Horsebread was a type of bread commonly consumed in medieval Europe. This bread was a low-quality bread, made from legumes as well as, or instead of grains, and was one of the cheapest breads available. It was fed to horses but also eaten by the indigent and those who could not afford white bread (which was the most expensive bread) or other breads. The husks of the wheat were not removed before grinding the flour, and sometimes peas and root vegetable items were included.
While the caloric content of horsebread was relatively low (due to the non-edible items ground into the flour), this bread was very high in fibre. Horsebread was one of the Middle Ages' first natural laxatives.