Search results
Results from the WOW.Com Content Network
Rye bread was considered a staple through the Middle Ages. Many different types of rye grain have come from north-central, western, and eastern European countries such as Iceland, Germany, Austria, Denmark, Sweden, Norway, Finland, Estonia, Latvia, Lithuania, Poland, Belarus, Ukraine, Russia, the Netherlands, Belgium, France, and the Czech ...
Ergotism (pron. / ˈ ɜːr ɡ ə t ˌ ɪ z ə m / UR-gət-iz-əm) is the effect of long-term ergot poisoning, traditionally due to the ingestion of the alkaloids produced by the Claviceps purpurea fungus—from the Latin clava "club" or clavus "nail" and -ceps for "head", i.e. the purple club-headed fungus—that infects rye and other cereals, and more recently by the action of a number of ...
In 1588, Johannes Thallius wrote that it is called "Mother of Rye," or rockenmutter, and is used to halt bleeding. [26] Human poisoning due to the consumption of rye bread made from ergot-infected grain was common in Europe in the Middle Ages.
In the Middle Ages, the portable breads were shared with neighbors and household members as a sign of friendship. (Today, that tradition is carried on with the exchange of oplatek wafers at ...
Peasants sharing a simple meal of bread and drink; Livre du roi Modus et de la reine Ratio, 14th century Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the 5th to the 15th century.
Rye bread, including pumpernickel, is made using rye flour and is a widely eaten food in Northern and Eastern Europe. [44] [45] In Scandinavia, rye is widely used to make crispbread (Knäckebröd); in the Middle Ages it was a staple food in the region, and it remains popular in the 21st century. [46]
Desserts like cakes, cookies, crumbles, and muffins; for bread recipes, experiment by swapping in up to 50 percent of the all-purpose flour for added nutritional value and flavor. Malachy120 ...
Mix all the ingredients together and knead for about 10 minutes (I used a machine for this). Role into 25-30 balls and flatten. Place on baking paper (on a baking tray).