Grain
Bread
Bread is a baked staple from flour, water, and usually a leavening culture or chemical raiser. Wheat loaves dominate globally, while rye, corn, teff, and mixed grains define regional breads from sourdough boules to pita, naan, and injera-style batters. Crumb, crust, and fermentation time shape flavour from mild sandwich loaves to dark, sour ryes. Breadcrumbs and croutons extend stale bread into cookery.
Also known as: Pain, Pane, Brot, Roti / Naan, Khubz / Pita
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Breeds, cuts & preparations
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Characteristic
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History
Early flatbreads from wild and domesticated grains accompanied the rise of agriculture.
Egyptian bakers developed leavened breads that spread through Mediterranean trade.
Industrial milling and commercial yeast transformed bread into a mass urban staple.
Artisan sourdough revivals restored long fermentation and heritage flours to mainstream baking.