Biblical Bread Baking Like the Ancient

Israelites
Experimental archaeology at Tell Halif, Israel
Cynthia Shafer-Elliott 07/29/2015

This summer, a team from the Tell Halif archaeological excavation decided to make their
own tannur (oven) and bake bread in it. Here, William Jessup University students Rose Kania and
Jessica Rentz and Tell Halif supervisor Tim Frank make the clay mixture out of which the tannur will be
made. Photo: Courtesy of Cynthia Shafer-Elliott.
In his book Cooked: A Natural History of Transformation, well-known food author Michael Pollan
observes a curious paradox regarding cooking within American culture: The less cooking we were
doing in our own lives, it seemed, the more that food and its vicarious preparation transfixed us.1 In
other words, the further away we get from our foodboth in growing it and cooking itthe more of a
central role it plays in our society. Pollan points to the massive popularity of TV shows devoted to food
and celebrity chefs as proof of our fascination with food.
This is an interesting observation that forces me to ponder my own fascination with food,
which goes beyond watching the food network, surfing Pinterest for new recipes, or
serving a meal to my family or guests. Food as a subject boiled-over (pun intended) into
my academic research interests, too. In general, I study the cultural context of ancient
Israel both as it is found archaeologically and as it is reflected in the Hebrew Bible. More
particularly, I am curious about the daily lives of the ancient Israelites. Some questions
about daily life that interest me are: How did the ancient Israelites live? What did they
eat? How did they cook it? In the early days of my research, I found that there was a lack
of information on what the ancient Israelites ate and how they prepared it. Fortunately,
interest in food is now a subject of research within both Biblical studies and the
archaeology of the Southern Levant (which includes ancient Israel).

William Jessup University students Rose Kania and Jessica Rentz, along with fellow volunteer Samara
Wright and Tell Halif supervisor Tim Frank, making the first ring of the tannur. Photo: Courtesy of
Cynthia Shafer-Elliott.

I study what the ancient Israelites ate and how they prepared it; but, like Pollan suggests, I am
disconnected not only from the food that I eat, but also the food that I study. One possible remedy for
this disconnection to ancient food is to conduct an archaeological experiment. This summer, student
volunteers on the Tell Halif archaeological excavationin Israel suggested that we try to make our
owntannur (i.e., oven) and bake bread in it. My colleague and fellow Tell Halif supervisor Tim Frank
has made atannur before, so under his guidance, we built one behind the Halif archaeological lab at
Kibbutz Lahav.2
First, a brief description of what we were trying to build. There are a few different types of
traditional ovens that are still used today in the Middle East. One of the most common
oven types is the tannur. A modern tannur is a beehive-shaped clay oven, usually close to
one meter high, and will typically have two openings: one at the bottom and one at the
top. Ethnoarchaeological studies show that after a fire fueled by kindling and animal dung
is built on the floor of the tannur, the ashes are raked out of the bottom opening, before
using the top opening to slap the dough onto the interior walls or even the floor to bake.
Platters and cooking pots could also be placed on top of the upper opening and used for
baking or cooking, respectively. Although most archaeological reports refer to ovens as
a tabun, they are more like the tannur type of oven. The term tannur is found in the
Hebrew Bible fifteen times, seven of which refer to an oven used to bake bread (Exodus
8:3; Leviticus 2:4, 7:9; 11:35; 26:26; Hosea 7:4, 67).
The free eBook Life in the Ancient World guides you through craft centers in ancient
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Cynthia Shafer-Elliott with the complete tannur. Photo: Courtesy of Seung Ho Bang.
Our experiment began one morning as we excavated by collecting five buckets of sifted dirt (though
only half of the last one was used). It is important that the soil contains clay, and the soil at Tell Halif
was perfectly acceptable for this experiment. The next day, Tim went down to the kibbutz stables and
collected one bucket of straw. We gathered the next afternoon behind the excavation lab and cleared a
place to begin our construction of a tannur. The ground where the oven was placed was moistened
before one bucket of dirt was emptied onto it and the straw mixed in. Water was emptied into the
middle of the dirt and straw and was used to knead the mixture together. More water and dirt was
added and kneaded until the clay mixture had a medium-stiff consistency. Portions of the clay mixture
were laid out in a circle and shaped in such a way as to attach it to the ground. The lower rung was
extended to a height of approximately 4 inches, slightly inclining inward, and was then smoothed over.
Once the bottom rung was complete, the process was repeated over the following days as the oven
slowly dried. Each successive layer, slightly inclining, was added, until the tannur was approximately
12.513 inches high with a 19.5 inch-wide mouth.

Some of the Tell Halif excavation team on baking night. Photo: Courtesy of Seung Ho Bang.
To complete the hardening process, a fire was lit using straw and pine cones inside and
immediately surrounding the tannurs walls on the outside. A few days later, dough was
made using flour, water, yeast and a tiny bit of sugar (honey would have been more
authentic, but none could be found. Salt could not be found, as well). After the dough had
risen and was kneaded, it was divided into small balls and left to rise further. A fire was lit
inside the tannur using straw and pine cones. Once thetannur was hot enough, the balls
of dough were flattened into small loaves and were slapped onto the inside walls. The
loaves only needed a few minutes to bake, after which the bread was removed carefully
and consumed by the group. About the experiment, Rose, a student from William Jessup
University, commented, I couldnt help but become more familiar with the [ancient]
bread-baking process. Firsthand experience with the mud, bread and fire is far more
didactic than any textbook, slideshow or lecture. Being part of this experiment was
fascinating and eye-opening! We were all pleasantly surprised at how well
the tannur worked and how tasty the bread turned out.

Small loaves of pita bread baking on the inside of thetannur. Photo: Courtesy of Seung Ho Bang.

Small loaves of bread that were baked on the inside walls of the tannur. Photo: Courtesy of Seung Ho
Bang.
Like many ancient societies, the Israelites were dependent upon cereals; so much so that
the word for bread, lechem, is synonymous with food. The process of turning grain into
flour, then into dough, and finally into bread, would have been time-consumingnot to
mention the construction and maintenance of the tannur itself. Today, the immediate
demand for food can be easily obtained; but, as a consequence, the connection to the
food that we eat has weakenedand, to some extent, the connection to our own histories
has weakened as well. Archaeology helps us physically connect to the past, and, in this
instance, in some small way, it helped connect us to the food of the ancient Israelites.

Cynthia Shafer-Elliott, Ph.D., is Associate Professor of Hebrew Bible at William

Jessup University in Rocklin, California. Dr. Shafer-Elliott has been part of several archaeological
excavations in Israel and is currently serving on the staff of the Tell Halif excavations. She is interested
in the daily lives of the average Israelite and Judahite household, including economics, food
preparation and consumption, religion and the roles and relationships of the family. Her book Food in
Ancient Judah: Domestic Cooking in the Time of the Hebrew Bible is published through Routledge,
and she is currently editing a volume entitled The Five-Minute Archaeologist for Equinox.

Notes:
1. Michael Pollan, Cooked: A Natural History of Transformation (New York: Penguin Books,
2013), p. 3.
2. A special thanks to Tim Frank for guiding us through this project. For more information
on experimental archaeology and baking, please see University of Evansville Associate
Professor of Archaeology Jennie Ebelings work.

Related reading in Bible History Daily:

Fruit in the Bible

The 10 Strangest Foods in the Bible
A Feast for the Senses and the Soul
Making Sense of Kosher Laws