who discovered bread?

Answer 1

Wheat and barley were two of the earliest plants to be cultivated, and primitive people living as early as 5000 B.C. are known to have eaten these grains. Eventually it was discovered that adding water to the grain made it more palatable, and people experimented with cooking the grain and water mixture on stones that had been heated in a fire. In this manner, porridge and flat breads were developed.

The ancient Egyptians were known to grow barley and wheat. Excavations of their cities revealed that they enjoyed flat breads with nearly every meal. It is likely that leavened, or raised, bread was discovered accidentally when a wheat and water mixture was left in a warm place, causing the naturally occurring yeast to produce a puffed-up dough. It is also possible that a piece of leftover dough was mixed into a new batch, producing the same results.

Answer 2

When Was Bread First Made

Answer 3

Agriculture, as far as we know, first developed in the Middle East and Mediterranean countries about 8000 BC, starting with simple grass seeds. Eventually, wheat, barley, rye, oats, millet, rice and sorghum were all grown: by about 4500BC grain had become a staple food. The first method of preparing grains was to parch and then boil them whole. The first milling was achieved by crushing wild grain on rocks. Then, people began to grind the grain with a mortar and pestle to make porridge or gruel. Eventually, the first round, flat loaves of bread were made from heavy porridge-like pastes of flour and water that were baked in front of the fire. The nearest surviving equivalents are the chapattis of India and Mexican tortillas. The next development was fermentation to make the bread lighter and more digestible. This was probably an accidental discovery from leaving porridge in a warm place for a few days.

Early Egyptian sun bread was made from a thick batter which was left in the sun to dry and leaven before it was baked. Bread was a staple in ancient Egypt too: the daily average wage was three loaves of bread and two jugs of beer. Leaving dough for several days to sour became a common method of leavening bread. A more reliable method, common in both Babylonian and Roman times, was to soak bran in sweet wine for several days to make a leaven.

Mediaeval bakers in many European countries developed a barm of flour, water, malt, and hops, which they left to get sour. They would then mix their bread in the same wooden bread trough each time, making use of the leavening culture which remained from the previous use.

Early bread was made from mixtures including wheat, acorns, nuts, millet, barley, rye, oats, peas, beans and whatever weed seeds were harvested along with the grain. Since wheat is the best source of gluten making it most suitable for producing a light, risen loaf, its use soon predominated over that of other grains.

Answer 4

As opposed to sliced bread, which Otto Frederick Rohwedder invented in 1928.

Answer 5

You cannot discover bread, You invent it.