there are a number of distinct steps though, each of which can be observed in isolation. “grind tough seeds to make them edible” is practiced with other foods besides grains (like acorns). the natural next step after that is to add water, which gives you porridge: a common ancient roman meal was puls, very similar to modern cream of wheat. once you have that you also have a simple dough, and baking it to preserve it is a logical experiment (as is baking some you forgot about and left out for a few days, just so you don’t waste it... voila, leavened bread)

there could have been, and probably was (though i’m not an archaeologist) a substantial time between each of these innovations. it’s not too hard to imagine people being chill with “grind seeds for soup, select plants for bigger seeds” for a good while

Do you ever wonder how many amazing things are fated to go forever uninvented because each step necessary to invent them is a completely unintuitive thing to do?

Okay, that's not how bread was invented. I wrote a potted history, I could try to dig that out if anyone is interested?

Please do

I'm putting this on my bread blog, because of course I am. Also tagging @appendingfic who I think expressed interest.

Tens of thousands of years ago people foraged and hunted for their food and ate whatever they could. Among their forage were wild cereals, which included the ancestors of modern cultivated wheat, barley and others.

People like sweet things. Grains are starchy, but if sprouted they start converting those starches to sugars, so people would've left grains in water to sprout. These sprouts are also easier to digest, thus more nutritious, which bestowed an invisible advantage on those sprouting their grains.

If grains are left in water too long, however, they begin to ferment. Alcohol is produced. People like alcohol.

In ancient Mesopotamia the fermented grains were experimented with, resulting in an early form of beer. The process of making that beer was quite complicated and involved a combination of sprouted and mashed grains.

People wanted beer all year round, but early beers did not have long shelf lives and the grain could only be harvested at certain times. So the ancient Mesopotamians invented a way of storing the ingredients for beer.

It was made of the grain mash, honey, dates and spices that were fermented to make beer. For storage, prior to fermentation, the mixture was baked dry, cut into smaller pieces and baked again to remove all water. This produced bapir, a product very much like biscotti, which could be stored for later rehydration and fermentation. Sometimes it was eaten instead.

I've made bapir, and I've eaten it. It is brittle but delicious. It's also a form of unleavened bread.

Bread was invented as a way to store the ingredients for beer, which was most likely a development from a chance discovery. Leavened bread (that is, with bubbles) may well have been discovered when a mixture like that for bapir was accidentally allowed to ferment before baking. Yeast is responsible for both alcohol production and leavening.

There's a lot more to it, in terms of the cultivation of grains and the development of milling, than I've written here. It's been a process of millennia to go from chewing sprouts to eating soft white bread like that pictured. But every step along the way was small and simple.

I never would have guessed that beer pre-existed bread. I've always just assumed that beer was an accidental discovery by breadmakers.

Nope, beer came first. Mead is also very old.

Thanks, ancient humans!

Australian First Nations people developed their own bread making culture independent of the beer-base route. As far as I'm aware, pre colonial Australia had little to nothing by way of fermented drinks at all, so the likelihood of beer being part of the evolution of native breads is unlikely. Their breads, made from native grasses, are both leavened and unleavened. There's also different bread making practices using different grains, dependent on location - Australia is big and Indigenous culture over here is no more a monolith than it is anywhere else. Kamilaroi bread is different to Yuin bread, for example.

The colonization of Australia actively suppressed Indigenous knowledge, and creating an image of the idle wandering tribes was required to justify taking Aboriginal lands. This means a lot of the archeology of how First Nations people developed their breads has not just been lost but deliberately suppressed. The idea that they were settled enough to have ovens, let alone a bread-making tradition, is only now really being examined. I wouldn't be surprised if the grains-porridge-bread route was true for Aussie breads, though.

Donnie darko if it was good