The History of Bread

Bread, an essential element of the human diet, has a long history stretching back to ancient civilizations such as Egypt and Mesopotamia, which first appeared approximately 10,000 BC. The bread was initially basic, consisting of unleavened flatbreads produced from crushed grains and water and fried on hot stones. However, in 3000 BC, the Egyptians discovered fermentation and introduced leavened bread created with yeast. Bread evolved alongside society, becoming a sign of culture and rank. The bread was shaped and styled differently in ancient Greece and Rome, representing social rank. Bread remained a staple of the Middle Ages, with skilled bakers creating it in community ovens. The advent of the windmill in the 12th century transformed flour manufacturing, making bread more available to the general public. Moving to the nineteenth century, industrialization significantly altered bread manufacture, resulting in mass-produced loaves. Then, in 1928, Otto Frederick Rohwedder invented the bread-slicing machine, which changed the convenience of sliced bread. Bread is now available in various flavors, from classic sourdough to modern gluten-free choices, reflecting varied preferences and dietary demands. Despite its ancient beginnings, bread remains a global nutrition, culture, and community emblem.