This week, our group aimed to recreate our second medieval bread recipe. This one, titled ‘Rye Bread with Smoked Barley’, came from the cookbook, ‘An Early Meal: a Viking Age Cookbook 7 Culinary Odyssey’, by Daniel Serra and Hanna Tunberg that was generously lent to us by our course instructor. Due in part to the ingredients, as well as the baking procedures and equipment needed, this recipe would have been less accessible to all classes of medieval society. Therefore, we sought to gain further knowledge of medieval bread-baking processes and recipes by comparing this recipe with our previous experiment, with a focus on ingredients, preparation, appearance, texture, and taste.

Supplies:

•  Fresh yeast 
• 15 dl rye flour 
• Approx. 12 dl wheat flour
• 2 dl smoked barley malt
• 4 dl whey
• 1tbsp salt (optional)

Instructions:

The Starter:

Step 1: Our baking endeavor began by preparing our starter dough. Firstly, we took a pea-sized portion of the fresh yeast and dissolved it in 3dl of water. 

Step 2: Then, we added 3dl of rye flour and let the mixture ferment, covered by a cloth and left in a warm area. 

The Whey

Step 3: Next, we focused on making our whey. We started this by slowly bringing approximately 1L of milk to a boil on the stove-top, stirring occasionally. 

Step 4: Once it reached a boiling point and was significantly hot, we added 8 tbsp of lemon juice to the milk. It began to curdle instantaneously; after a few moments of stirring, we transferred the mixture to a larger bowl that was lined with cheese-cloth.

Step 5: Following this, we let the mixture drain into the bowl. When it seemed as though all the separated whey had leaked through the cheese-cloth, we gathered up the cloth and squeezed intermittently to ensure we had enough whey that the recipe called for – approximately 4dl. 

The Scalding: 

Step 6: Our next venture was to scald the smoked barley malt. We started this process by crushing our malt, then adding it to a pot of water, heated to approximately 70 degrees celsius on the stove.

Step 7: Once a time period of 30 minutes had elapsed, we raised the temperature and brought the mixture to a boil, stirring occasionally until the grains had a sludge texture, and the heat had converted the starch to sugar. Then, we took it off the heat and let the mixture rest on the counter, covered by a cloth.

The Dough:

Step 8: It was then time to begin preparing our dough. We began by mixing our starter, 2dl of the scalded barley mixture, 4dl of whey, and approximately 1 tbsp of salt into a mixing bowl. 

Step 9: Little by little, we began to add wheat flour in ¼ cup increments in an effort to reach a dough consistency, while being careful not to add too much. We kneaded the dough by hand. This proved to be quite difficult, as the dough for this recipe was much more sticky and tough to work than our other recipe. In the end, we needed approximately 4 cups of wheat flour and 10 minutes of intense kneading to form our mixture into a dough. We then left it to rise until it had doubled at room temperature.

Step 10: We then separated our dough into 12 pieces, rolled them into a bun-shape and then rolled them again in flour. Following this we each carved an ‘X’ shape on the top of the buns and placed them on a heated baking tray.

Step 11: We let the buns rise for an additional 30 minutes on the sheet covered by a cloth, before baking them for 40 minutes in the oven at 440 degrees fahrenheit, before removing them to cool on a cooling rack. 

Final Results:

Discussion, Comparison, and Final Thoughts.

Undoubtedly, this medieval bread recipe took much more time, effort, and preparation than our first recipe. Assuredly, the recipes varied in many ways, much more than a simple taste-test would define. Thus, I have separated our evaluation methods into different categories for clarity reasons.

Ingredients: While our first recipe featured many ingredients that could easily be found in a common kitchen, the supplies needed for this recipe were of a more specialized variety and required more work to obtain. By far, the smoked barley malt was the most difficult ingredient to source. Although we thought it would be available in perhaps a retail store, Amazon, or a home brewing kit, we ended up having to have it shipped from a Vancouver brewing company. Additionally, the preparation of the whey added another level of complexity to this recipe. 

Preparation: While our first recipe was quite simple, this one required ample preparation of the ingredients, as well as much more specialized cooking methods.

Appearance: This recipe yielded approximately 12 buns, each able to fit in the palm of your hand. While both recipes had a similar circular form topped with an ‘X’ shape, these buns were definitely darker in shade, and the flour on the outside provided a nice contrast – they were much more appealing to look at than our first recipe. 

Texture: the texture of this recipe was significantly cakier, but also more dense. 

Taste: We finished our second experiment with a taste-test.  As a group, we all agreed that this rye-bread recipe had distinctly more depth of flavor than our other recipe. We hypothesized that this was due to the more complex ingredients and cooking methods that were detailed in this recipe. Additionally, it was less sweet, presumably due to the lack of sugar.

Introduction

This week, our group proceeded to make one of the two recipes listed in our project proposal. We chose to start with this recipe as it was the simplest, and the ingredients were much easier to obtain in grocery stores, compared to the other recipe which we will make next week.

