In this project, B. Waddell recreated ancient baking methods to make ancient regional bread dishes. Among the baked goods were Athenian poppy seed bread and barley rolls of Lesbos. Recipes and methods were pulled from both ancient sources themselves (Hesiod) and modern scholarly materials about ancient baking techniques (R. Curtis' Ancient Food Technology). Although an ancient ipnos (oven) was not available to bake for this project, the recipes and specific baking instruction were written by combing ancient methods to a modern oven. Ingredients included whole milk, yeast, honey, whole wheat flour, eggs, and olive oil.
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