Did you know that bread is one of the most ancient prepared foods? Starch residue on rocks used for pounding plants was discovered 30,000 years ago in Europe and Australia. Quite possibly, during this time, starch extract from plant roots like cattails and ferns was spread on a flat rock, cooked over a fire, and shaped into a primitive form of flatbread.
Furthermore, the world’s oldest evidence of bread-making has been discovered in Jordan’s northeastern desert at a 14,500-year-old Natufian site. Ever since the people of Jordan possibly invented bread, the staple food has undergone many different changes and interpretations by various cultures, nations, and bakers. One such example is wheat bread, which is made from a combination of white and whole wheat flour, distinguishing it from bread made entirely from white or whole wheat flour.
Diets high in whole-wheat bread products help to prevent diabetes, cancer, heart disease, aging, and obesity. According to research, ground whole wheat has more nutritional value than refined flour. This is due to the presence of bran in whole grain, a good source of dietary fiber and other micronutrients such as vitamins B and E, magnesium, and zinc, as well as possibly antioxidants such as flavonoids. In 2011, January was officially designated as Wheat Bread Month, and as the “Hometown Journal” stated, “It recognizes both the economic and dietary importance of wheat production.”
Under The Harvest Moon 