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Scientist Bakes Bread From 4,500-Year-Old Yeast, Says The Flavor Is Incredible

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Bread, bread, glorious bread. You can dunk it in delicious sauces. Spread cheese on it. Toast it. Or eat it all by itself. There’s nothing like a warm roll on a crisp British morning or a fresh baguette (or two) while watching the sun rise above the Seine. You can practically hear English sheep bleating and French accordions playing as you’re reading this. Who doesn’t love bread, the food staple that’s been around since the dawn of civilization? And don’t even get me started on pastries.

One man who is head-over-heels in love with baking is Seamus Blackley, a scientist who used 4,500-year-old yeast to bake a loaf of bread. That’s as cool as it looks delicious! It seems like doing this project was one of the happiest moments in the scientist’s entire life. Fun fact: Blackley is known far and wide as the father of the Xbox. From baking to consoles, talk about the 21st century’s Leonardo da Vinci.

More info: Twitter

Seamus Blackley collected ancient yeast samples from 4,500-year-old Egyptian pottery

Scientist Bakes Bread From 4,500-Year-Old Yeast, Says The Flavor Is Incredible

Image credits: Seamus Blackley

Scientist Bakes Bread From 4,500-Year-Old Yeast, Says The Flavor Is Incredible

Image credits: Seamus Blackley

Scientist Bakes Bread From 4,500-Year-Old Yeast, Says The Flavor Is Incredible

Image credits: Seamus Blackley

Scientist Bakes Bread From 4,500-Year-Old Yeast, Says The Flavor Is Incredible

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Image credits: Seamus Blackley

Blackley posted on Twitter how he, together with a pair of scientists (an Egyptologist and a microbiologist), collected yeast from 4,500-year-old Egyptian pottery. They took samples from containers they suspected were used for bread-making and beer-brewing in Ancient Egypt. Blackley kept a single sample of the antique yeast and used milled barley, as well as Einkorn flour to ‘awaken’ the yeast. After a week’s worth of patient waiting, the scientist was ready to start baking!

Bored Panda interviewed Dr. Serena Love, Honorary Research Fellow in Archaeology at the University of Queensland, and one of the scientists working together with Blackley: “Seamus wanted ancient yeast to bake bread with and I want to brew beer with it. I got us access to museum collections and Seamus collected some samples in late July. We’ve been working on this since May.”

Dr. Love also told Bored Panda that she’ll “get to taste the bread tomorrow! Pretty excited! Brewing beer is next.”

Scientist Bakes Bread From 4,500-Year-Old Yeast, Says The Flavor Is Incredible

Image credits: Seamus Blackley

Scientist Bakes Bread From 4,500-Year-Old Yeast, Says The Flavor Is Incredible

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Image credits: Seamus Blackley

Scientist Bakes Bread From 4,500-Year-Old Yeast, Says The Flavor Is Incredible

Image credits: Seamus Blackley

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The father of the Xbox tried to use the same ingredients that Ancient Egyptians would have used for bread-baking and described the smell of the 4,500-year-old yeast, and the bread as something different from what we’re used to: “The crumb is light and airy, especially for a 100% ancient grain loaf. The aroma and flavor are incredible. I’m emotional. It’s really different, and you can easily tell even if you’re not a bread nerd. This is incredibly exciting, and I’m so amazed that it worked.”

Scientist Bakes Bread From 4,500-Year-Old Yeast, Says The Flavor Is Incredible

Image credits: Seamus Blackley

Scientist Bakes Bread From 4,500-Year-Old Yeast, Says The Flavor Is Incredible

Image credits: Seamus Blackley

Scientist Bakes Bread From 4,500-Year-Old Yeast, Says The Flavor Is Incredible

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Image credits: Seamus Blackley

Blackley’s gastronomic excitement is understandable. Scientists have been experimenting with ancient food cultures for quite some time now. For example, in May 2019, scientists from Israel’s Hebrew University of Jerusalem brewed beer from 5,000-year-old yeast, found on pottery shards that were used as beer jugs in times barely-remembered.

