The phrase "ancient bread" is correct and usable in written English.
It can be used to describe bread that is very old or refers to traditional bread-making methods from the past.
Example: "The archaeologists discovered remnants of ancient bread in the ruins, providing insight into the diets of early civilizations."
Alternatives: "historic bread" or "old-fashioned bread".
It came fully stocked with an ancient bread slicer, three juicers, four stoves, and just its existence is magical — stepping into it is like the culinary version of Willy Wonka's Chocolate Factory — the smell of the signature green rice, the cauliflower with curry, paprika, cilantro, the slow-roasted salmon.
But we Jews get such a bum rap that we're now associated with a single stale loaf of ancient bread that we decided to celebrate.
Ciabatta and baguettes, both thought of as ancient breads, were actually invented quite recently (ciabatta first came about in 1982).
He also includes sections on ancient breads, such as hearth loaves with sprouted grains and denser, sprouted-grain loaves.
For the first 12 or 13 centuries of its history, pizza was just a word for the ancient hearth bread or various flat oven breads descended from it.
It starts with ancient Egyptian bread — a recipe found on a tomb in Luxor — and ends with "Meat Fruit," a recipe for liver parfait dipped in mandarin jelly and shaped to look like an orange, written by the experimental British chef Heston Blumenthal.
The label on Trader Joe's Ancient Grain Bread boasts 3 grams of fiber and 23 grams of whole grains per slice.
Newer products assert that they're made with grains that "are true to their original form," as Trader Joe's Ancient Grain Bread (made with quinoa, oats, amaranth, Kamut, millet, teff and barley) states on its label.
For those who can enjoy them, ancient grain breads can be a real step forward.
By Miranda Carter By Jia Tolentino By George Packer By Doreen St. Félix By Emily Nussbaum New Bread, Ancient Grains Chad Robertson, of San Francisco's Tartine Bakery, talks bread, natural fermentation, and ancient grains.
New Bread, Ancient Grains Chad Robertson, of San Francisco's Tartine Bakery, talks bread, natural fermentation, and ancient grains.
