BeerBorg

I put "bread" in quotes only due to the baking temperature/time. Otherwise it actually is bread.
Not so sure of my source since I could not find an original reference but that is the "Sumerian" recipe I used for the bread.
What I used:
8 oz Diastatic Malted Barley Flour (1-pkg)
6 oz Whole Wheat Flour (1-cup)
1/2 tsp salt
1 cup + Water
After mixing the flour and water the aroma was the same as mashing grains.
The dough sat overnight.
The bread was cooked on warm with the door closed for 45 min and reached 135-140.
Then for 90 min at warm with the door ajar reaching 154-157.
I did another 30 min with the door closed for 155-165.
(The temperature range is from multiple readings.)
After a cool down I mixed the "bread" with 1/2 gallon of water. I mixed it by quarters and the bread dissolved quite well leaving a muddy looking wort.
I strained it through a strainer lined with cheesecloth only picking a small amount of residue and brought the volume of water up to 1 gallon.
My original thought had been 1 pound of flour to 1 gallon of water but I failed to use less water when the recipe called for 14 oz flour.
I did not use the whole packet of yeast. Just a few taps.
The original Brix was 8.0 (1.32)
After 6 days the Brix is 5.0 (1.012) for an ABV of 2.8
That's pretty similar to what one would get using grain and mashing.
It is not very impressive drinking at room temp, but not bad either.
See pics here.

No hops, no herbs, and no spices other than salt? How sweet is it?

bpgreen wrote:No hops, no herbs, and no spices other than salt? How sweet is it?

This 1 gallon batch was more of a proof of concept thing.
I will follow up with a small batch using 6 row and emmer with the same recipe.
I have a bag of "Mixed Syrian Spices" (allspice, black pepper, coriander, nutmeg, cloves, cardamon) to try with another batch. Some zaatar if I want to try it.
There is not much sweetness to this beer. Maybe due to the lower gravity. Of course that could be adjusted.
There is a low key flavor. It is okay/good, but not notably great or bad.
I'm just dipping into the fermenter with a measuring cup and sipping it.
If it is all you had on a desert island it would be gone in a day or two.

That is very cool, thanks for posting.

Doing the same recipe from grain went south.
I used 8 oz 6 row malt and 6 oz raw emmer.
I attempted to use the same heating timing as the flour but the grain temp was still low so I went another 90 min at warm with the door closed. The temperature read 147-151.
After mixing the grain with the water I had a Brix of 5.0 (1.02) and after fermenting 6 days the Brix was 4.0 (1.014) for an ABV of about 0.8.
Previously when I have done this with grain (in a larger volume) I used an almost 6 hour heating cycle. I will be returning to that.