So, I’m taking another crack at brewing a Sumerian beer. And the first step, is making a Sumerian bread called bappir. Here’s the recipe:

  • 24oz organic barley flour
  • 16oz warm water
  • 8oz grape nuts cereal (flour, malted barley flour, salt, yeast)
  • 8oz honey
  • generous amount of freshly ground coriander
  • generous amount of freshly ground cardamom
  • generous amount of ceylon (true) cinnamon
Mix everything. The dough tastes pretty good, and the grape nuts give some texture to it, but without the bits of hull the original probably had. Form into flat, cookie shapes on a baking stone. Bake for 35 min at 375F, then flip ’em over and bake again. I need to get ahold of some date syrup to try that in alternate to the honey.