Szekernyés, László (2023) Bread or Flatbread? : An Archaeological Attempt to Reconstruct Roman Bread. Hungarian Archaeology, 12 (4). pp. 22-29. ISSN 24160296
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Official URL: http://doi.org/10.36338/ha.2023.4.5
Abstract
This publication presents an attempt to reconstruct bread-making in Roman times, from grinding the grain to baking. It aims to shed light on the quality of grist and flour ground with Roman hand mills and the bread made of them. During the archaeological experiment, the duration of the grinding process, the quality of the flours, and the texture and taste of the final products were examined and compared to products of modern food industry.
| Item Type: | Article |
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| Uncontrolled Keywords: | Roman hand mill, Roman bread, flour, yeast, sourdough, panis, sieve |
| Subjects: | C Auxiliary Sciences of History / történeti segédtudományok > CC Archaeology / régészet |
| Depositing User: | Dr Kyra Lyublyanovics |
| Date Deposited: | 08 Feb 2026 16:54 |
| Last Modified: | 08 Feb 2026 16:55 |
| URI: | https://real.mtak.hu/id/eprint/233527 |
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