Ploughman's lunch a character comment that "A rural labourer who sits on the ditch-side with his bread and cheese and an onion has more enjoyment out of it than any Lucullus". The "Oxford English Dictionary" notes the first recorded use of the phrase "ploughman's lunch" as 1837, from the book "Memoirs of the life of Sir Walter Scott" by John G. Lockhart, but this stray early use may have meant merely the sum of its parts, "a lunch for a ploughman". While farm labourers usually carried their food with them to eat in the fields, similar food was for a long time
Sprouted bread 2nd century BC to the 1st century AD, are credited with the technique and basic recipes for Essene bread, although no scholarly evidence exists for this claim. Sprouting and low-temperature preparation ensure the maximum possible vitamin content for this foodstuff. Sprouting also breaks down the lectins and other substances that some individuals may be sensitive or allergic to. Sprouted bread Sprouted bread is a type of bread made from whole grains that have been allowed to sprout, that is, to germinate, before being milled into flour. There are a few different types of sprouted grain bread. Some are made with