I am a total bread-baking nerd, and I read Miguel Esquirol Rios's experience trying to recreate this ancient Egyptian bread with total fascination. Using just a "recipe" written in hieroglyphics and a few pounds of emmer wheat, he managed to make an edible loaf! A loaf, no less, that was great paired with lentil soup.
Along with the play-by-play of his bread-baking adventure, I was also really captivated by Rios's historical notes, explaining the role of grains and bread in the daily life of ancient Egyptians. Anyone want to build a clay oven with me over the holidays?
→ Read More: Ancient Egyptian Bread by Miguel Esquirol Rios on the Historical Cooking Project