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tuesday 07 january 2025
Automatically translated from Basque, translation may contain errors. More information here. 
Tasting the bread of ancient Egypt
- The researcher at the University of Sorbonne, Adeline Bats, has just carried out a project of experimental archaeology that has managed to make bread like the ancient Egyptians using the same tools, processes and raw materials.
Thanks to archaeological footprints and paintings, he has known, for example, that they introduced the dough into long tapered molds and that the bread was cooked in furnaces or open vessels.
On the contrary, the analysis of the organic matter found in the old furnaces and molds concluded that they used the wheat variety called Emmer, which is currently very uncultivated. Result: well cooked and elongated, tasty, low in gluten and easy to digest
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