We often think of medieval peasant bread as the worst possible food. Dark, coarse loaves made from whatever scraps the poor could scrape together, barely edible and certainly nothing you'd choose to eat today. But what if I told you that the bread medieval peasants were forced to eat was actually healthier than the expensive artisan loaves we pay premium prices for now? These weren't just survival foods. They were nutritionally dense, gut-healing, blood-sugar-stabilising breads that modern nutritional science is only now beginning to understand.
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