During biblical times, the primary types of wheat cultivated were durum wheat and, additionally, bread wheat.
Durum Wheat
Durum wheat was a significant and widely cultivated species in the region during biblical times. Known for its hardness and high protein content, it was a fundamental crop. Its robust nature made it particularly suitable for the agricultural conditions prevalent in ancient Palestine.
Bread Wheat
In addition to durum wheat, bread wheat was also cultivated in biblical Palestine. This variety is well-regarded for its gluten-forming proteins, which are essential for creating the texture found in leavened breads. Both durum and bread wheat were crucial components of the dietary staples for the people of that era.
The cultivation of these specific wheat varieties provided the essential grains for daily sustenance, supporting the making of flour for bread and various other food preparations vital to life in ancient Israel.
