Fava Bean Bread

In the Middle Ages fava beans (Vicia faba) were extensively used to create (some sort of) bread. However, it was obviously less common than using grains like wheat, barley, or rye.

This practice was widespread in medieval Europe, particularly among peasants, as fava beans were abundant, cheap, and protein-rich. It was more common in rural or poorer communities, especially in regions like England, France, and Italy, where fava beans were a staple.

Dried fava beans could be ground into flour and mixed with grain flour to stretch limited supplies, especially during times of scarcity or for poorer households.

The fave beans were dried, ground into a coarse flour, and combined with wheat or other grain flours. The resulting bread was denser and less palatable than pure wheat bread, often considered 'poor man's bread'. Still, you had to eat something in order not to starve.

Fava bean flour was used for flatbreads, loaves, or mixed into porridges. It was a practical way to add nutrition when grain harvests failed.

Since fava bean flour lacks gluten, it didn’t produce the light, airy texture of wheat-based bread. The bread could therefore be rather heavy to eat, with a distinct, slightly bitter flavor.

Regional differences
The use of fava beans in bread varied across medieval Europe, influenced by local agriculture, climate, and cultural preferences.

In Medieval England, fava beans were a staple for peasants, especially in the early and high Middle Ages. They were grown widely in England and used in so-called maslin* breads, which combined multiple grains and sometimes legumes. Historical records, such as manorial accounts, note the use of bean flour during grain shortages, particularly in the 13th and 14th centuries.

In Mediterranean regions, fava beans were a dietary mainstay, eaten fresh, dried, or as flour. In Italy, fava bean flour was used in rustic breads or mixed with chestnut flour in regions like Tuscany, where wheat was less abundant. The Italian dish focaccia may have occasionally incorporated fava bean flour in poorer households, though this was not the norm.

Fave beans were grown extensively in France, and used in bread during times of scarcity. They were also mixed into pottage (a thick stew) that could be baked into a firm, bread-like form. In regions like the Provence, fava beans were paired with olive oil, influencing local culinary traditions.

In Northwestern Europe, where rye and barley dominated, fava beans were less common in bread but still used in times of need. They were more often consumed as porridge or boiled whole.

* Maslin is a word related to miscellaneous, itself derived from Latin miscellus ('mix').