try to sort my thoughts in the following posts. It should be said that there is an excellent thesis published on the subject of breads found in the region of Mälaren, Sweden, and it gives some important inspiration – “Gräddat” by Liselotte Bergström.

Bread is a rather difficult business as it is rarely described in detail in the early sources. From the Viking Age only a few give us any clue as to the shape and content of the bread. In Rigstula the bread that is served among the thralls is described as thick and full of bran, and the breads served in the family of Jarls is white and thin. Some other description talks about a thick and densely baked bread. In the saga about Sneglu Harald, a person at court is given the title “ryebread carver” by the main character, a light hearted skald with a fondness for porridge.

Though we know comparatively much about the breads from Birka and its environment the bread recipe I seek to recreate is based on finds in Lejre. There one could observe that the remains of ovens had a completely different combination of cereals than what one could find in the archaeological record in general or in the breads of Birka.

The ingredients – flour

Cerealtypes:

In general the cereal found at most sites is dominated by barley, but most of it would have been used for beer and porridges, why the breads do not necessarily reflect the composition found in the cereals in general.

In the breads found in the thesis by Bergström one would find a compostion where barley indeed do dominate, but together with oats and different hulled wheats. The latter which had more or less gone out of style here if one are to believe the archaeological record. Many of breads would use two, and in the case of the ritual burial breads three, different cereals. This could be a way of aiming at different baking qualities or to give the bread a certain taste. Some also contained linseeds or pulses which may further influence the taste in the bread. The flour seem to at times have been rather coarsely ground and would in some breads contain both hulls and sprouts. Sprouted hulled seeds may also reflect that a small amount of malted seeds were use to make the bread somewhat sweeter and alleviate any eventual fermentation.

The finds in Lejre indicate a somewhat different composition of the breads made there. In the oven the plantseeds are completely dominated by rye. The seedfinds in the rest of the site are somewhat dominated by barley, with fair amounts of rye and an usual high amount of oats.

For the Lejre bread I would therefore choose to use primarily rye with perhaps some addition of barley.

Flour qualities

Previous experiments with the handquern showed that making enough flour ground finely enough would prove rather difficult and required quite some time. A fine flour could probably have been achieved by winnowing and sieving the flour constantly, still it would be difficult to achieve something as fine as the flour today. It does not, however, all have to be made up of coarse bran. Another hint to the properties of the flour could possibly be gained from the fact that a large amount of rye was found in the oven. In a few medieval recipes, which are note for bread, cereals or pulses are first soaked then dried or roasted before grinding, making it easier to grind them, and would certainly affect the taste of the seeds as well. (Note to self: this should be an upcoming experiment).

Another possibility that is hinted at in the Swedish material is the inclusion of malted seeds into the mix. It would produce a sweeter bread or at least a sweetness that could balance other tastes of the bread.

Another influence on taste could come from the lack of large central mills which would have made it more likely that the cereals were ground for each occasion rather than all at once. In order to store the cereals they could have been kept on the smoky lofts next to the hearth, giving the flour a somewhat smoky taste.

Conclusion:

While in now way representative of the breads of the period, the bread that will represent Lejre in the cookbook will most likely be based on rye with a small addition of barley. The latter perhaps as smoked malted barley which will give a distinct taste to the bread.

Some reference material:

Bergström, Liselott          Gräddat

Christensen, Tom  (His report on Lejre – can’t find the title of his article in my piles at the moment, I’ll update that later)

Robinson David                Plant Remains from the Late Iron Age/early Viking Age Settlement at Gammel Lejre

Skaarup, Bi                        Bag brødet

Hansson Ann-Marie        On Plant Food in the Scandinavian Peninsual in Early Medieval Times

Keyland Nils                      Svensk allmogekost

edit: In a text describing the small household mills in the 19th century the author (Jonas Stolt) describes how the rural population before milling their cereals used to dry it in the oven over the night. This was most likely done to make sure that the seeds were dry enough before milling them rather than to give them a roasted taste. None the less it would influence both the taste and texture of the seeds.

Dish IV & grinding

July 1, 2010

As part of the investigations about grinding with the handquern, I wished to investigate how different sizes of grain could be used for different results. While flour would have had to be ground five to seven times before being possible to be baked the coarser qualities could also be used. Traditionally groats of either oats or other grains would have been crushed or coarsely ground which would facilitate making a porridge of them even if one could not soak them overnight.

Considering the sizes of the grains ground in an earlier stage of my experiments I found the grains that had passed through the quern twice to be of an optimal size for making porridges.

In order to try my theory I planned to cook another variety of the savoury porridges I had made before. Using the same inspiration as in one of the earlier dishes, I took my starting point in one of the groats that can be found in the recipe collection called “Liber cure cocorum” I started by boiling a few cans of water with some larger pieces of bacon. The bacon were then removed and cut up finely. In the water/baconbroth I poured the ground grains. This was allowed to cook for about an hour after which the grains were soft enough to be served. To the barley I added a sour apple, a few juniper berries, some of the local leek, butter and the bacon I cooked before. The sour apple was not really soured enough, as I would have preferred to use either a crab apple or a bramley apple

This dish actually turned out quite well, the texture of the cooked barley were quite nice and the dish as a whole turned out to be rather wellbalanced and tasty.

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