What type of bread did ancient egyptians eat?

Ancient Egyptians enjoyed a variety of breads, some of which are still eaten today. Here's a breakdown:

Common Types:

* Emmer Wheat Bread: This was the most popular type of bread. Emmer wheat, a hard grain, was ground into flour and used to make flatbreads, often baked in a clay oven.

* Barley Bread: Barley was another common grain used for breadmaking. It often had a more dense and gritty texture than emmer wheat bread.

* "Tef" Bread: Though less common, "tef" (a type of grass) was used for bread.

Forms of Bread:

* Flatbreads: Similar to tortillas, these were thin and unleavened, cooked on hot stones or in clay ovens. They were versatile, used for wrapping food or eaten on their own.

* Round Loaves: These were more substantial, sometimes leavened and baked in a round shape.

* "Kus" Bread: A type of sweet bread, probably made from honey and dates.

Interesting Facts:

* Bread as Currency: Bread was so important in ancient Egypt that it was sometimes used as a form of payment or bartering.

* Bread Making: The process of making bread involved grinding grains by hand using querns (hand-held mills), mixing the flour with water, and then baking.

Important Note: There was a wide range of bread types and variations, depending on the region, time period, and social status.

It's fascinating to learn how ancient Egyptians used grains and their ingenuity to create a variety of breads that sustained their lives.