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In Southern Europe, oats were seen as a weed and as food fit for animals. Barley, millet, rye and even legumes and rice are also known as bread ingredients. It was widely imported from the Balkans, Sicily, and also from Egypt during the Roman imperial period. In Italy, the popular bread wheat triticum aestivum grew poorly. Despite this, sourdough baking quickly became popular and took over from puls as a dietary staple.īread was made from various grains in the Roman period, but mainly from spelt and wheat.
![egyptian flat sour bread egyptian flat sour bread](https://i.pinimg.com/736x/e8/4f/7a/e84f7aa8320ad80956ef70db37778733--egyptian-food-flat-bread.jpg)
They swore by unleavened bread and puls (grain porridge). Conservative Romans refused to sink their teeth into the fluffy bread. When leavened bread spread from Greece to Italy in the second century BC, all hell broke loose. In the book are Roman bread recipes and other breads from antiquity. Last week my new cookbook, Historisch Bakboek Brood, with historical bread recipes from over the last 4000 years, was launched.
![egyptian flat sour bread egyptian flat sour bread](http://4.bp.blogspot.com/_Iel3IXJ_g7A/RyHKQuZypiI/AAAAAAAACpE/cEv61odTB_M/w1200-h630-p-k-no-nu/Pita.jpg)
Bread was a staple, and producing it was a business in Roman antiquity.
![egyptian flat sour bread egyptian flat sour bread](https://i.pinimg.com/originals/73/aa/da/73aadaf5745d58c3c1a5e1750dd78807.jpg)
Pliny the Elder (23-79 AD) already knew: “The excellence of the finest kinds of bread depends principally on the goodness of the wheat, and the fineness of the bolter” and “persons who eat sourdough bread are stronger”.
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