ꠟꠥꠚ

ꠍꠛꠤ
ꠎꠦ ꠎꠤꠘꠤꠡꠞ	type of food or dish
ꠜꠤꠔ꠆ꠔꠤ ꠉꠣꠞꠣ ꠅꠁꠍꠦ	years BCE
ꠔꠟꠞ	staple food ꠨ baked good
ꠃꠌ꠆ꠌꠣꠞꠘꠇꠞꠤ ꠢꠥꠘꠣ	꠨ ꠨ ꠨ ꠨
ꠢꠥꠘꠣꠞ
ꠟꠦꠈꠣ ꠙꠠꠣꠞ ꠅꠒꠤꠅ
made from material	ꠚꠣꠘꠤ ꠨ flour ꠨ NaCl ꠨ Saccharomyces cerevisiae ꠨ condiment ꠨ chicken egg ꠨ milk ꠨ oil
carbon footprint	0.6 kilogram of carbon dioxide equivalent per kilogram
fabrication method	breadmaking
ꠢꠦꠡꠐꠦꠉ	bread
ꠎꠦꠟꠇꠞꠝꠣꠎꠦ ꠛꠣꠔꠣꠁꠖꠦꠅꠀ	Ottův slovník naučný ꠨ Pauly–Wissowa ꠨ Brockhaus and Efron Encyclopedic Dictionary ꠨ Small Brockhaus and Efron Encyclopedic Dictionary ꠨ Explanatory Dictionary of the Living Great Russian Language ꠨ Metropolitan Museum of Art Tagging Vocabulary ꠨ Meyers Konversations-Lexikon, 4. Auflage (1885–1890) ꠨ Encyclopædia Britannica 11th edition ꠨ The New Student's Reference Work
ꠃꠁꠇꠤꠝꠤꠒꠤꠀ ꠙꠎꠦꠇ꠆ꠐꠞ ꠎꠦ ꠚꠇꠣꠍ ꠟꠤꠡ꠆ꠐꠅ	Wikipedia:List of articles all languages should have ꠨ Wikipedia:Vital articles/Level/4
label in sign language	꠨ ꠨
NCI Thesaurus ID	C178203

w:WP:STUB ꠁ ꠙꠣꠔꠣ ꠁꠈꠣꠘ ꠀꠛꠧ ꠇꠥꠠꠤ ꠞꠂꠍꠦ ⁕ ꠈꠣꠟꠤ ꠝꠣꠔ ꠃꠑꠣꠘꠤꠞ ꠟꠣꠉꠤ ꠀꠞꠝ꠆ꠛ ꠇꠞꠣ ꠅꠁꠍꠦ ⁕ ꠁꠟꠣꠘ ꠀꠞꠅ ꠘꠄꠀ ꠇꠥꠠꠤꠘ꠆ꠔꠞ ꠙꠣꠔꠣꠁꠘ ꠖꠦꠈꠂꠘ ⁕ ꠁ ꠛꠦꠙꠣꠞꠦ ꠀꠙꠘꠣꠁꠘ꠆ꠔꠞ ꠇꠥꠘꠔꠣ ꠙꠥꠞꠣꠘꠤꠞ ꠕꠣꠇ꠆ꠟꠦ ꠟꠇ꠆ꠖꠤ ꠟꠦꠈꠤꠀ ꠙꠣꠔꠣ ꠁꠈꠣꠘ ꠀꠞꠧ ꠛꠟꠣꠁꠔꠣ ꠙꠣꠞꠂꠘ ⁕

ꠟꠥꠚ ꠅꠁꠟꠉꠤ ꠀꠝꠞꠣꠞ ꠄꠉꠥ ꠛꠤꠡꠦꠡ ꠈꠣꠘꠤ ꠎꠦ ꠎꠤꠘꠤꠡ ꠀꠑꠣ ꠨ ꠝꠄꠖꠣ ꠀꠞ ꠙꠣꠘꠤ ꠖꠤ ꠛꠣꠘꠣꠁꠟ ꠅꠄ ⁕^[1] ꠘꠥꠘ ꠨ ꠌꠦꠞꠛꠤ ꠨ ꠁꠡ꠆ꠐ ꠀꠞ ꠞꠣꠘꠗꠣꠞ ꠍꠥꠒꠣ ꠟꠥꠚ ꠛꠣꠘꠣꠘꠤꠔ ꠟꠣꠉꠦꠃ ⁕ ꠟꠉꠦ ꠀꠞꠔꠣ ꠖꠦꠅꠀ ꠎꠣꠄ ꠎꠦꠝꠟꠣ ꠖꠥꠗ ꠨ ꠒꠤꠝ ꠨ ꠌꠤꠘꠤ ꠨ ꠝꠡꠟꠣ ꠨ ꠚꠟ ꠚꠥꠞꠥꠐ ꠨ ꠙꠤꠀꠁꠎ ꠨ ꠛꠣꠖꠣꠝ ꠀꠞ ꠀꠞꠔꠣ ⁕ ꠟꠥꠚ ꠈꠣꠘꠤ ꠀꠉꠞ ꠀꠝꠟꠕꠘꠦ ꠌꠟꠤꠀ ꠀꠞ ꠎꠦꠐꠣ ꠘꠤꠅꠟꠦꠕꠤꠇ ꠀꠝꠟꠅ ꠅ ꠛꠦꠛꠀꠞ ꠅꠁꠔꠅ ⁕