Sustainability: 5,000-Year-Old Bread Recipe Resurrected in Turkey

Turkish archaeologists have discovered a loaf of bread that is approximately 5,000 years old, during an excavation at the Kulluoba site, located 35 kilometers from Eskişehir, in central Turkey. According to the coordinator of the excavations, Murat Turkteki, it is the oldest yeast-baked bread discovered so far, which has managed to retain its shape almost completely. The bread, round and flat, with a diameter of 12 centimeters, was found charred and buried under the threshold of a Bronze Age dwelling (approximately 3,300 BC). Part of it had been torn out before burning, suggesting, according to the archaeologists, a possible abundance ritual.

• A Window into Pre-Hittite Anatolian Civilization

The civilization of Kulluoba, which preceded the Hittite culture, remains largely enigmatic. The lack of written records makes discoveries like this one all the more precious.

"Kulluoba was an urban center with agricultural, commercial and mining activities, but also with a well-defined social structure," said archaeologist Deniz Sari. Residents often buried their old homes and built new ones on top of them, forming layered mounds.

• Ancient recipe comes to life again

The composition of the ancient bread was analyzed: emmer wheat flour (an extinct variety in Turkey), lentil seeds and a type of vegetable yeast, most likely from a still unidentified leaf. Inspired by the discovery, representatives of the Eskişehir city hall decided to reproduce the bread. "We were very excited about this discovery and wondered if we could bring this recipe to life," said Ayse Unluce, the city's mayor. The municipal bakery Halk Ekmek now produces 300 "Kulluoba" loaves a day, using Kavilca wheat - an ancient variety similar to emmer - as well as bulgur and lentils. The bread is low in gluten, preservative-free and rich in nutrients.

• A product in high demand and with agricultural potential

The first 300-gram loaves sold out in just a few hours, at a price of 50 Turkish liras (about 1.12 euros). The residents of Eskişehir enthusiastically welcomed the initiative. The Eskişehir area is currently experiencing severe drought. In this context, Kulluoba bread is becoming a symbol of sustainability. The Kavilca wheat used in the reproduced recipe requires much less water and is resistant to disease - essential traits in a changing climate. "Our ancestors are teaching us a lesson. It is time to reorient ourselves towards traditional, resource-efficient crops," said Mayor Ayse Unluce, advocating for public policies that support the cultivation of ancient wheat varieties.