DOUGH (בָּצֵק֮, H1302, עֲרִיסָה, H6881; φύραμα, G5878). A mixture of flour with water or, sometimes, olive oil. This was kneaded in a wooden trough usually by hand, but also, when a large quantity was to be kneaded, by foot (Exod 12:34, 39; 2 Sam 13:8; Jer 7:18; Hos 7:4; fig., Rom 11:16; 1 Cor 5:6, 7). It was made chiefly from wheat and barley, but occasionally from beans, lentils, millet, and spelt (Ezek 4:9). It is not certain whether there was a class distinction between those who ate bread made from wheat and barley. A little bit of leaven (dough left to sour from the previous baking) was placed in the dough to cause it to rise—for leavened bread. For the Passover and the Feast of Unleavened Bread, no leavened bread could be used.

Some salt was sprinkled in the dough, for both leavened and unleavened bread. After the dough was sufficiently kneaded, it was put aside to allow it to rise, and then it was baked in one of a variety of ovens that were then used. See Food.