The oldest toast flies around the shelves – History Blog

Anatolia’s oldest toast is for sale in Eskişehir, northwestern Türkiye. The historic bread dates back to the early Bronze Age (about 3300 BCE) and was excavated on the Kuruba mound. The city recently commissioned a replica of the city, a spurred by the Eskisehir Archaeological Museum, which was an instant success, selling all 300 breads a day.

A large number of farming settlements were seen on the Anatolian plains during the period around 3300-3000 BC. The settlement of the Küllüoba mound is the oldest settlement in the area and has been continuously excavated since 1996.

The five-inch diameter round bread was found in September 2024. One piece was torn off, the rest of the bread was burned and buried near the threshold of the house. Archaeologists believe it is a ritual that brings richness and prosperity to the residence. This burnt retains the bread, allowing the sample to be analyzed to identify its ingredients.

[The head of the Küllüoba excavation team, Professor Murat] Türkteki explained that the bread has been fermented and baked—making it the earliest example of this processed food. “The back of the bread shows white residues called plant rocks – microscopic plants are usually left during fermentation. We are also continuing to study these traces.”

Microscopic analysis showed that the bread contained large particles of a wheat variety called “Gernik wheat” that still exist today but are rarely cultured. Nearly 90% of bread is made from this type of wheat, which uses the basalt stone typical of the era rough.

Gernik wheat is also known as wild wheat. Wild Emmer no longer exists in Türkiye today, and the leaves that play a role in fermentation are not yet known. Lentils were also confirmed. Bread is quickly baked when it exceeds 300°F.

As there is no ancient Emmer, Eskişehir’s public bread company, a municipal bakery offering low-cost bread, decided to use Kavılca wheat, a local heritage cereal close to Emmer, as an alternative. They also use lentil flour, cooked lentils and cooked bulgur.

The bread was packed in a paper bag with information on the back of the Küllüoba mound. So for 50 Turkish lira ($1.28), buyers can get fiber-rich, filled, low-relief, preservative-free bread in the museum information panel of the distant ancestors. No wonder they sell out every day.

The success of the Bronze Age bread revival may also have an impact on agricultural practices in the region.

Once water is available in Eskisehir, it will suffer from drought today.

“We are facing a climate crisis, but we are still growing corn and sunflowers, which requires a lot of water,” the local mayor is overwhelmed. She added: “Our ancestors are teaching us a lesson. Like them, we should move towards less thirst crops.”

The mayor hopes to restore cultivation of Kavilca wheat that is resistant to drought and disease in the region. “We need to make strong policies on this issue. Cultivating ancient wheat will be a symbolic step in this direction,” she said.

“The land has been preserved for 5,000 years and has given us this gift. It is our responsibility to protect this legacy and pass it on.”