It is a general believe that the Hebrews were the first to make bread,
and that we owe to the Greeks the invention of baking this nutritious foodstuff.
The origin of bread however is to be found in the distant past when Man abandoned
his nomadic life and settled down in a place where he established the first farming communities.
He next discovered cereals, wheat most probably before any other cereal.
And accidentally one day, the grain preparation he had put next to the fire fermented.
Man certainly noticed that through this natural phenomenon the grain preparation tasted better and was more easily digested.
Once the very first bread had been invented, it became a symbol of man's living on farming and also his fundamental source of nutrition.
In ancient Rome, the use of aromatic plants, such as cummins and puppies, was widely spread for giving bread a special taste.
In our today's society, bread is of central importance in keeping us in good health
and slim - it's not bread in itself that runs us too fat but what we put in it.
Bread has also become a fine delicacy which bakers are constantly improving and innovating.
Bread should be present on our table at every meal but it is a "must" at breakfast
as a source of energy: the cereals it is made of provide us with glycosides and vegetable proteins,
mineral salts and group-B vitamins. Glycosides are essential for normal growth and nutrition and
should be in average 55% of our daily energy resources: as bread is made of about 60% of glycosides, it
plays an important role in this field.
If it is necessary for adults to eat bread everyday, this need is more than essential
for children because their body is in full growth. So, never let bread be absent from our children's table!
For the sake of curiosity I would mention that the various types of bread are determined
by the fashion how they are baked, which means that the same bread mass can give different types of bread in taste and texture.
© Dulce Rodrigues