What characteristic of modern wheat flour makes it possible to produce an elastic yeast-fermented dough Why was it not possible for prehistoric people to make dough from the earliest wild grains?

Answer 1

Two possible reasons:

1. The wild grains they had domesticated at that point in history might not have had sufficient gluten content to be very elastic.
2. They didn't know where yeast came from.

If you think about the story of the Exodus in the Old Testament, the part where the Jews had to flee Egypt and didn't have time to let the dough for their bread rise refers to the fact that back in Biblical times, they didn't just buy yeast like we do today; they had to wait and hope for ambient yeast from the atmosphere to be attracted to the prepared dough. That could have taken a few days. Hence unleavened bread (matzo).

Answer 2

the seeds unlike modern grains had husk that clung tightly to them