Bread

Bread is a staple food made by baking dough, commonly dough leavened by yeast or another gas-producing agent. Its forms range from flatbreads to risen loaves.

Bread dough: A mixture of flour and liquid prepared for baking into bread. Its hydration and handling shape the loaf’s texture and structure.
Wheat flour: A powder made by milling wheat kernels, used in breads and other foods. Its proteins and starch provide the structure and bulk of many loaves.
Natufian culture: A late Epipaleolithic culture of the Levant, dating roughly from 15,000 to 11,500 years ago. Archaeological evidence links Natufian communities to some of the earliest known breadmaking.
Flatbread: Bread made as a thin, often unleavened or lightly leavened disk. It is a major bread form suited to quick cooking and hand-held meals.
Unleavened bread: Bread made without a leavening agent that produces gas and raises the dough. It shows how bread can be made without the airy structure of risen loaves.
Gluten: A network of proteins formed when wheat flour is mixed with water. Kneading develops this elastic network, which traps gas in many breads.
Rye flour: Flour milled from rye grain, commonly used in dense, flavorful breads. Its properties produce distinctive loaves that differ from wheat breads.
Göbekli Tepe: A prehistoric archaeological site in southeastern Turkey, built beginning in the tenth millennium BCE. Grinding stones and plant remains illuminate early grain processing near bread’s beginnings.
Sourdough bread: Bread made with a sourdough culture of wild yeasts and bacteria. Its fermentation gives a characteristic tang and supports long keeping.
Gluten-free bread: Bread made without gluten-containing grains or ingredients. Its structure must come from ingredients other than wheat gluten.

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