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[1] along with other non-wheat cereal grains such as oats and rye, and acorns.
2. c. 8) specified that hostelers and inn keepers were not permitted to make horse bread for sale, but that it could only be made by certified bakers, and that the weight and price of loaves should be, "Reasonable after the price of Corn in the Market.
8. c. 41) these terms were amended so that any hosteller or inn keeper in a town where there had been no baker for seven years, was permitted to make horse bread for sale as long as the price was reasonable, "according as the price of the graynes of corn that now is.
[8] White breads were generally eaten by the middle class and wealthy, because of the labour involved in refining flour.