Part 6/8:
An essential component of any medieval meal was bread, serving as a significant source of carbohydrates. The quality of bread fluctuated; wealthier individuals would enjoy fine white bread, while peasants consumed coarser varieties made from barley or oats. During hardship, alternatives included horse bread, made from peas or beans.
Interestingly, some consequences of the Black Death in the mid-14th century resulted in improved access to wheat for the common folk, indicating a unique shift towards more diversity in grain quality.