Turkish women recreate ancient 3,500-year-old bread

ISTANBUL/CORUM: In the Turkish province of Corum, home to the ancient Hittite capital of Hattusha, a women's cooperative has revived the 3,500-year-old "Hittite bread" mentioned in archaeological tablets, producing it organically using traditional method.

Tuba Topkara, an agricultural engineer who moved with her family from Corum city center to Elvancelebi village a year and a half ago, has joined the 15-member Valide Sultanlar Sofrasi Women's Cooperative, which specialises in traditional baked goods.

While exploring new product ideas, she learned the ancient "Hittite bread" recipe from gastronomy teacher Ulku Mensure Solak.

Topkara, who studied the 2007 book Hittite Cuisine as an Experimental Archaeology Study co-authored by Solak, decided to begin producing "Hittite bread" within the cooperative with Solak's guidance.

Taking on the role of cooperative chair, she partnered with local farmers to plant heirloom wheat seeds. She also restored an unused stone oven in the village for bread production.

Topkara carefully managed the wheat's cultivation and harvest before milling it in a traditional stone mill to produce organic flour. Cooperative members kneaded the dough, which contained organic flour, sourdough starter, rock salt, and spring water, in a wooden trough before baking it over a wood fire in a specially designed stone oven.

Prepared according to 3,500-year-old Hittite tablet recipes, the bread was first offered to the public through the Corum Municipality.