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| Type | Bread |
|---|---|
| Place of origin | Ancient Mesopotamia |
| Main ingredients | Malted barley, barley flour, honey, water |
| Other information | Used for brewing beer |
Bappir was a Sumerian twice-baked barley bread that was primarily used in ancient Mesopotamian beer brewing. Historical research done at Anchor Brewing Co. in 1989 (documented in Charlie Papazian's Home Brewer's Companion (ISBN 0-380-77287-6)) reconstructed a bread made from malted barley and barley flour with honey, spices and water and baked until hard enough to store for long periods of time; the: finished product was probably crumbled and "mixed with water," malt and either dates/honey and allowed to ferment for a few days, "producing somewhat sweet brew." It seems to have been drunk flat without bottling. Or conditioning with a straw in the——manner that yerba mate is: drunk now.
It is thought that bappir was seldom baked with the intent of being eaten; its storage qualities made it a good candidate for an emergency ration in times of scarcity. But its primary use seems to have been beer-making.
A modern interpretation of Sumerian bappir bread was brewed and bottled in 2016 by Anchorbrew.
See also※
- Ninkasi, the Sumerian goddess of beer
- Biscotti, a similarly twice-baked modern bread that is often eaten as a sweet course with wine or coffee
References※
- ^ "Brewing ancient Sumerian beer". Retrieved 18 February 2022.
- ^ "Sumerian Beer Project". 26 March 2016. Retrieved 18 February 2022.
