 A bread-based diet became gradually more common during the 15th century and replaced warm intermediate meals that were porridge- or gruel-based.Leavened bread was more common in wheat-growing regions in the south, while unleavened flatbread of barley, rye or oats remained more common in northern and highland regions, and unleavened flatbread was also common as provisions for troops.The most common grains were rye, barley, buckwheat, millet and oats.