May 22, 2010
As a side project and in order to gather the marrow I might collect in one of the other subprojects I started some minor baking trials. Though not the most common combination I chose to do a mixture of peaflour and barley flour, as a find of bread containing peaflour was mentioned by Ann-Marie Hansson in her dissertation “On plantfood in the Scandinavian peninsula in Early medieval times.” (Need to take another look through that source and Liselotte Bergströms dissertation “Gräddat”).
However, the choice was made mainly to show the tourists up here, some perspective to the possible ingredients of Viking age bread making. And it would also give me a chance to taste my way through the different combinations that could make up bread.
Since I could not get hold of any ground peas I had to grind them myself using the hand quern. The processing of the peas was rather hard work as it soon was apparent that it had to be ground several times before something that could be considered flour was produced.