Since the stone age oats and barley were ground into flour, soaked and probably cooked or baked, to make the flour edible. Already at the time of the Neanderthals traces of wild barley were found, which had apparently been heated.
cooking with Denise The easiest Ciabatta in the world By Denise Snieguole Wachter
the bread was Revolutionized baking by two things: one was the construction of ovens, and the second was the discovery of how yeast work. The unbaked bread dough are, the airborne yeasts for fermentation. First, it was by chance, later man learned to control the yeasts. And better loaves of bread always. The method of leaven fermentation, which is thousands of years old and is still used today.
Fundamentally, however, there are two different types of bread: leavened bread produced using sourdough or yeast, and thus, its loose consistency gets. Or unleavened bread, which is baked without the addition of yeasts. Often as a pita bread.
not losing weight with breads and cakes, These rolls are not only delicious, they can also help you lose weight By Denise Snieguole Wachter
And also miscellaneous cereals bread in a role. So a variety of breads comes: wheat, spelt, Kamut or rye to be ground from fine to coarse, and special ingredients such as pumpkin or sunflower seeds give the bread a unique feature.
internationally, Germany is the country in which the majority of breads are baked. The reason is the grain diversity. What types of bread are eaten in other countries, you will learn in the following images.