Leavened bread in ancient Egypt

In ancient Egyptian, the word for bread was the same as the word for life.

Unleavened bread was the primitive food of man, in the early stages of civilization and before he learned to leaven it.

It was adopted by the Jews on their departure across the desert from Goshen, was the simplest mode of preparing bread in the wilderness; and has ever been the daily food of the Arabia nomads.

Emmer wheat and barley are by far the most common grains of ancient Egypt, while other varieties of these species and some millet have also been identified.

In the beginning, the simplest Egyptian was made from flour mixed with water and salt, patted into flat circle with the hands laid on a hot rock next to the fire to cook.

In appearance and production, it resembles the modern Egyptian pita bread.

Later, more elaborate shapes were made.

Egypt produced the first leavened bread perhaps by accident. One theory is that yeast landed on some dough left out; another is that ale was mixed with the flour instead of water,

In any case, the gluten in the flour went to work and the bread puffed up – still an awe inspiring event.

A sourdough method was employed for leavened bread. Remnants of a previous batch of dough or barn from a batch of beer was mixed with new dough and allowed to ferment or sour overnight.

This method of sourdough in bread leavening developed in ancient Egypt approximately 3000 BC and from there spread gradually to Europe, throughout ancient Greece and the Roman Empire until present.
Leavened bread in ancient Egypt