On Bread —

The heads of wheat and barley could, of course, be eaten raw, or toasted, but the truly “civilized” way was to process them into flour^[3]. This was most often done by hand on a daily, as-need basis.^[4] Dough would then be mixed up with the flour and a liquid, any add ins like fat, seeds, fruit or courser grain, and could be baked right away or leavened.

The baking process itself also varied greatly. Dough could be flattened and cooked directly in the coals of a fire, it could be baked on a pre-heated flat rock, or on a large, metal circular plate heated over a fire. Ovens were also utilized, with dome ovens and tannur ovens being widely attested to. Ancient Egypt has left us the most prolific evidence of bread baking in its pictorial representations, 3D models and even in the form of ancient loaves themselves. From this we learn that bread was baked in many different shapes, sizes and forms. It could be flat bread or leavened bread, it could be shaped by hand into spirals, loaves or models of other things, it could be stamped or baked in a pottery mould.^[5] Potted and moulded bread were often baked in dome type ovens that facilitated the stacking or placing of pots within the heated structure. The walls of tannur style ovens were utilized to bake bread that had been slapped onto it.^[6]

Whatever process was used it’s clear that bread baking quickly developed into something that was more than just calorie based. It was a significant part of a tradition of modifying the natural world, of becoming creators in our own right. And it’s very interesting that this, cross-culturally, was then offered back to God (or the gods, as it were). Breaking bread was both actually and symbolically an act of love, devotion, and friendship.