Ancient 5,000-year-old bread recipe recreated in Turkey delights locals

An ancient bread recipe found in Turkey is delighting locals with its rich history and unique taste.

: Archaeologists uncovered a 5,000-year-old bread in Eskisehir, Turkey, buried beneath a house, revealing it was made with emmer flour and lentils. The bread's recipe has been recreated by a local bakery, Halk Ekmek, using Kavilca wheat, bulgur, and lentils, selling quickly to locals. This bread, known as 'Kulluoba bread,' highlights drought-resistant crops, prompting municipal subsidies for its affordability. Mayor Ayse Unluce emphasized the lesson in sustainable agriculture from this ancient recipe, urging a shift towards less water-dependent crops.

In September 2024, archaeologists excavating the Bronze Age settlement of Kulluoba Hoyuk in Eskisehir, Turkey, made a remarkable discovery. Beneath the threshold of an ancient house, they unearthed a piece of charred bread, astonishingly well-preserved from over 5,000 years ago. Described as the oldest baked bread found during an excavation, its condition allowed scientists to study its composition closely, revealing it was made using coarsely ground emmer flour, lentil seeds, and a plant leaf for natural leavening, resulting in a pancake-like disc measuring about 12.7 cm in diameter.

Interest in the ancient recipe blossomed, leading a local bakery, Halk Ekmek in Eskisehir, to attempt a modern recreation of the bread. Due to the unavailability of ancient emmer, bakers substituted Kavilca wheat, a related drought-resistant variety, and added bulgur and lentils to mimic the original ingredients. This recreation has become immensely popular among locals, with the first batch of recreated 'Kulluoba bread' selling out almost immediately. The bakery continues to produce about 300 loaves a day.

Economic and environmental factors have further fueled the bread's appeal. Priced at just 50 Turkish lira (approximately $1.30) due to municipal subsidies, the bread's affordability makes it accessible to a broad audience. Moreover, Kavilca wheat's drought-resistant qualities have piqued the interest of local officials and scientists. With Turkey primarily growing water-intensive crops, this wheat offers a sustainable alternative in line with climate adaptation efforts.

Eskisehir's Mayor Ayse Unluce has highlighted the broader lessons from the ancient bread, stating: "Our ancestors are teaching us a lesson. Like them, we should be moving toward less thirsty crops." The initiative illustrates a potential pivot toward sustainable agriculture, aligning with both historical insights and modern environmental needs.

This extraordinary example of culinary archaeology not only revives a piece of ancient heritage but also offers a model for sustainable crop cultivation in response to changing environmental conditions. The community's enthusiastic response is a testament to the blend of historical curiosity, cultural heritage, and environmental necessity, revitalized in this simple yet profound bread.

Sources: Gizmodo, AFP

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