Breads

Breads are a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history, it has been a prominent food in large parts of the world and is one of the oldest man-made foods, having been of significant importance since the dawn of agriculture.

History

The history of bread goes back at least 30,000 years. The first bread produced was probably cooked versions of a grain-paste, made from ground grain and water, and started to be made around 10,000 BC in the Middle East. Bread has a significance beyond mere nutrition in many cultures because of its history and contemporary importance.

Types of Bread

There are many different types of bread, including rye bread, sourdough, and whole grain bread. Each type of bread has its own unique characteristics, such as flavor, texture, and nutritional value.

Rye Bread

Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour.

Sourdough

Sourdough is a bread product made by a long fermentation of dough using naturally occurring lactobacilli and yeasts. The lactic acid produced by the lactobacilli gives it a more sour taste and improved keeping qualities.

Whole Grain Bread

Whole grain bread is made using flour that is partly or entirely milled from whole or almost-whole wheat grains. It is often described as a healthier choice compared to bread made from refined flour.

Nutritional Value

Bread is a significant part of the human diet, providing a wide range of nutrients. It is a major source of carbohydrates, and also provides protein, fiber, vitamins, and minerals.

Bread in Culture

Bread plays an essential role in religious rituals and secular culture. Its prominence in daily life is reflected in language, where it symbolizes basic necessities and living conditions.

See Also

• Bread baking
• History of bread
• List of breads