HISTORY OF LEAVENED BREADS
THE INVENTION OF LEAVENED BREAD IS ATTRIBUTED TO THE EGYPTIANS
WHO COOKED FLAT CAKES MADE OF MILLET & BARLEY ON HEATED STONES
& DISCOVERED BY CHANCE WITH A PIECE OF DOUGH WHICH HAD BECOME
SOUR .
THE GREEKS COOKED LOAVES MADE OF RYE ,OATS & WHEAT
ON A GRID (A KIND OF OVEN).
THE ROMANS COOKED THEIR BREADS IN HOUSEHOLD OVENS ,MADE OF
BRICK & EARTH & FLAVOURED WITH SEEDS OF POPPY ,FENNEL,CUMIN &
PARSELY.
FROM ITALY ,THE USE OF BREAD SPREAD THROUGHOUT THE ROMAN EMPIRE.
THE GAULS KNEADED BARLEY BEER INTO THE DOUGH & OBTAINED A WELL –
RAISED BREAD OF GOOD QUALITY.
IN MIDDLE AGES,BARLEY TRADE BEGAN TO DEVELOP & FROM THIS TIME ,
BREAD BECAME VERY VARIED & MANY DIFFERENT KINDS WERE PRODUCED.
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