Ancient Anatolians baked nutrient-dense loaves of wheat and lentils for building closure rituals
Archaeologists at Küllüoba Höyük discovered a 5,000-year-old carbonized loaf of bread made from emmer wheat and protein-rich lentils, revealing that Early Bronze Age Anatolians used nutrient-dense baking for spiritual closure rituals.
A carbonized loaf of bread discovered at the Küllüoba Höyük settlement in Turkey provides a rare glimpse into the culinary and ritual life of 3000 BC Anatolia. Measuring 12 centimeters wide and 2.5 centimeters thick, the loaf was crafted from a mixture of coarsely ground emmer wheat and lentils. Scanning electron microscopy has revealed air voids within the structure, suggesting the dough was kneaded and possibly leavened before being baked at temperatures exceeding 150 degrees Celsius.
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