Tikvah
Editors’ Pick

February 22, 2021

A French Researcher Recreates Ancient Egyptian Breadmaking

Did Pharaoh’s baker use conical molds?

In the Hebrew Bible there is ample evidence for the importance of grain-production and bread consumption to the people of ancient Egypt—a picture confirmed from many other sources. There are even clues about what grains were grown; for instance, Exodus 9:31-32 states, “Now the flax and barley were smitten, for the barley was in the ear and the flax was in bud, but the wheat and the emmer were not hurt, for they ripen late.” But more knowledge of how the ancient Egyptians baked their bread might also help understand such questions as what, precisely, happened with Israelites’ dough that necessitated their baking it into matzah. Adeline Bats of the Sorbonne has gone to great lengths to recreate Egyptian breadmaking, as Rossella Tercatin explains:

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