Gaby
A charred, partial loaf dating to about 3300 B.C. is revealing secrets about ancient bakers and early Neolithic fertility rituals.
A team found the bread during excavations at the archaeological site of Kültepe, near the city of Eskişehir in central Anatolia. It’s one of the oldest known bread samples.
Researchers say the loaf, about 12 centimeters in diameter, had been intentionally burned and buried at a dwelling threshold as part of a fertility ritual aimed at future crops. Electron microscopy showed the bread was made mostly of ancient emmer wheat, lentils, and a natural leavening agent (yeast).
Ancient Bakers Cared About Nutrition and Health
Archaeologists led by Professor Murat Türkteki of Bilecik Şeyh Edebali University found the dough had been fermented and baked at about 150 °C. The loaf had a well-browned crust and a soft interior, Arkeonews reported.
Professor Türkteki noted that emmer wheat, the loaf’s main ingredient, is higher in protein and lower in gluten than modern wheat. The bread would also have provided B vitamins, antioxidants, dietary fiber, and starch that helps regulate blood sugar.
A Ritual for Fertility
The fragment had been intentionally broken off, charred, and buried by the householders, the team says. In that form it was used in a fertility ritual. The find is a rare glimpse into Neolithic spiritual practices involving food.
Professor Türkteki said, “The charring and burial of the bread indicate its ritual use, possibly associated with prosperity and protection.”
A New Life for an Ancient Recipe
Organic artifacts like bread rarely survive for millennia, which makes this find especially valuable. It’s only the second ancient bread sample recovered from Anatolia; the first was an unleavened loaf from Çatalhöyük.
To honor those ancient bakers, the Eskişehir municipality started producing “Kültepe bread” using the reconstructed recipe. It has become popular with locals and tourists. A local bakery bakes 300 loaves a day, selling each for 50 Turkish lira (about $1.30).
Researchers have also found ancient emmer wheat at sites in the Chernivtsi and Ternopil regions. Today, modern varieties of this drought-resistant heritage wheat are grown in Germany, Italy, and Spain.
