The bread is the fundamental aliment in the diet of more than half of the world. Its elaboration consist in a elaborated paste with flour which it´s added salt and water. To this preparation is used to add yeast in order to the paste its fermented. So the bread made it more spongy.
According with some experts and arqueologist, already in the Prehistory some kind of bread could had been elaborated. It could have been a paste grain paste moderately milled and moistened, baked in the sun or over a heated stone. But those are no more than hypothesis.
The fact which is very acquainted, are the rest of a bread found it in deposits near to the swiss lakes. Since the XX century, the egyptian eat bread without been fermented. Until one day they prepared and let them without baking to celebrate a fete. At the following day, the paste was spongy and fermented. Due to that , it is believed that they discover the fermentation by casuality.
Rome had already public ovens. For the legionaries it was their basic aliment. They were given daily three pounds of grain, which were crush in a mill which was shared by many soldiers. The name "pan" belongs to the latin "pannus" which means "white paste".
Because of the descent of the Roman Empire, a lack of grain was present in the old continent. By example, in Scandinavia, due to the lack of grain, they were force to elaborate rye and barley breads.
By the same reason, in the Middle Age, different kinds of bread were elaborated: black barley bread, rye,groats...
The elaboration of the bread was progressing since an artesanal work until the industrial product of our days.