The somewhat unexpected move came after researchers studied microorganisms preserved on Ötzi's remains. Certain yeast strains on his body and in his stomach were found to be active - and perfectly suitable for baking.
"We came up with a completely normal dough that fermented within 24 hours, basically just like regular yeast. As a dough, it turned out really well," says microbiologist Mohamed Sarhan about the study, which was published in the journal Microbiome.
According to the researchers, the next natural step is to test the yeast to brew your own beer.
Ötzi was discovered in 1991 by hikers in the Alps between Italy and Austria, where he is estimated to have been frozen for around 5,300 years.
