Many of the staple foods are often not discussed in medieval treatises on cuisine, or given no more than a cursory glance. The follow recipe, I found in Flavours of Byzantium by Andrew Dalby, is for a Spiced White Bread. As with many other aspects of medeival cuisine, here the whitest white flour is sought for the recipe.
It is hard to determine the exact time frame of this recipe as noted in being found in De Cibis as known to modern scholars. However, Dalby notes that the information in his book are all from sources that date to the middle ages.
Original Recipe (from Anecdota Medica Graeca):
Translation: by Andrew Dalby
Combine two cups of flour with yeast, salt, caraway seeds and ground grains of paradise. Heat water to 120°-130°F. Beat flour mixture with water for about 5 minutes. Slowly add remaining flour and knead until bread dough feels elastic. Rest in bowl, covered, for about 1 hour until dough doubles in size. Punch down dough and reshape. Rest again in bowl for another hour until dough doubles in size. Punch down and split. Cut into two equal parts and form round balls. Place balls of dough, seam side down on baking sheet. Bake in preheated oven at 400°F for about 30 minutes or until loaves sound when lightly tapped.
Dalby, Andrew, Flavours of Byzantium, Great Britain: Prospect Books, 2003
Scully, Terence, The Art of Cookery in the Middle Ages, Great Britain: The Boydell Press, 1995
Laiou, Angeliki E., Ed., The Economic History of Byzantium: From the Seventh through the Fifteenth Century, Washington D.C.: Dumbarton Oaks Research Library and Collection, 2002
Ermerins, Franciscus Z., ed. N.p.: n.p., n.d. Anecdota Medica Graeca. Google Books, 3 Oct. 2006. Web. 24 July 2012. <http://books.google.com/books?id=sucDAAAAQAA>. A Greek text with the title "Peri trophon"/"De cibis" (on food) with a latin translation by Ermerins