“First, that bread predates the advent of agriculture and farming—it was always thought that it was the other way round. Second, that the bread was of high quality, since it was made using quite fine flour. We didn’t expect to find such high-quality flour this early on in human history. Third, the hunter-gatherer bread we have does not only contain flour from wild barley, wheat and oats, but also from tubers, namely tubers from water plants (sedges). The bread was therefore more of a multi-grain-tuber bread, rather than a white loaf.” The tubers that Richter refers to had to be hauled out of the sea or a tidal river, peeled, dried in the sun, then pounded to a powder. The tuber flour was then mixed with cereal flours to make a nutritious, high-calorie bread.