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3mo ago

Reproduced 5,000-Year-Old Bread Sells Out Daily in Eskisehir

Baked from ancient Kavilca wheat with lentils, the bread showcases a low-water agricultural model for climate resilience.

Image
Du pain fabriqué avec de la farine de blé ancestral, de lentilles et de boulgour, comme l'était celui de Kullüoba, dans la boulangerie municipale de Halk Ekmek, à Eskisehir, en Turquie, le 23 mai 2025
Un employé de Halk Ekmek fabrique dans cette boulangerie municipale du pain avec de la farine de blé ancestral, de lentilles et de boulgour, comme l'était celui de Kullüoba, à Eskisehir, en Turquie, le 23 mai 2025
La maire d'Eskisehir, Ayse Ünlüce, à Eskisehir, en Turquie, le 23 mai 2025

Overview

  • Archaeologists discovered the 12 cm-wide loaf in September 2024 at Küllüoba, carbonized and buried beneath the threshold of a Bronze Age house.
  • Scientific analysis identified coarse emmer wheat flour, lentil seeds and an unidentified plant leaf serving as yeast in the original recipe.
  • Eskisehir’s Halk Ekmek bakery has been handcrafting 300 Küllüoba galettes per day since last week, selling each 300 g loaf for 50 Turkish lira.
  • The reproduced bread is rich, filling, low in gluten and preservative-free, closely matching its Bronze Age predecessor.
  • Local officials aim to use the project to revive cultivation of drought-resistant ancient wheat varieties to tackle regional water shortages.