Bread, a "nutritionally dense" food, is high in complex
The Romans ( 700 BC - 500 AD )
carbohydrates, which give the body a sustained energy source.
The Romans made great improvements to the quality of the bread. They grew better grain and replaced the hand-turned milling stones with larger ones using animal powder. They used sieves to produce finer flour and two types of oven, large brick ovens shaped like beehives and three-legged pot ovens which were placed over a fire.
The Middle Ages ( 1000 - 1500 AD )
Norman castles had large ovens and bread was baked for whole community. Crop rotation led to better harvests. To process the grain windmills and watermills were built close to where the wheat was grown. The growth of towns and cities in the 11th and 12th centuries led to an increase in trade and bakers began to set up in business.
The Georgians ( 1700 - 1830 AD )
Better farming lead to higher yeilds and better quality gain. Trade with the east brought in silks used to make sieves, which meant finer, whiter flour. Tin mining in Cornwall flourished and baking tins were invented. The tin loaf had straight sides so bread could easily be sliced for toast and sandwiches ( named after the Earl of sandwich who was meant to be too busy to eat a proper meal ).
The Twentieth Century ( 1000 - 1500 AD )
A new yeast was used which was faste- acting and more reliable. Factories were set up for large scale production and improved transport meant the bread could be delivered more quickly. Now in Supermarkets and bakeries you can find breads from all over the world like jewish cholla and bagels, French baguettes and croissantd, Middle Eastern pitta, German pumpernickel and rye, and Indian naan and chapattis.