Archaeologists have discovered a remarkably well-preserved 5,000-year-old loaf of bread during excavations in Turkey.

The ancient bread was found buried under the threshold of a Bronze Age home near the Küllüoba Mound in Eskişehir in September 2024.

The discovery was only revealed at the end of May 2025. Unlike other ancient bread finds, this loaf had been both baked and charred, which enabled its extraordinary preservation over millennia.

Its burnt state and subsequent burial allowed the bread to survive intact for over 5,000 years until archaeologists uncovered it during the excavation of the ancient dwelling.

The burnt loaf gave bakers a clue as to how to recreate it

Analysis of the carbonised bread revealed its composition, enabling modern bakers to recreate the ancient recipe with remarkable success.

Dr Murat Türkteki, head of the excavation from Bilecik Şeyh Edebali University, explained the bread's ingredients: "Among them, there is 'gernik' wheat, also known as emmer, and we have even come across a subgroup known as 'kavılca' today. That's 90 percent of the bread. There are also some lentils in it."

The analysis also revealed baking details, with Türkteki noting the bread was "exposed to a temperature of around 150 degrees Celsius and cooked, it cooks better on the outside and less on the inside."

Local Turkish bakers have now successfully recreated the recipe, producing bread that is low in gluten and high in protein, just as it was 5,000 years ago.

Employees of Halk Ekmek recreate the bread

Ayse Unluce, Eskisehir mayor, who had the idea to reproduce Kulluoba bread

The recreated ancient bread has become a sensation across Turkish bakeries, with locals queuing to sample this piece of culinary history.

Bakeries have been consistently selling out of the small loaves they produce based on the 5,000-year-old recipe, with city officials saying they want to bring the recipe.

Eskişehir mayor Ayşe Ünlüce told local media: "We were very moved by this discovery. Talking to our excavation director, I wondered if we could reproduce this bread.

"We need strong policies on this subject. Cultivating ancient wheat will be a symbolic step in this direction. These lands have preserved this bread for 5,000 years and given us this gift. We have a duty to protect this heritage and pass it on.”

A batch of freshly cooked Kulluoba breads

The first Kulluoba loaves cost 50 Turkish lira (around 94p) and sold out within hours.

Customer Suzan Kuru told local media: "I rushed because I was afraid there wouldn’t be any left.

"I’m curious about the taste of this ancient bread."