🥖 Thinking About Bread Baking History?

Elevate Bakers
Oct 1
3 min read

The other day, while watching the Netflix series “Cooked”, I was struck by something fascinating — bread, in its earliest form, was one of the healthiest foods ever made.

Surprising, right? Because today’s commercial bread often contains 30–37 ingredients, while traditional bread needed just three:Flour. Water. Salt.

So yes — it’s definitely time to think twice before picking up that packaged bread loaf from the store.And maybe, start exploring the history (and beauty) of baking bread at home.

🌍 The Origins of Bread

Bread has been around for thousands of years. Its story begins around 8000 BC in Ancient Egypt, when it was discovered purely by accident.

A bowl of porridge was left to ferment, then baked on hot stones under the sun — and the first sourdough was born.

As grain cultivation spread across the Middle East, bread travelled to the Nile Valley, the Indus Valley, and beyond — shaping cultures and diets across the globe.

“The Natufians are regarded as the first people to shift from surviving solely on harvested food to cultivating and grinding grains to make bread.”— William Rubel, author of Bread: A Global History

⚙️ From Stone Mills to Factory Loaves

As civilizations evolved, stone mills were replaced by machines.Enter the era of Wonder Bread — made with refined flour stripped of bran and nutrients, leaving bread whiter, softer, and longer-lasting.

By the 20th century, chemical additives became common in bread production. Shelf life improved, but nutrition declined.

Thankfully, today there’s been a revival of artisan baking — wholesome loaves made with minimal, natural ingredients, just the way bread was meant to be.

🍞 Two Broad Types of Bread

At its core, bread falls into two categories:

1. Sourdough

The oldest form of bread, made with just flour, water, and salt.It’s fermented naturally, making it more flavorful, easier to digest, and rich in nutrients.

2. Commercial Bread

Mass-produced using yeast, bread improvers, preservatives, and chemicals like:

Calcium propionate
Amylase
Chlorine dioxide

It’s convenient, but far less healthy than its traditional counterpart.

🌎 12 Famous Breads from Around the World

Explore the diverse world of bread with these iconic favorites:

Bagels – Polish in origin, shaped like doughnuts but savory. Boiled before baking for a chewy bite.
Baguette – France’s iconic long loaf, crisp on the outside, soft inside. Can be up to 1m long!
Focaccia – Italian flatbread with olive oil and herbs, often used as a pizza base.
Brioche – A rich, buttery French bread, golden and pillow-soft. Great for dinner rolls.
Cornbread – A Southern U.S. classic made with cornmeal and baked in a skillet.
Sourdough Bread – Fermented naturally, first made in Egypt around 1500 BC.
Whole Wheat Bread – Made with the full grain; high in fiber, protein, and vitamins.
Pumpernickel – Dense German rye bread, traditionally baked low and slow for up to a day.
Multigrain Bread – A healthy mix of flours: wheat, oats, flax, barley, and more.
Naan – Soft and fluffy Indian bread, baked in a tandoor, often brushed with butter or ghee.
Tortillas – Thin Mexican flatbreads made with corn or wheat, perfect for tacos and burritos.
English Muffins – Small round flatbreads from the UK, now a breakfast staple with eggs and cheese.

💡 Why I Bake Bread at Home

For me, bread baking is more than food — it’s an experience.

I love the aroma of freshly baked bread filling my home.
I enjoy eating bread that’s fresh, warm, and chemical-free.
With bread flour now widely available, baking at home has become easier, faster, and more reliable.

So, if you’ve been thinking about it…Maybe it’s time to skip that supermarket loaf and try your hand at fresh homemade bread. Trust me, once you taste it, you’ll never look back! 🥰