aubade: MS in Norwegian on walrus bone or reindeer horn, Norway, ca. 15th c., 6 ff., 3x14 cm, single column, (2x14 cm), 1 line in runes of the younger futhark, 93 feastday symbols in a rather early primitive stage, including the 2 St. Olav axes. From the Schoyen collection.
VIKING BREAD OVEN.... Most viking breads were made from freshly, hand ground, rye flour (wheat is a north african grain!), with slowly fermented sourdough. The baking process in the clay oven, fired with beech logs, could take up to 48 hours. Such breads last for at least one week, without going stale! source: http://vikingsnitt.blogg.no/