Although not unique within the Mediterranean framework, the Maltese society was often controlled, if not held hostage, by the significance of the daily bread and the omnipresent fear of hunger. The provision of an adequate contribute of grain has all the time been a preoccupation for the administrators of the islands. The islanders faced the imminent danger of hunger and the Islands stability was at stake, whenever the source experienced scarcity.
By the medieval period the Universita or representatives of the Maltese, negotiated treaties with Sicily for the contribute of grain. This practice was kept while the reign of the Order of St.John even though they knew that this could undermine their authority on the territory of the island.
Wheat Bread
As a added step the strategy of the Order was not only to contribute contribute of wheat but also to keep and store the processing of grain. Huge damp-proof hidden granaries, which assured the permissible warehouse and contribute of grain, are still found as off today within the impregnable fortifications of the harbour cities.
The prominence of windmills within the precincts of the city of Senglea is depicted from the siege fresco cycle paintings of Matteo Perez d'Aleccio found in the palace of the Grand scholar in Valletta.
The round tower of the windmill became one of the urban characteristics of the Maltese skyline, intriguing the supremacy of the dome and steeples of the parish church. In the villages they were centres of conferrence where locals met and enjoy the tranquil pace of life. Windmills ordinarily stood slightly apart from the city or community centre in order to have unhindered access of the wind. Although lack of wind deprives the performance of the windmill strong wind caused damage to both the structure and the mechanism.
When the weather permits, the group at large was notified by means of bass audible sound that propagates around all corners of the community sending the message that the windmill is in operation. This announcement was the supervene of the miller's blow of the 'bronja' which was like a trumpet-shell.
During the reign of the Order of St.John wheat yield was thought about as a lucrative store and thus was monopolised by the Order. The profits raised were aimed primarily to fund the capital and current expenses of the up-keeping of the Forts.
The Grand scholar Nicolas Cotoner gave a legislative framework to the Cotoner Foundation which was entrusted to build new windmills and administer with behalf the operations of the windmills. In a span of approximately half a century in the middle of 1674 - 1727 the total of windmills in Malta increased by 33, one of which is still found in Xewkija in Gozo.
By the beginning of the eighteen century the Order decided to exchange the operational role of the windmills to the locals, whilst sustaining its regulatory functions. In 1724, the Carafa foundation, auctioned the lease of its 10 windmills to the Maltese millers whilst in 1783 a 'bando' was issued by G.M Manuel de Rohan intriguing to all millers not to risk milling grain that had been contaminated by extraneous elements that could harm group health.
Millers were given preferential status and were exempted from guard duties that were imposed on the male habitancy by the Knights. Moreover, after windless periods, millers were excused for not observing the Sundays and holy days of rest by special ecclesiastical dispensation.
In 1838, the British government abolished the monopoly on windmills. The significance of windmills was diluted with the resurgence in animal-powered mills. Horses were used to drive the dough-mixing machine. The horse was tied to the shaft's wooden pinion and the horse would go round to turn the machine's gear. The horse's eyes were ordinarily covered to prevent dizziness.
Normally, two horses were used. One horse was kept for use by the baker's road hawker and the other for the mixing of the dough.
With the advent of electric national grid the bakery dough-mixing machines were no longer operated by horses and while the Ww Ii blackout orders, the machines were operated on a contingency setup powered from petrol-driven motor and using pulley systems.
During the height of the blitz of 1942, Malta suffered highly low level of food supplies so much so that the Maltese bread was rationalised. The scarcity of food reached such a level that at one point only ten days' food supplies were left. Each habitancy was only slight to one slice of bread each day.
Today, thankfully, we no longer speak of the breadline. Even the poorest of our brethren are sustained by more than a crust of bread. Our daily bread is no longer a meal in itself but solely an accompaniment. The significance of bread any way is still preponderant as most meals gravitate around bread.
Maltese Cuisine cannot be fully appreciated if it does not contain the traditional crunchy local bread. If you visit a typical community bar for a bottle of wine or beer in the evening or on a Sunday morning, it is a tasteless practice that bread is served with 'appetizers'.
'Hobz biz-zejt' literally translated to bread with olive oil is spread with fresh tomatoes or tomato paste, lashing of olive oil and a healthy helping of olives, capers, raw onion, peppered cheeselets or tuna.
Cheeselets or what the locals call 'Gbejniet'. Gbejniet are home-made cheeselets made from goat and sheep milk. These cheeselets regain from a self adequate tradition that has seen homemakers making the best of what mom Nature in case,granted them.
'Gbejniet' come in three definite varieties; the fresh, dried and the peppered variety. The peppered collection which are marinated in vinegar and regain that particularly tangy taste, are accompanied in a typical Mediterranean way by capers, olives, fresh tomatoes.
Fresh local bread is the excellent accompaniment for an literally mouth-watering taste when dipped in "arjoli and bebbux". Arjoli, is a paste made out of crushed garlic, parsely, basil, red peppers, oil, lemon, tomatoes and vinegar that is served with a plentiful estimate of Maltese snails that is well strived and then cooked in salted water.
Although not every person might wish to indulge in a pot of arjoli with "bebbux" it is very tempting not to taste other local paste known to the Maltese the "bigilla". Bigilla is made up of mashed or crushed broad beans and seasoned with garlic, olive oil and parsley.
It comes therefore at no surprise to identify the central position of bread in the delicacies which is a direct offering of the significance of bread in daily lives of the Maltese population.
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