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The recipe for illustrative blood bread draws from the book An Early Meal by Daniel Serra and Hanna Tunberg. To make it, one will need ingredients like well-fed sourdough, lukewarm water, honey, whole wheat flour, and blood—pig's blood being a common choice—as its key ingredient. Unlike many modern bread recipes, this unique variation requires no additional salt, as the blood provides ample seasoning.

Historical Preparation Methods

In crafting this bread, the cooking method can vary remarkably depending on the context. For the roaming Vikings, a griddle might have sufficed when ovens were unavailable. The bread could also be made unleavened or incorporated with different types of flour like barley or oat, often flavored with local herbs.