Bilecik Şeyh Edebali University
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A Discovery Shedding Light on Culinary Culture from the Küllüoba Excavation: 5,000-Year-Old Bread Unveiled
19 June 2025 Thursday
A Discovery Shedding Light on Culinary Culture from the Küllüoba Excavation: 5,000-Year-Old Bread Unveiled

A 5,000-year-old bread remnant, dated to the 3rd millennium BCE, was unearthed during the Küllüoba Mound excavations led by Prof. Dr. Murat Türkteki, a faculty member in the Department of Archaeology at Bilecik Şeyh Edebali University. Discovered in the Seyitgazi district of Eskişehir, this remarkable finding provides valuable insights into the early dietary culture and ritual practices of Anatolia.

Ritual Bread Found at the Excavation Site

The bread residue was found burned and buried into the floor near the threshold in a back room of a residence. Scientific analyses revealed that the bread was leavened and baked using emmer wheat (Triticum dicoccum) and lentils. The results indicate that this low-gluten, nutrient-rich bread was prepared for ritual purposes and intentionally buried into the floor.

Cultural Heritage Meets Science

Prof. Dr. Murat Türkteki stated that the location and manner of the bread’s burial are strongly linked to ritual practices of the era. It was determined that a piece of the bread was broken off and then the rest was burned and buried, covered with red earth, as part of a fertility-related ritual.

Archaeological Discovery Presented to the Public

The ancient bread was presented to the public during an event held at the Eskişehir ETİ Archaeology Museum as part of International Museum Day celebrations. Eskişehir Governor Hüseyin Aksoy, who attended the event, highlighted the importance of the region’s historical heritage and excavation work, emphasizing the contribution such discoveries make to understanding the past.

From Tradition to the Future: Küllüoba Bread Recreated

Based on the scientific data obtained, “Küllüoba Bread” was recreated using traditional methods by the Eskişehir Metropolitan Municipality and made available to the public in local producer markets. Prepared using flour from kavılca (einkorn), khorasan, gacer wheat, and lentils ground in modern stone mills, the bread stands out as an authentic reflection of cultural heritage carried into the present.

Our University’s Contribution to Cultural Heritage Preservation

We extend our sincere thanks to the academic team leading the excavation, especially Prof. Dr. Murat Türkteki and all researchers involved. We proudly announce that our university will continue to expand its scientific efforts dedicated to uncovering and preserving cultural heritage.

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