Viking Breads from 400 -1050 AD contained finely sieved flours from flax (Linum usitatissimum) and gold of pleasure (Camelina sativa), both high in fat, and fine flours made from vetches, peas, and fieldweeds. The bread was unleavened. Some bread also had blood and hulled barley as ingredients. Read full article.
The vetches may have fooled a hungry Viking into thinking he or she was full for weeks at a time. Research is being done today for dieting purposes.