Blackley ‘fed’ the yeast with barley and Einkorn flour

Scientist Bakes Bread From 4,500-Year-Old Yeast, Says The Flavor Is Incredible

Image credits: Seamus Blackley

Scientist Bakes Bread From 4,500-Year-Old Yeast, Says The Flavor Is Incredible

Image credits: Seamus Blackley

Scientist Bakes Bread From 4,500-Year-Old Yeast, Says The Flavor Is Incredible

Image credits: Seamus Blackley

Scientist Bakes Bread From 4,500-Year-Old Yeast, Says The Flavor Is Incredible

Image credits: Seamus Blackley

Scientist Bakes Bread From 4,500-Year-Old Yeast, Says The Flavor Is Incredible

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Image credits: Seamus Blackley

It’s no surprise that Blackley used yeast cultures found in Ancient Egyptian pottery — it was their MVP. Egyptians loved bread, and made it their staple: people of all classes and creeds would eat bread at every meal. Would you be willing to try Blackley’s antique bread recipe? How different do you think bread with Ancient Egyptian yeast is likely to be from store-bought loaves? Let us know in the comments below, while I go get myself a baguette and some cheese.

After waiting for a week, it was time to get baking!

Scientist Bakes Bread From 4,500-Year-Old Yeast, Says The Flavor Is Incredible

Image credits: Seamus Blackley

Scientist Bakes Bread From 4,500-Year-Old Yeast, Says The Flavor Is Incredible

Image credits: Seamus Blackley

Scientist Bakes Bread From 4,500-Year-Old Yeast, Says The Flavor Is Incredible

Image credits: Seamus Blackley

The scientist used the same ingredients Ancient Egyptians used for their bread

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Scientist Bakes Bread From 4,500-Year-Old Yeast, Says The Flavor Is Incredible

Image credits: Seamus Blackley

Scientist Bakes Bread From 4,500-Year-Old Yeast, Says The Flavor Is Incredible

Image credits: Seamus Blackley

Scientist Bakes Bread From 4,500-Year-Old Yeast, Says The Flavor Is Incredible

Image credits: Seamus Blackley

Scientist Bakes Bread From 4,500-Year-Old Yeast, Says The Flavor Is Incredible

Image credits: Seamus Blackley

Scientist Bakes Bread From 4,500-Year-Old Yeast, Says The Flavor Is Incredible

Image credits: Seamus Blackley

Scientist Bakes Bread From 4,500-Year-Old Yeast, Says The Flavor Is Incredible

Image credits: Seamus Blackley

Scientist Bakes Bread From 4,500-Year-Old Yeast, Says The Flavor Is Incredible

ADVERTISEMENT

Image credits: Seamus Blackley

Scientist Bakes Bread From 4,500-Year-Old Yeast, Says The Flavor Is Incredible

Image credits: Seamus Blackley

Blackley was extremely happy his project was a success — his bread looked absolutely ravishing!

Scientist Bakes Bread From 4,500-Year-Old Yeast, Says The Flavor Is Incredible

Image credits: Seamus Blackley

Scientist Bakes Bread From 4,500-Year-Old Yeast, Says The Flavor Is Incredible

Image credits: Seamus Blackley

Scientist Bakes Bread From 4,500-Year-Old Yeast, Says The Flavor Is Incredible

Image credits: Seamus Blackley

Scientist Bakes Bread From 4,500-Year-Old Yeast, Says The Flavor Is Incredible

Image credits: Seamus Blackley

Scientist Bakes Bread From 4,500-Year-Old Yeast, Says The Flavor Is Incredible

ADVERTISEMENT

Image credits: Seamus Blackley

Scientist Bakes Bread From 4,500-Year-Old Yeast, Says The Flavor Is Incredible

Image credits: Seamus Blackley

Scientist Bakes Bread From 4,500-Year-Old Yeast, Says The Flavor Is Incredible

Image credits: Seamus Blackley

Scientist Bakes Bread From 4,500-Year-Old Yeast, Says The Flavor Is Incredible

Image credits: Seamus Blackley

Scientist Bakes Bread From 4,500-Year-Old Yeast, Says The Flavor Is Incredible

Image credits: Seamus Blackley

Scientist Bakes Bread From 4,500-Year-Old Yeast, Says The Flavor Is Incredible

Image credits: Seamus Blackley

Scientist Bakes Bread From 4,500-Year-Old Yeast, Says The Flavor Is Incredible

Image credits: socalbio.org

People loved Blackley’s idea to bake antique bread and kept making Ancient Egyptian jokes

