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: https://ribevikingecenter.dk/en/home.aspx
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
Ingredients
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
Instructions
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!
8 comments:
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!
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!
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.
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.
Hubs & I are hooked on Forged in Fire (History Channel), I love research and can get lost in it for hours.
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!
Diane, I love Forged in Fire, too! Awesome!
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.
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