Bread over the centuries

Bread has been part of many countries worldwide diet for thousands of years and it is still held in high esteem within many cultures. It provides a good, basic food that is both nutritious and delicious.
It was initially baked over open fires, but gradually traditional ovens of brick or stone were built into homes and bakeries. Such ovens are still in use in the more rural areas of countries around the world, but the advanced technology and development of modern ovens have been taking over the traditional types.
Over time, an increasing range of breads has been created, and new ingredients and flavourings have been discovered and added to basic recipes, for a wide range of delicious loaves in all shapes, sizes, textures and tastes.
Bread is an appetizing food as well being nutritious, and a good proportion of starchy foods, including bread, should be included in our everyday diet.
Many basic breads are low in fat, and bread provides an excellent source of starch, the more complex carbohydrate that gives the body a sustained energy source as well as some protein.
All breads provide dietary fibre, and wholemeal and wholewheat varieties contain nearly four times more than white loaves, lots of B vitamins and iron.
White bread can contribute significantly to calcium intake, as white flour is generally fortified with calcium.
Some of the more elaborate enriched breads and doughs contain more calories and fat than basic loaves, but these too can be enjoyed as special occasion breads or treats within a balanced diet.
Many of the quick breads such as teabreads can also provide healthy snacks.