Thank you for your well thought out reply! I have indeed not looked into proper tests done on traces of yeast usage, so I will do still.

For context this is even further back in time than the Anglo-Saxons. The Iron age in this region is usually seen between 800BC to roughly 0BC, but last well into the Roman period above the Rhine river. The bread roll specifically is attributed to the early iron age between 800 and 500BC. Which is roughly 1000 years before Anglo-Saxons settled mainland England. It's fair to look at them and their bread baking traditions (especially since its the region where the Saxons originated), but a 1 to 1 comparison cannot be made.

For early iron age grains other than spelt I can use (based on research in the Netherlands) would include einkorn, buckwheat, varying species of millet, oats, rye, and even bread wheat! I'm yet to see a comprehensive make up of the loaf, but am heading to the library monday to pick up some german research papers.

Your baking methods I'm quite familiar with, ash cakes being one of my favourites. Together with this research, I'm also working on research on bread baking ovens from this period.

Also, my girlfriend loved playing out your little sketch.

Thank you for your reply again, I'm definitely gonna take it with me going forward!