Egyptian beer bread

In ancient Egypt, since my attempt (4500 BC), the beer was an important element of daily nutrition, but curiously was prepared mostly with bread. Indeed, seen from the point of view of Brewer, the bread could also be considered a sort of semi finished products indispensable for the preparation of beer. In large tanks, the journeymen bakers she kneaded with the feet, sorreggendosi with a pole, a large mass of barley flour (and even spelled) with water. With the dough obtained filled small texts, like our terracotta pots for plants, tall by 5 to 25 cm. They piled up in pyramids, lit the fire under the stack and thus cooked them only superficially. They were careful, indeed, that the loaves are still raw, so you can later ferment. Removed the half-baked loaves from fornette, breaking them, ammollavano them in water that contains date paste (cheaper, of course, honey) and left to ferment in the tanks. The dough was then filtered and the liquid obtained was decanted into large jars with lids closed. This beer can vary to taste, flavour and strength depending on the corn, the amount of sugars and herbs used in steeping (salviasclarea, horseradish, angelica, cardamom etc.). But the Egyptians did not use neither the hops nor the caramel of sugar and then the Egyptian beer was supposed to taste, colour and a totally different flavor from our modern beers. At least until 1440 BC and beyond (new Kingdom) Egyptian beer was still prepared in this way, without the prior germination of barley grains in water, instead using the molds and the spontaneous unrest and airborne in the flour.