Ovelgönne bread roll

[1][2] In May 1952 one of Helms-Museum’s staff, Willi Rühland, discovered a dark discoloration in a freshly cut clay wall on the north side of the municipal loam mine of Ovelgönne at 53°26′50″N 9°44′20″E / 53.447161°N 9.739006°E / 53.447161; 9.739006.

A microscopic examination of the surface showed that the dough contained only remarkable small traces of wear fine millstones.

The dough itself was kneaded thoroughly and showed only very small porosity, suggesting that neither a wild yeast fermentation nor a sourdough were used to leaven the bread loaf.

The baking process must have taken place in an oven on a stone surface which was good, but not completely cleaned of coal, as small charcoal remains have been reflected in the pores of the base.

[5] Due to typological determination of the ceramic vessel shards found in the pit, the Ovelgönne bread roll was dated to the early Iron Age, around 800-500 B.C.

Währen questions whether "the Ovelgönne bread roll was a technical creation or a replica of a profane or ritual object.

"[6] He sums up the importance of the object up as follows: The Ovelgönne bread roll represents the oldest bread survived of Europe, having a predefined shape, in a Wecken shaped form of fine pastry probably having a ritual and religious significance, perhaps for this reasons it has been made in its delicacy and refinement previously unimaginable.