Recipe:

1. 1 package yeast
2. 1/4 cup water
3. 2 cups milk, scalded
4. 2 tbsp. sugar
5. 1 tsp. salt
6. 1 tbs. oil
7. 6 1/4 cups flour, sifted

Instructions followed:

Step 1:

The first step of the recipe consisted of preparing the dry yeast by letting it sit in lukewarm for a period of 10 minutes. While waiting for the yeast to soften, we combined the rest of the ingredient in a pot by warming up 2 cups of milk, then mixing in the sugar, salt, and oil, as well as 1/4 cup of flour to that same pot.

Step 2: After the completion of the first step, we combined the mixture in the pot into the bowl with the softened dry yeast. It was then time to add the remaining amount of flour to the bowl. Soon after we began to stir all the ingredients together, it was clear that this recipe would require a significant amount of kneading to transform the flakey dough into a much smoother one.

Step 3: We kneaded for a few minutes until we were satisfied with the texture of the dough, we placed it into a bowl and allowed the dough to rise to reach double of its initial size. This process took approximately an hour, and once it had doubled, one of us punched the dough, and following this, we let it sit again until it doubled.

Step 4: Once the dough had doubled in size again, we cut the ball in four pieces to make 4 smaller loaves; one for each team member and cut an ‘x’ on top. The recipe required the dough to sit for 10 more minutes before going in the oven.

Step 5: Finally, we placed the loaves on a pan and baked them 400 F for 35 minutes, but could have been taken out around the 30 minute mark.

Final Thoughts: The bread had an overall pleasant texture when eaten warm directly after taking them out of the oven, but it was quite dense compared to breads like modern sourdough. The taste however was extremely bland, since our palates have most likely gotten used to modern breads containing more sugar and other ingredients giving our bread more flavour. In addition, like many other types of European bread, recipes like this one uses very little sugar and fats, which slows bread from going stale too quickly, therefore the bread began to harden significantly as it cooled down. Overall, this recipe is quite similar to some types of bread we would still find nowadays, but it will definitely be interesting to try a recipe with much more complex ingredients and compare it to this one.

This weekend we worked on securing the ingredients we will be using to in our project. Going in to this, we agreed that the most difficult materials to obtain would likely be fresh yeast, smoked barley malt, and rye flour.

While we were able to find rye flour at Bulk Barn, and fresh yeast at The Wholesale Club, we are still on the hunt for barley malt. We were unable to find smoked barley malt at bigger stores such as Save on Foods or Walmart, but we were able to find barley extract and syrup. We may have to use one of these substitutes and a possible further area in our research could include the impact this has on our final product.

That being said, most of the ingredients were relatively easy to obtain at a reasonable price. Almost everything on our ingredient list is a common household item used presently. This not only makes collection of supplies fairly simple, but it showcases the abundance and accessibility of bread as a staple throughout history.

Short Description:

Our project aims to recreate medieval bread making processes. Bread was an important staple in medieval life as it was accessible and could be made from a wide variety of grain. In the Middle Ages, bread differed depending on region, and different types of bread carried specific class implications. Our project goal is to select two to three types of bread associated with regions, and to gain experiential knowledge from baking them. We hope to understand not only how the processes differ, but what can be inferred from the results and how they may be influenced by who would have been consuming them. This could include but is not limited to: nutrition value, availability of ingredients, ease of baking, and taste and texture. 

Research Questions:

• What significance did bread have in the lives of people during the medieval period and how did its quality, including ingredients/baking method, differ according to their region of origin? 
• How do the two higher-class breads from different regions compare, in both preparation and final product?
• How do these Medieval breads compare to Modern bread recipes?

Methods and Materials:

As we are attempting to bake two types of bread for our ExArc project, each one representing a different social class, we have included both recipes in our materials list. From some preliminary research, we should be able to find most of the materials for this recipe at local chain grocery stores, but we have outlined specific stores below if needed. Similarly the cost of most of our materials should be reasonable as they are mainly household items. However, we as a group are prepared to spend a little extra on specialized ingredients if the need arises. At this stage of the process our methodology is not entirely decided. However, we are aiming to produce our bread as accurately to the original recipes as possible – this includes ingredients as well as the baking itself.

Recipe #1:

•  Fresh Yeast (Peppers, Wholesale Sale Club)
• 15 dl rye flour (Bulk Barn)
• 2 dl smoked barley malt (Checking if it’s included in homebrew kits, potentially a brewing supply store) 
• 4 dl whey (Whole Foods)
• Salt 

Recipe #2 

1. 1 package yeast
2. 1/4 cup water
3. 2 cups milk, scalded
4. 2 tbsp. sugar
5. 1 tsp. salt
6. 1 tbs. oil
7. 6 1/4 cups flour, sifted

Bibliography 

Albala, K. (2023, June 8). Reconstructing medieval bread. Getty News. https://www.getty.edu/news/reconstructing-medieval-bread/ 

This article gives a step by step reconstruction of how to produce Medieval bread from scratch, including everything from growing wheat to baking methods. This is an extreme example of an experiential archaeology project around bread then we will be attempting however, parts of it could be relevant to our project. Particularly the section around baking methods could give us some helpful insight into what conditions we should aim to recreate in the baking of our bread. 

