What Did Peasants Eat in Medieval Times?

[Common]

It would be cheaper to find the recipe and buy the whole grain flour, but then you would have to find some people to eat it with you. That kind of bread doesn't keep for long. That or make really small loaves.

I dont think a home oven is capable of making that bread right

[Peter1469]

I dont think a home oven is capable of making that bread right

Why is that? I have never made bread.

[Dr. Who]

Nordic Whole-Grain Rye Bread

• 1/3 cup/85 grams buttermilk, skyr or yogurt, at room temperature

• 2
  2 cups/250 grams medium rye flour
• ½ teaspoon/2 grams active dry yeast

FOR THE GRAINS:

• 2
  2 cups/340 grams cracked rye berries or coarse rye meal
• 1
  1 cup/170 grams sunflower seeds

FOR THE BREAD:

• 4
  4 cups/400 grams medium rye flour
• 4
  4 teaspoons/20 grams kosher or coarse sea salt
• 3
  3 tablespoons/40 grams malt syrupor molasses (not blackstrap)
• ½ teaspoon/2 grams active dry yeast

• PREPARATION
  • On Day 1, make the starter: In a medium-size bowl, mix 3/4 cup warm water with the buttermilk or yogurt. Whisk flour and yeast together, add to the buttermilk mixture and use your hands to mix together until sticky and moist; add more warm water as needed. Cover tightly and set aside at cool room temperature overnight, or up to 24 hours.
• • Also on Day 1, soak the grains: Mix 4 cups cold water with the rye berries (or meal) and sunflower seeds. Cover and set aside at cool room temperature overnight, or up to 24 hours.
• • On Day 2, make the bread: Drain the soaked grains in a colander. Measure 35 ounces/1,000 grams of the grains and place in a deep bowl. Add 14 ounces/400 grams of the starter and mix well. (Any remaining starter can be saved to use with other bread recipes.) Add the flour, salt, malt (or molasses), yeast and 2 cups water. Mix dough firmly by hand to combine. The dough should be grainy, but quite runny and wet, almost like a thick batter. To achieve that texture, add cold water, 1/4 cup at a time, mixing after each addition. To test: When a walnut-size piece of dough smeared on the rim of the bowl slides slowly and smoothly down the inside, like a snail leaving a trail, the dough it is wet enough.
• • Thickly butter 3 medium or 2 standard-size loaf pans. Divide the dough evenly among the pans, filling them about half full. Cover and let rise at room temperature until dough almost fills pans, about 2 hours. (Dough will not rise more during baking.)
  • Heat oven to 450 degrees. Bake loaves for 10 minutes, then reduce heat to 360 and bake until firm and glossy brown, 80 minutes to 2 hours more depending on size and moisture content of loaves. Let cool completely in the pans before turning out. Bread freezes well, and lasts for at least a week at room temperature, wrapped in paper.

[Dr. Who]

I dont think a home oven is capable of making that bread right

If you have an oven that can hit 450 degrees it might.

[Common]

Nordic Whole-Grain Rye Bread

• 1/3 cup/85 grams buttermilk, skyr or yogurt, at room temperature

• 2
  2 cups/250 grams medium rye flour
• ½ teaspoon/2 grams active dry yeast

FOR THE GRAINS:

• 2
  2 cups/340 grams cracked rye berries or coarse rye meal
• 1
  1 cup/170 grams sunflower seeds

FOR THE BREAD:

• 4
  4 cups/400 grams medium rye flour
• 4
  4 teaspoons/20 grams kosher or coarse sea salt
• 3
  3 tablespoons/40 grams malt syrupor molasses (not blackstrap)
• ½ teaspoon/2 grams active dry yeast

• PREPARATION
  • On Day 1, make the starter: In a medium-size bowl, mix 3/4 cup warm water with the buttermilk or yogurt. Whisk flour and yeast together, add to the buttermilk mixture and use your hands to mix together until sticky and moist; add more warm water as needed. Cover tightly and set aside at cool room temperature overnight, or up to 24 hours.
• • Also on Day 1, soak the grains: Mix 4 cups cold water with the rye berries (or meal) and sunflower seeds. Cover and set aside at cool room temperature overnight, or up to 24 hours.
• • On Day 2, make the bread: Drain the soaked grains in a colander. Measure 35 ounces/1,000 grams of the grains and place in a deep bowl. Add 14 ounces/400 grams of the starter and mix well. (Any remaining starter can be saved to use with other bread recipes.) Add the flour, salt, malt (or molasses), yeast and 2 cups water. Mix dough firmly by hand to combine. The dough should be grainy, but quite runny and wet, almost like a thick batter. To achieve that texture, add cold water, 1/4 cup at a time, mixing after each addition. To test: When a walnut-size piece of dough smeared on the rim of the bowl slides slowly and smoothly down the inside, like a snail leaving a trail, the dough it is wet enough.
• • Thickly butter 3 medium or 2 standard-size loaf pans. Divide the dough evenly among the pans, filling them about half full. Cover and let rise at room temperature until dough almost fills pans, about 2 hours. (Dough will not rise more during baking.)
  • Heat oven to 450 degrees. Bake loaves for 10 minutes, then reduce heat to 360 and bake until firm and glossy brown, 80 minutes to 2 hours more depending on size and moisture content of loaves. Let cool completely in the pans before turning out. Bread freezes well, and lasts for at least a week at room temperature, wrapped in paper.

That looks good but if you look at the grain in the pic it doesnt look nearly as dense, but that could be illusion

[Dr. Who]

That looks good but if you look at the grain in the pic it doesnt look nearly as dense, but that could be illusion

Here is another type that is even denser - one that you can bake in a jar: https://www.196flavors.com/germany-pumpernickel/