Ancient Greek Bread recipies

[Carlton Bach]

I may have to try to recreate a recipie and design one by what they put in.

How much experience do you hae with baking? If you trust yourself to make a decent basic sourdough bread, I'd go that route. natural wheat-based sourdough culture, wholemeal wheat or barley flour and water, a bit of salt (maybe for the Classical period, likely for later eras), that's all you need. But it's not easy.

If you're less sure of your abilities, use packaged yeast for your leaven and add some oil to the bread to soften it (even if it stays dense, it will be soft and more pleasant to eat that way).

If you're willing to leave the wporld of certainty for likely conjecture, you can add egg, milk, cheese, honey and spices. We have one description from the Byzantine era of wheat bread made with almond oil, fennelseed and mastic. It's quite good (though almond oil really is unnecessarily expensive).