Rye flour grows in colder climates. It makes quite dense bread, due to a lack of gluten. This makes kneading it a waste of time, as you can’t stretch out the proteins.
I posted this as pasta is currently hard to get hold of, so I thought it may be useful for people.
Whilst I’m not claiming pasta to be Viking age food, its interesting to think that the ingredients involved were available to them at the time.
Unleavened bread like these, that can be made quickly and fresh daily, without the need of an oven, would likely be the most common bread eaten in the Viking era
Modern crumpets use Bicarb to add bubbles, so if not making authentically you could add a tsp to the mix.
A great use for young nettle tops
Great served with fresh butter or cheese
Nothing beats a freshly baked sourdough loaf
A sourdough starter is a great natural way to rise a loaf of bread