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Scientist Bakes Bread From 4,500-Year-Old Yeast, Says The Flavor Is Incredible

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Scientist Bakes Bread From 4,500-Year-Old Yeast, Says The Flavor Is Incredible

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Scientist Bakes Bread From 4,500-Year-Old Yeast, Says The Flavor Is Incredible

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Scientist Bakes Bread From 4,500-Year-Old Yeast, Says The Flavor Is Incredible

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Scientist Bakes Bread From 4,500-Year-Old Yeast, Says The Flavor Is Incredible

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Scientist Bakes Bread From 4,500-Year-Old Yeast, Says The Flavor Is Incredible

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Scientist Bakes Bread From 4,500-Year-Old Yeast, Says The Flavor Is Incredible

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Scientist Bakes Bread From 4,500-Year-Old Yeast, Says The Flavor Is Incredible

Scientist Bakes Bread From 4,500-Year-Old Yeast, Says The Flavor Is Incredible

Scientist Bakes Bread From 4,500-Year-Old Yeast, Says The Flavor Is Incredible

Scientist Bakes Bread From 4,500-Year-Old Yeast, Says The Flavor Is Incredible

Scientist Bakes Bread From 4,500-Year-Old Yeast, Says The Flavor Is Incredible

Jonas Grinevičius

Storytelling, journalism, and art are a core part of who I am. I've been writing and drawing ever since I could walk—there is nothing else I'd rather do. My formal education, however, is focused on politics, philosophy, and economics because I've always been curious about the gap between the ideal and the real. At work, I'm a Senior Writer and I cover a broad range of topics that I'm passionate about: from psychology and changes in work culture to healthy living, relationships, and design. In my spare time, I'm an avid hiker and reader, enjoy writing short stories, and love to doodle. I thrive when I'm outdoors, going on small adventures in nature. However, you can also find me enjoying a big mug of coffee with a good book (or ten) and entertaining friends with fantasy tabletop games and sci-fi movies.

Storytelling, journalism, and art are a core part of who I am. I've been writing and drawing ever since I could walk—there is nothing else I'd rather do. My formal education, however, is focused on politics, philosophy, and economics because I've always been curious about the gap between the ideal and the real. At work, I'm a Senior Writer and I cover a broad range of topics that I'm passionate about: from psychology and changes in work culture to healthy living, relationships, and design. In my spare time, I'm an avid hiker and reader, enjoy writing short stories, and love to doodle. I thrive when I'm outdoors, going on small adventures in nature. However, you can also find me enjoying a big mug of coffee with a good book (or ten) and entertaining friends with fantasy tabletop games and sci-fi movies.

Justinas Keturka

I'm the Visual Editor at Bored Panda, responsible for ensuring that everything our audience sees is top-notch and well-researched. What I love most about my job? Discovering new things about the world and immersing myself in exceptional photography and art.

I'm the Visual Editor at Bored Panda, responsible for ensuring that everything our audience sees is top-notch and well-researched. What I love most about my job? Discovering new things about the world and immersing myself in exceptional photography and art.

What do you think ?

Frieder Leimenstoll 5 years ago (edited)

"Bake like an Egyptian" ... wait, are you sure this is the correct song?

18points

Alex Bailey 5 years ago

I know I'm going to be singing THAT for hours now.

5points

Load More Replies...

tuzdayschild 5 years ago

Oh dear, I just know he's awakened some ancient evil that's going to come alive as soon as it makes contact with roast beef.

12points

Grumble O'Pug 5 years ago

Awesome!!

4points

Load More Comments

Frieder Leimenstoll 5 years ago (edited)

"Bake like an Egyptian" ... wait, are you sure this is the correct song?

18points

Alex Bailey 5 years ago

I know I'm going to be singing THAT for hours now.

5points

Load More Replies...

tuzdayschild 5 years ago

Oh dear, I just know he's awakened some ancient evil that's going to come alive as soon as it makes contact with roast beef.

12points

Grumble O'Pug 5 years ago

Awesome!!

4points

Load More Comments

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