Two-tenths of an ephah would be roughly 0.4 kg, or just under one pound, of flour, which would yield a large loaf of bread. While solet is prescribed for offerings to YHWH, it is also used to make bread for kings (1 Kgs 5:2) and honored guests (Gen 18:6). Solet is usually translated as “fine flour” and likely refers to cereal grains that have been ground finely and/or sifted. Lev 24:5 You shall take fine flour and bake of it twelve loaves of it, two-tenths of a measure for each loaf.
Wheat and barley are the first two foods on the list of Seven Species that the land of Israel was blessed with (Deut 8:8), and the holidays of Passover and Shavuot have their origins in ancient festivals that marked the annual grain harvests. Indeed, the most common term for bread- lechem-is also used to refer to food generally in the Hebrew Bible, showing its centrality in Israelite food culture the expression “to eat bread” meant to share a meal (Gen 31:54, 37:25). Simply put, bread was the staple food in the ancient Israelite diet and eaten by nearly everyone at every meal. It is not surprising that the food YHWH commands to be ever present on his table is bread. The Preeminence of Bread in Ancient Israel This offering of לֶחֶם הַפָּנִים “bread of the presence,” or, more correctly, “bread that is in front of” (Exod 35:13 39:36 1 Kgs 7:48 2 Chr 4:19), is to be kept on continual display to the right of the entrance to the Holy of Holies, the most sacred part of the Temple.
The priests are commanded to bake twelve large loaves of bread each week and place them on a golden table, first in the Tabernacle, and later in the Jerusalem Temple.
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