Back in 1999, an archaeological dig in Yarnton, Oxfordshire, “unearthed two 5,000-year-old pieces of bread – the earliest fragments of bread to be recovered in the British Isles”.
Despite my enthusiasm for history, British food history and bread in general, I’d not heard about this before, so thanks to Jeremy Cherfas and his Newsletter from Eat This Podcast.
It’s a wonderful story. Not only is it amazing to have such fragments, which survived as they were charred and have been carbon dated as from “between 3,620 and 3,350 BC”, but also, in this era of blanket demonisation of bread, it’s a salient reminder of how long humanity has had an important relationship with grain-based foods. Even here in Britain, which was, a long way from the civilisations of the Middle East, central Asia, China etc.
At the time of the announcement, they had identified one of the grains as barley. I wonder if they managed to identify any more of the ingredients and if anyone had a go at re-creating the ancient loaf? It sounds like an interesting challenge, but one would need not only true ancient grain varieties, but also a quern-stones to mill them. That’s not something that’s part of my kitchen kit at this point.