Emmer Bread

Introduction: A dense loaf made from emmer wheat flour, using one of the two staple cereals most consistently attested across Iron Age Gallic farming sites.

Cultural Background: Emmer wheat is well documented in Iron Age Gallic and central European archaeobotanical assemblages alongside barley, and simple hearth or griddle-baked breads made without yeast represent the technologically straightforward bread form supported by the basic cooking equipment documented archaeologically at continental Celtic settlements.

Tips: – Emmer flour produces a denser crumb than modern bread wheat; do not expect the same lightness as a modern loaf. – Cook over moderate rather than high heat so the inside cooks through before the outside burns.

Variations: – Naturally vegan as written. – A little butter worked into the dough gives a richer, slightly more tender loaf, reflecting Gaul’s documented dairy use.

Storage: Keeps wrapped at room temperature for 2-3 days.

Reheating: Warm briefly on a dry griddle or in a low oven for a few minutes if a softer texture is preferred.

Nutrition: Per serving (approx.): 190 kcal, 6 g protein, 38 g carbohydrate, 1 g fat, 4 g fibre.

FAQs:

Q: Why griddle- or hearth-bake rather than a modern oven?

A: Domestic ovens of the modern kind were not standard equipment in Iron Age Gallic households; a hot griddle, hearthstone or simple clay oven was the widely available and archaeologically supported method for baking bread of this kind.

Q: How does emmer bread differ from modern wheat bread?

A: It produces a denser, more close-textured crumb than modern bread wheat, similar to loaves made today from farro, emmer’s close modern relative.