The bread making process originated in ancient times.
The basis of the operation is to mix flour with other ingredients, for example, water, fat, salt and some source of aeration followed by baking.
As long ago as 2,000 BC the Egyptians knew how to make fermented bread.
The practice was to use a little old dough, or leaven, to "start" the new dough.
These two doughs were mixed together and allowed to ferment (rise) for some hours before baking.
They made an astonishing 50 varieties of bread, paid wages with bread, and painted breadmaking scenes in their tombs.
How to bake the ultimate loaf of bread
Farmers feed the world
For years, Bread for all and its partners has been urging a rethinking of our way of life: if we wish to protect the climate, biodiversity and the habitats of humans and animals, we need a food system that is based on the knowledge and work of local farmers.
They are the ones growing diverse, biological and locally adapted food for regional markets.
Local farmers produce 60 to 70 per cent of all food in the world on just 25 per cent of globally available soils.
To support them, we need to strengthen their decision-making power especially when it comes to soil and seed.
Farmers need to be protected against the forward march of global agricultural corporations and financial investors in the interest of our planet and everyone who lives on it.