![cover image](https://wikiwandv2-19431.kxcdn.com/_next/image?url=https://upload.wikimedia.org/wikipedia/commons/thumb/1/10/Bappir.jpg/640px-Bappir.jpg&w=640&q=50)
Bappir
Sumerian Dish of Twice-baked barley bread / From Wikipedia, the free encyclopedia
Bappir was a Sumerian twice-baked barley bread that was primarily used in ancient Mesopotamian beer brewing. Historical research done at Anchor Brewing Co. in 1989 (documented in Charlie Papazian's Home Brewer's Companion (ISBN 0-380-77287-6)) reconstructed a bread made from malted barley and barley flour with honey, spices[1] and water and baked until hard enough to store for long periods of time; the finished product was probably crumbled and mixed with water, malt and either dates or honey and allowed to ferment for a few days, producing a somewhat sweet brew. It seems to have been drunk flat without bottling or conditioning with a straw in the manner that yerba mate is drunk now.
This article needs additional citations for verification. (February 2022) |
![]() | |
Type | Bread |
---|---|
Place of origin | Ancient Mesopotamia |
Main ingredients | Malted barley, barley flour, honey, water |
Other information | Used for brewing beer |
It is thought that bappir was seldom baked with the intent of being eaten; its storage qualities made it a good candidate for an emergency ration in times of scarcity, but its primary use seems to have been beer-making.
A modern interpretation of Sumerian bappir bread was brewed and bottled in 2016 by Anchorbrew.[2]