The staple food crops of Saxon and Norman England included rye, barley, oats, millet, beans, and peas. Wheat also was not unknown. In fact, a few carbonized grains have been found upon Neolithic sites. But, even as late as the thirteenth century, wheaten bread in more than one region of England was a luxury food, enjoyed by the mass of the agricultural population only on boon days or religious festivals. The porridges and cereal soups, or flat-baked cakes and small loaves, which accompanied the peasants’ daily cheese, sausages or herring, were usually made from a coarse meal composed of rye, or rye mingled in some proportion with wheat, barley, oats or beans.