What Role Did Bread Play as a Principal Food in the Ancient Near East?

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The mention of bread in Genesis 43:31 provides insight into the dietary practices of the ancient world. The passage states: “After he washed his face, he came out and, controlling himself, said, ‘Serve the food.’” While the specific mention of bread does not appear in this verse, bread was a staple food in all ancient meals, particularly in Egypt and Canaan. The role of bread as a principal food source is evident throughout the biblical record, where it is often equated with sustenance itself.

How Was Bread Prepared in Biblical Times?

The process of making bread in ancient times was labor-intensive and involved several steps:

Harvesting and Threshing Grain – The two primary grains used for bread-making in the biblical world were wheat and barley. Wheat was considered superior due to its finer texture and better taste, while barley was cheaper and more commonly used by the poor (Ruth 2:17).
Grinding the Grain – The harvested grain was ground into flour using a hand mill or grinding stones. The finer the grind, the better the quality of the bread. The process of grinding was physically demanding and often done by women (Exodus 11:5; Matthew 24:41).
Mixing and Kneading the Dough – The flour was mixed with water, and sometimes salt or leavening agents (such as fermented dough from a previous batch) were added. The dough was then kneaded thoroughly.
Baking the Bread – Bread could be baked in clay ovens (Hebrew tannur), on hot stones, or over an open fire. Egyptian ovens, which were conical structures made of clay, were widely used in ancient times and could bake several loaves at once.

What Types of Bread Were Common?

The Bible references different types of bread, varying in texture, preparation, and ceremonial use:

Leavened Bread – Most everyday bread was leavened, meaning it had a rising agent that made it soft and airy. This type of bread was used in common meals.
Unleavened Bread (Hebrew matzot) – This bread, made without yeast, was significant in Israelite culture, particularly in the observance of Passover (Exodus 12:8, 39). It was quickly baked and had a flat, cracker-like appearance.
Barley Bread – A coarse, less expensive bread often associated with the lower class (Judges 7:13; John 6:9).
Fine Wheat Bread – A more refined and expensive bread made from wheat flour, often served in royal or wealthy households.

Why Was Bread Considered a Symbol of Life and Hospitality?

Bread held profound significance in ancient society, beyond its nutritional value:

Sustenance and Survival – The phrase “bread of life” in Scripture indicates that bread was considered essential for survival (Deuteronomy 8:3; Matthew 4:4).
Hospitality and Fellowship – Offering bread to guests was a customary gesture of hospitality (Genesis 18:6; Judges 19:5). Joseph’s command to serve food in Genesis 43:31 would have included bread as the centerpiece of the meal.
Religious and Ceremonial Use – Bread played a role in worship, such as in the showbread (Leviticus 24:5-9) placed in the tabernacle before Jehovah.

Conclusion

Bread was the foundation of daily sustenance in the ancient Near East, deeply ingrained in social, economic, and religious life. The mention of serving food in Genesis 43:31 underscores its role in formal meals and hospitality customs. Whether in the palaces of Egypt or the humble homes of the Israelites, bread remained the primary element of nourishment, reflecting its enduring significance in biblical history.

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About the Author

EDWARD D. ANDREWS (AS in Criminal Justice, BS in Religion, MA in Biblical Studies, and MDiv in Theology) is CEO and President of Christian Publishing House. He has authored over 220+ books. In addition, Andrews is the Chief Translator of the Updated American Standard Version (UASV).