There is no legend to inform us when man began to introduce bread, but we do know that prehistoric cereal farming developed mainly from the Paleolithic to Neolithic periods.
It seems that the first cereal to convert to bread was barley; other cereals discovered were: millet, rye and oats.
It is, in any case, wheat that is destined to know the greatest success, thanks to its extraordinary aptitude for bread-making.
The discovery of bread was recorded when man, with the discovery of fire, learned to toast the grains and bake the mixture of flour and water over a hot stone covered with an earthenware pot.
This was the first rudimentary oven.
The next step was an oven with two shelves: one for the dough and one for the hearth, but the most revolutionary thing occurred when man discovered yeast and used the fermentation process.
During the Hellenic period, the art of baking made remarkable progress: the Greeks were so expert that they made as many as 72 kinds of bread.
The Romans encountered bread when they conquered the Greeks. After replacing the old grist mills with steel ones, refined flours composed of the central part of the grain were created.
The end result was the abandonment of black bread in favor of white bread.
