Klarvels, or as they were more commonly referred to as, ring-loaves, were a type of lightly sweetened or savory bread that was baked in donut-shaped molds.[1]
Description[]
Klarvels were ring-shaped loaves of bread made of dark rye. When these were transported, klarvels quickly hardened and dried, becoming rock-hard gray crusts. Hardened klarvels were softened in broth, wine, or water before consumption. Sweet varieties were soaked overnight is sugared alcoholic drinks like mead, wine, or just honey.[1]
Ring-loaves varied in size, depending on the region and the baker. The most traditional breads were between 0 feet and 10 inches (0.25 meters) and 0 feet and 12 inches (0.3 meters) across, and 0 feet and 6 inches (0.15 meters) thick. Breads that were baked for large groups or to be served at events were much larger. However, much smaller-sized klarvel handfoods were baked by hin and gnomes.[1]
Availability[]
- Ring-loaves originated from the Land of the Lions, namely the nations of Lapaliiya, Estagund, and Murghôm. As of the late 14th and 15th century DR, ring-loaves' popularity was spreading, carried by merchants and caravaners along trade-routes.[1]
- The bread's name, "klarvel", was used in Lapaliiya, while other regions used the more generic name – "ring-loaf."[1]
- Estagund's bakers preferred a sweeter versions o these breads. Their klarvels were baked with molasses and walnuts.[1]
- In the Vilhon Reach, ring-loaves were popular among nobility. The breads were soaked in sweet hard liquors, then presented to the guests on a fanciful platter with its center hole filled cream, berries, and sliced mangoes.[1]
Appendix[]
See Also[]
- Donut
- Roundloaf
References[]
- ↑ 1.0 1.1 1.2 1.3 1.4 1.5 1.6 1.7 Ed Greenwood, The Hooded One (2010-07-05). Questions for Ed Greenwood (2010). Candlekeep Forum. Retrieved on 2023-03-27.