Part 3/6:
In the Viking age, food, particularly baked goods, played a vital role in funerary practices. A recipe, shared during the Tasting History program, called for a collection of rye flour, whole wheat flour, oat flour, and nutritious additions like flaxseed and buttermilk. The simplicity of the bread—being unleavened—enabled it to be prepared quickly, crucial during the time of mourning.
The preparation of this bread is not just about sustenance; it’s interwoven with the farewell rituals to honor the deceased and facilitate their transition to the afterlife. After all, a warrior wouldn’t embark on a journey to Valhalla empty-handed—food and drink were essential companions.