Dyer, C. (2023). A simple food with many meanings: bread in late medieval England. Journal of Medieval History. https://doi.org/10.1080/03044181.2023.2250947

This article is a particularly relevant source for understanding the central role that bread played in the medieval diet, both in the context of nutrition as well as economically. Furthermore, it provides a comprehensive exploration of the larger process of breadmaking itself – such as the farming, acquisition, and milling of grain. There is a continual emphasis on class and how social and financial status affected the accessibility of bread in addition to its overall quality – examples include highly sought-after wheat grain and white bread being largely consumed in wealthier households, while those with less means were often confined to breads made from barley, rye, or maslin. This will prove to be useful in our experimental archaeology project where we are aiming to explore various bread recipes intended for different social classes. This source is a great ressource for further contextualizing the role of bread in the medieval period. I believe it will be helpful to approach our project with the understanding that bread in the medieval diet was more than just a means of obtaining calories – it was a central aspect of medieval life that held political, religious, and economic importance.

Kuropatnicki, A. K.(n.d). ENGLISH NOBLEMAN” S BREAD. BREAD IN LATER MEDIEVAL, AND TUDOR ENGLAND. https://www.researchgate.net/publication/257835535_A_K_Kuropatnicki_English_Nobleman’s_Bread_Bread_in_Later_Medieval_and_Tudor_England_w_Studies_in_Foreign_Language_Education_G_Loyova_M_Kostelnikova_ed_Comenius_University_Bratislava_2009_49-73

This source offers information about the difference in bread consumption among the different social classes present in England during the medieval period. It discusses the various types of bread that would have been preferred by the upper class nobility, since the type of bread consumed was a clear reflection of the social hierarchies in society. The text also discusses the differences in ingredients used in bread baked for the higher class compared to the one made by the lower class. For example, bread made from wheat was reserved for wealthier groups, while the lower class had to use alternative flours such as barley. It helps us gain a better understanding of how the bread one was consuming during this period was directly linked to power.  

Matterer, J. L. (2000). Pandemayne. http://www.godecookery.com/goderec/grec28.htm  

This source is a recipe for Pandemayne. There is a brief discussion of medieval bread, in which the author goes over the intricacies of the class system, the importance of bread as a staple, and the features and specifications of medieval bread. This is relevant to our project as Pandemayne could be an excellent choice for one of our breads that we bake, but it also gives important context to how the recipe is situated in modern times. The author explains that while original recipes have not changed much, the quality in ingredients has. This will be an important factor for us to consider in our experiment. 

Montanari, M., & Brombert, B. A. (2015). Medieval Near, Medieval Far. Medieval Tastes . Columbia University Press. https://doi.org/10.7312/mont16786-001

This source explores the modern-day trend of recreating medieval dishes, what obstacles one might face, and how to best approach the practice. It details the sources that we can turn to in order to further examine medieval gastronomic culture, other than cookbooks; manuscripts on the topic of medicine, etiquette, agriculture, and hygiene can also prove useful. This is something I believe will be very valuable to our group as we aim to consult not only academic, but primary sources. The article also examines the difficulties of contemporary medieval cooking reproductions: modern ingredients, kitchen techniques, and conceptions of flavor make it near impossible to recreate a dish that is completely faithful to its medieval origins. This source will act as a good reference when analyzing how we want to approach our experiment with the most accuracy possible.

Samuel, D. (2002). Bread in archaeology. Civilisations. Revue internationale d’anthropologie et de sciences humaines, (49), 27-36. https://journals.openedition.org/civilisations/1353

The author of this text discusses the cultural and social relevance of bread in the context of archaeology. This article describes the methods used by archaeologists to investigate the presence and significance of bread in medieval society, including the examination of food remnants and the study of baking tools. The article also provides valuable knowledge on the evolution of eating practices and culinary traditions in human societies, as well as the sociological outcomes of bread production and consumption across the middle ages.

Serra, D., & Tunberg, H. (2013). An early meal: A viking age cookbook & culinary odyssey. ChronoCopia Publishing. 

This cookbook provides a variety of Viking age recipes including a few recipes on bread. Particularly relevant to our project is the recipe for Rye Bread and Smoked Barley, it seems very achievable for our group to attempt for our experiential project. The recipe gives a clear list of ingredients and instructions to make the bread and gives a variety of baking options. Also helpful about this source is the inclusion of an index with definitions for various references to Viking cooking techniques and ingredients. 

Ziegler, V. L. (n.d.). The Flower of Wheat: Bread in the Middle Ages and Colonial Era. Medieval technology and American history – in-depth articles – the flower of wheat: Bread in the middle and colonial ages. https://www.engr.psu.edu/mtah/articles/flower_of_wheat.htm 

This source discusses the different types of bread associated with medieval times, their baking methods, and their production. Perhaps most importantly and most relevantly, the author discusses the different grains used and variation in baking methods that vary between classes. This is useful to our research in that we are attempting to recreate a selected sample of breads from different medieval classes. This article provides helpful knowledge on how these bread might have been made, and what sociocultural dynamics existed at the time.