{"id":9121,"date":"2019-07-15T15:51:27","date_gmt":"2019-07-15T13:51:27","guid":{"rendered":"https:\/\/detgroennemuseum.dk\/?page_id=9121"},"modified":"2025-04-26T23:15:09","modified_gmt":"2025-04-26T21:15:09","slug":"cereals","status":"publish","type":"page","link":"https:\/\/detgroennemuseum.dk\/en\/viden\/den-levende-kulturarv\/kornsorter\/","title":{"rendered":"Grain varieties"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><div class=\"vc_row wpb_row vc_row-fluid\"><div class=\"wpb_column vc_column_container vc_col-sm-12\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"ult-spacer spacer-6a0673cbcc419\" data-id=\"6a0673cbcc419\" data-height=\"30\" data-height-mobile=\"15\" data-height-tab=\"15\" data-height-tab-portrait=\"15\" data-height-mobile-landscape=\"15\" style=\"clear:both;display:block;\"><\/div>\n\t<div class=\"wpb_text_column wpb_content_element\" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<h1 style=\"text-align: center;\"><strong>GRAIN VARIETIES<\/strong><\/h1>\n\n\t\t<\/div>\n\t<\/div>\n<div class=\"ult-spacer spacer-6a0673cbcc5e9\" data-id=\"6a0673cbcc5e9\" data-height=\"30\" data-height-mobile=\"15\" data-height-tab=\"15\" data-height-tab-portrait=\"15\" data-height-mobile-landscape=\"15\" style=\"clear:both;display:block;\"><\/div>\n\t<div class=\"wpb_video_widget wpb_content_element vc_clearfix   vc_video-aspect-ratio-169 vc_video-el-width-90 vc_video-align-center\" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t\n\t\t\t<div class=\"wpb_video_wrapper\"><iframe title=\"Old Danish varieties: grain - Living cultural heritage\" width=\"500\" height=\"281\" data-src=\"https:\/\/www.youtube.com\/embed\/k4QPyFHiwio?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" data-load-mode=\"1\"><\/iframe><\/div>\n\t\t<\/div>\n\t<\/div>\n<div class=\"ult-spacer spacer-6a0673cbccd03\" data-id=\"6a0673cbccd03\" data-height=\"30\" data-height-mobile=\"15\" data-height-tab=\"15\" data-height-tab-portrait=\"15\" data-height-mobile-landscape=\"15\" style=\"clear:both;display:block;\"><\/div><\/div><\/div><\/div><\/div><div class=\"vc_row wpb_row vc_row-fluid vc_custom_1515156580374\"><div class=\"wpb_column vc_column_container vc_col-sm-6\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\">\n\t<div class=\"wpb_text_column wpb_content_element  vc_custom_1563279004962\" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<h3>OLD DANISH CORN VARIETIES<\/h3>\n<p>Grain has been the main food in Denmark since the Stone Age. Archaeological excavations from settlements show that wild species of wheat, i.e. emmer, einkorn and spelt as well as six-row barley, were part of the ancient cuisine. Until the Bronze Age, wheat was the dominant grain, after which barley took over. Oat kernels also appear in archaeological material from the Bronze Age. It was not until the Late Iron Age and up through the Middle Ages that rye was further cultivated, where wheat cultivation gradually became a rarity and rye became Denmark&#039;s most important grain.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><div class=\"wpb_column vc_column_container vc_col-sm-6\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\">\n\t<div  class=\"wpb_single_image wpb_content_element vc_align_left\">\n\t\t\n\t\t<figure class=\"wpb_wrapper vc_figure\">\n\t\t\t<div class=\"vc_single_image-wrapper   vc_box_border_grey\"><img decoding=\"async\" width=\"1920\" height=\"1280\" data-src=\"https:\/\/detgroennemuseum.dk\/wp-content\/uploads\/2019\/03\/021.jpg\" class=\"vc_single_image-img attachment-full lazyload\" alt=\"The Boys and Girls Guild\" title=\"The boys and girls&#039; guild - life in the countryside\" data-srcset=\"https:\/\/detgroennemuseum.dk\/wp-content\/uploads\/2019\/03\/021.jpg 1920w, https:\/\/detgroennemuseum.dk\/wp-content\/smush-webp\/2019\/03\/021-600x400.jpg.webp 600w, https:\/\/detgroennemuseum.dk\/wp-content\/uploads\/2019\/03\/021-768x512.jpg 768w, https:\/\/detgroennemuseum.dk\/wp-content\/uploads\/2019\/03\/021-1024x683.jpg 1024w, https:\/\/detgroennemuseum.dk\/wp-content\/uploads\/2019\/03\/021-300x200.jpg 300w, https:\/\/detgroennemuseum.dk\/wp-content\/uploads\/2019\/03\/021-668x445.jpg 668w, https:\/\/detgroennemuseum.dk\/wp-content\/uploads\/2019\/03\/021-1336x890.jpg 1336w\" data-sizes=\"(max-width: 1920px) 100vw, 1920px\"  