Summary
Highlights
During the Middle Ages, trenchers – large, stale pieces of bread – served as edible plates or bowls. These could be eaten or given to dogs after a meal, reducing the need for washing dishes. White bread made from wheat was a luxury, while common people ate darker breads made from oats or rye, often supplemented with ingredients like chestnuts, lentils, or acorns. Maslin, a blend of rye and wheat flour, was also popular.
While the exact origin of bread is unknown, evidence suggests humans have been grinding grain for at least 32,000 years. The earliest known bread makers, the Natufians, made flatbreads 14,000 years ago from wild plants. By 10,000 years ago, crushed grain mixed with water and cooked on hot rocks became common. Intriguingly, the creation of bread may have predated and driven the development of agriculture, rather than the other way around.
The domestication of wheat and bread-making spread from Mesopotamia, contributing to the rise of civilization. Egyptians developed unleavened bread by 8,000 BCE and later invented leavened bread, using it as a form of currency alongside beer. They were also pioneers in developing baking ovens. The Indus Valley civilization used vertical clay ovens (tandoors) 5,000 years ago, and the Greeks created the first freestanding ovens with access doors.
The semi-permanent use of domesticated yeast in bread likely began around 1,000 BCE. Ancient leavening methods often involved using leftover dough as a sourdough starter. Pliny the Elder noted that Gauls and Iberians used foam from beer to make lighter bread, highlighting the long-standing connection between bread and beer, both sharing core ingredients like grain, yeast, and water.
The Industrial Revolution eventually transformed bread production. In 1912, Otto Frederick Rohwedder invented a bread-slicing machine. In 1928, the Chillicothe Baking Company became the first to sell sliced bread, marketing it as the 'greatest forward step in the baking industry since bread was wrapped,' which popularized the idiom 'the greatest thing since sliced bread.' Sliced Wonder Bread, introduced in 1930, quickly became a staple.
During World War II, in 1943, the US government temporarily banned sliced bread to conserve wax paper and metal for the war effort. This decision was highly unpopular with American housewives, who saw it as a significant inconvenience and a blow to morale. Faced with public outcry and logistical issues, the ban was quickly reversed after just over a month.
Beyond common American types, the world boasts an incredible variety of breads. Examples include Afghanistan's bolani, a flatbread with savory fillings; El Salvadorian pupusas, grilled cornbread wrapped around fillings; Norwegian lefse, a potato bread; Navajo fry bread, a symbol of perseverance made from government-provided rations; and Australian damper bread, a simple flour, water, and salt bread cooked over a fire.
During the 2020 pandemic lockdowns, bread-making saw a massive resurgence as a popular hobby. Many found it provided a sense of control, fulfillment, or simply something to do during uncertain times. This led to shortages of flour and yeast, and a boom in sourdough baking. Modern TikTok trends indicate that bread-making continues to be on the rise, suggesting it remains a fundamental and unifying human activity.