About: Horsebread

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Horsebread was a type of bread produced and consumed in medieval Europe. At the time, it was considered to be of low quality, made from a seasonal mix of legumes (such as dry split peas) and bran along with other non-wheat cereal grains such as oats, rye, along with maize, and acorns. It was one of the cheapest breads available. As the name suggests, it was allegedly fit only for horses to eat, but for many of the poorer people, as well as in times of famine, this bread sustained them. It was associated with poverty, since those who could afford white bread (which was the most labour-intensive, and therefore expensive, bread) considered horse bread and other breads like rye or barley breads unfit for their position in society.

Attributes	Values
rdf:type	Thing Food yago:WikicatBreads yago:BakedGoods107622061 yago:Bread107679356 yago:Food100021265 yago:Food107555863 yago:Foodstuff107566340 yago:Matter100020827 yago:PhysicalEntity100001930 Food yago:Solid115046900 yago:Starches107566863 yago:Substance100020090
rdfs:label	Pferdebrot (de) Horsebread (en)
rdfs:comment	Als Pferdebrot bezeichnet man Brot nach verschiedenen Eigenschaften wie Form, Zutaten, Alter und Verwendung als Lebens- oder Futtermittel. (de) Horsebread was a type of bread produced and consumed in medieval Europe. At the time, it was considered to be of low quality, made from a seasonal mix of legumes (such as dry split peas) and bran along with other non-wheat cereal grains such as oats, rye, along with maize, and acorns. It was one of the cheapest breads available. As the name suggests, it was allegedly fit only for horses to eat, but for many of the poorer people, as well as in times of famine, this bread sustained them. It was associated with poverty, since those who could afford white bread (which was the most labour-intensive, and therefore expensive, bread) considered horse bread and other breads like rye or barley breads unfit for their position in society. (en)
foaf:name	Horsebread (en)
name	Horsebread (en)
dcterms:subject	Medieval cuisine Whole wheat breads
Wikipage page ID	19406843 (xsd:integer)
Wikipage revision ID	1122628146 (xsd:integer)
Link from a Wikipage to another Wikipage	Medieval cuisine White bread Medieval Rye bread Whole wheat breads Nut (fruit) Bran Maize Horse Polenta Europe Famine Barley bread Bread Gourmet Food grain Legume Acorn Brown bread Oats Rye Sprouted bread Health food Whole wheat bread Split pea Root crop
Link from a Wikipage to an external page	https://www.elizabethskitchendiary.co.uk/mediaeval-horsebread-2/ https://www.atlasobscura.com/articles/what-is-horse-bread/
sameAs	Horsebread Horsebread Horsebread Horsebread Horsebread Horsebread
dbp:wikiPageUsesTemplate	dbt:Infobox_prepared_food dbt:Portal dbt:Reflist dbt:Short_description dbt:Bread dbt:Bread-stub
country	Medieval Europe (en)
main ingredient	Legumes, grains, nuts, roots (en)
type	Bread
has abstract	Als Pferdebrot bezeichnet man Brot nach verschiedenen Eigenschaften wie Form, Zutaten, Alter und Verwendung als Lebens- oder Futtermittel. (de) Horsebread was a type of bread produced and consumed in medieval Europe. At the time, it was considered to be of low quality, made from a seasonal mix of legumes (such as dry split peas) and bran along with other non-wheat cereal grains such as oats, rye, along with maize, and acorns. It was one of the cheapest breads available. As the name suggests, it was allegedly fit only for horses to eat, but for many of the poorer people, as well as in times of famine, this bread sustained them. It was associated with poverty, since those who could afford white bread (which was the most labour-intensive, and therefore expensive, bread) considered horse bread and other breads like rye or barley breads unfit for their position in society. White breads were generally eaten by only the middle class and wealthy, because of the labour involved in refining flour. This is in contrast with modern whole-grain breads, which are typically seen as premium-priced health foods or gourmet foods. This is in part because modern flour has a higher gluten content than flour produced in medieval Europe, so bread made from less-refined flour is more palatable than it would have been during the Middle Ages. (en)
gold:hypernym	Bread
prov:wasDerivedFrom	wikipedia-en:Horsebread?oldid=1122628146&ns=0
page length (characters) of wiki page	3695 (xsd:nonNegativeInteger)
ingredient name (literal)	Legumes,grains,nuts,roots
country	Medieval
ingredient	Nut (fruit) Food grain Legume Root crop
type	Bread
foaf:isPrimaryTopicOf	wikipedia-en:Horsebread
is Link from a Wikipage to another Wikipage of	Nutraloaf Peasant foods Rye bread Horse bread List of Acts of the Parliament of England, 1485–1601 List of Acts of the Parliament of England, 1603–1641 Graham bread John Waltham Husk Whole wheat bread Split pea
is Wikipage redirect of	Horse bread
is foaf:primaryTopic of	wikipedia-en:Horsebread

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