data-dt-location=\"https:\/\/detgroennemuseum.dk\/en\/?attachment_id=7451\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 1920px; --smush-placeholder-aspect-ratio: 1920\/1280;\" \/><\/div>\n\t\t<\/figure>\n\t<\/div>\n<\/div><\/div><\/div><\/div><div class=\"vc_row wpb_row vc_row-fluid vc_custom_1512410947918\"><div class=\"wpb_column vc_column_container vc_col-sm-6\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\">\n\t<div class=\"wpb_text_column wpb_content_element\" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<h3><b>The use<\/b><\/h3>\n<p>Mother primarily used rye in her bread. Wheat and thus white bread belonged to feasts and wealthier households. It was said that \u201cas rye was the most important, wheat was the most festive\u201d. But barley also had great importance in the self-sufficient household, as malt was used in the home-brewed beer. Oats, on the other hand, were long considered the lowest grain, used unthreshed for pig and horse feed.<\/p>\n<p>It was not until the 17th century that the sheriff Joachim v. Barnewitz on Lolland-Falster began to take up wheat cultivation again. But development was very slow, only after the replacement did wheat become widespread. The situation was favorable, prices were high and new cultivation forms and methods gained ground.<\/p>\n<p>Even in the 1830s, rye was called \u201ca staple food for the entire nation\u201d, despite the fact that the country experienced crop failures during several periods of the 18th century, when rye failed and families were hit by poverty and hunger. At the beginning of the 19th century, two-row barley first appeared in rectory and manor gardens. The Danish farmer welcomed this new type of barley, as it produced better bread flour, while the six-row barley was best suited for brewing beer. More and more farmers switched to wheat, but it was not until the 1930s that Danish farmers harvested equal amounts of wheat and rye.<\/p>\n<p>From the grain, people prepared bread, porridge and gruel, a basic diet that lasted well into the 20th century with different compositions and cooking methods. In addition to rye bread, which was eaten at all meals, people prepared rye flour porridge or cut the rye bread into cubes and spread it over boiled milk. In connection with slaughter, rye flour and barley groats were included in blood sausages. Barley flour was ground into both flour and groats. The flour was used for bread, while the groats were prepared in soups or gruel. Dishes such as sweet porridge, groats cooked in milk and barley porridge with beer were well-known meals that the mother served on Sundays. The mother ground oats into flour or groats. She mixed the flour into the rye bread dough and from the groats she cooked soup or the still well-known oatmeal.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><div class=\"wpb_column vc_column_container vc_col-sm-6\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><\/div><\/div><\/div><\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>CORN VARIETIES OLD DANISH CORN VARIETIES Grain has been the main food in Denmark since the Stone Age. Archaeological excavations from settlements show that wild-growing species of wheat, which include emmer, einkorn and spelt, as well as\u2026<\/p>","protected":false},"author":3,"featured_media":0,"parent":9001,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_price":"","_stock":"","_tribe_ticket_header":"","_tribe_default_ticket_provider":"","_tribe_ticket_capacity":"0","_ticket_start_date":"","_ticket_end_date":"","_tribe_ticket_show_description":"","_tribe_ticket_show_not_going":false,"_tribe_ticket_use_global_stock":"","_tribe_ticket_global_stock_level":"","_global_stock_mode":"","_global_stock_cap":"","_tribe_rsvp_for_event":"","_tribe_ticket_going_count":"","_tribe_ticket_not_going_count":"","_tribe_tickets_list":"[]","_tribe_ticket_has_attendee_info_fields":false,"footnotes":""},"class_list":["post-9121","page","type-page","status-publish","hentry","description-off"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Den levende kulturarv | Gamle danske kornsorter |\u00a0Det Gr\u00f8nne Museum<\/title>\n<meta name=\"description\" content=\"L\u00e6s om de vigtigste kornsorter og deres anvendelse i danskernes mad fra stenalderen og frem til i dag. 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