Bread

The staple food of 12th-century England. Wealthier households ate white wheat bread, while poorer people relied on darker loaves of rye, barley or oats, or mixtures of grains. Bread was baked at home, by professional bakers in towns, or in manorial ovens. Regulation of loaves by the Assize of Bread is 13th-century and later.

Sources: medievalists.net