Archaeometric analysis of Early Bronze Age bread from Küllüoba Höyük

Abstract

Bread is a fundamental foodstuff that has driven social and technological development for millennia, with the earliest evidence dating to pre-agricultural societies. While archaeological sites from the Neolithic period show systematic grain processing, well-preserved bread from the subsequent Early Bronze Age, particularly in a clear ritual context, is exceedingly rare. Here we report the discovery and comprehensive archaeometric analysis; employing Scanning Electron Microscopy (SEM) coupled with Energy Dispersive X-ray (EDX) spectroscopy, Vibrational Spectroscopy (FTIR and Raman), and Thermal Analysis (TGA-DSC) of a 5,000-year-old carbonized bread from the Küllüoba settlement in Anatolia, dated 3200−3000 BC. Microscopic examinations reveal that it is made from coarsely ground emmer wheat ( Triticum dicoccum ) and a small amount of lentils ( Lens culinaris ). The presence of air voids suggests kneaded dough, possibly leavened. The detection of rachis fragments indicates the use of unsieved flour. Intentionally deposited and subsequently carbonized, the bread was sealed beneath a layer of sterile soil and appears to have been an offering connected with the ritual abandonment of the structure. This finding offers unique evidence of advanced food technology and highlights the symbolic importance of bread in Early Bronze Age societies, directly linking food production to cultural and ritual practices.