Sunday, May 9, 2021

Viking Research and Sale for MAGNAR by Mary Morgan

As some of you may know, I’m a research geek when it comes to writing my stories. I get giddy when I have to look up anything—from historical herbs, landscape, naming a character, and food. 

Do you ever wonder how a medieval person made cheese? Or what about breads? How did one heal a broken leg? What about medieval weaponry (Sorry, I have a fascination with swords)? There are tons of books and internet sites, but a YouTube video is often times the best for me. I’m able to visualize the process, instead of merely reading about the history of a particular item.

In doing research for Magnar, I fell in love with this particular website and their videos—The Ribe VikingeCenter. Located in Denmark, Ribe is one of their oldest towns. The VikingeCenter gives you a glimpse into an authentic, living Viking experience. It now has been added to my bucket list of places to visit.

Here is their website:

It was customary for the Vikings to eat two meals per day—one in the morning and one in the evening. They ate with their fingers from flat wooden trenchers, or used wooden bowls for porridge, soups, and stews. The Vikings also used antlers and bones that were fashioned into spoons.

In my research, I discovered the Vikings used an interesting leavening agent in their breads. Since they didn’t have baking soda, baking powder, or yeast, they did have another leavening agent—reindeer antler salt. The oil is distilled from the antlers and from there salt was created. 

This bread recipe below is super easy to make and delicious warm from the oven with butter and/or honey spread thickly over a slice.

Skål (Cheers) 

Viking Bread


3 cups whole wheat flour

2 cups all-purpose flour

1 tsp. baking soda

1 tsp. salt

2 cups water

3/4 cup rolled oats

3 tablespoons rolled oats (to sprinkle on top)

Honey and butter


Whisk all dry ingredients together and then add the water.

Stir everything with a wooden spoon until it comes partially together.

Knead the dough with damp hands.

Form the dough into a round disk (approximately 8 inches across). Place bread on baking stone or a greased baking sheet.

Lightly brush the top with water and sprinkle the reserved oats on the top. Put into a cold oven.

Turn on oven to 375 degrees for 1 hour.

Cool slightly and then spread with butter and/or honey.

And for the first time, MAGNAR is on sale for 99¢! Grab your copy today or gift one to a friend! 




Maureen said...

Thanks, Mary! I'm a slacker when it comes to research and usually my research is oddball things- which is why I can't write historical. But I love reading about other people's research- how interesting!

Jessica E. Subject said...

It is definitely nice to be able to visualize things when doing research, as compared to simply reading about them. Great post and thanks for the recipe!

Nightingale said...

I admire anyone who can keep to every detail in a novel, showing how thorough their research truly is. I shy away from writing when I have to do tons of research. My research typically is done with Google. Magnar sounds like a fascinating read.

Mary Morgan said...

Thanks, Maureen, Jessica, and Linda! I love history and the paranormal--two of my fascinations. If I wasn't a writer, I'd be an archaeologist.

Diane Burton said...

Hubs & I are hooked on Forged in Fire (History Channel), I love research and can get lost in it for hours.

Jan Sikes said...

Thank you for sharing these fascinating tidbits found in your research, Mary. It is amazing how humans have found ways of adapting since forever. Great post!

Mary Morgan said...

Diane, I love Forged in Fire, too! Awesome!

Mary Morgan said...

Jan, I've always felt displaced in my own century, lol! It must be my past-life calling out to me. ;) Thanks for stopping by.