What ingredients were used for bread back then?

"Back then" is a bit vague! To give you a good answer, I need to know what time period you're interested in. Bread has been around for thousands of years, and the ingredients used have changed over time.

Here are some examples:

Ancient Times (around 10,000 BC):

* Grains: Wheat (emmer and einkorn were common), barley, rye, and spelt.

* Water: Essential for mixing and activating the yeast.

* Wild Yeast: Yeast was naturally present in the environment, fermenting the dough.

Ancient Egypt (around 3000 BC):

* Grains: Wheat, barley, and occasionally millet.

* Water: River Nile water was often used.

* Salt: Added for flavor and preservation.

* Honey: Sometimes used for sweetness.

Roman Empire (around 27 BC - 476 AD):

* Grains: Wheat (durum wheat became more popular), barley, and rye.

* Water: Often sourced from wells or aqueducts.

* Salt: Essential ingredient.

* Oils: Olive oil was sometimes added to the dough.

* Herbs and Spices: Cumin, coriander, and poppy seeds were common additions.

Middle Ages (around 5th - 15th century):

* Grains: Wheat (rye became more common), barley, and oats.

* Water: Sourced from various local sources.

* Salt: Used for flavor and preservation.

* Yeast: Sourdough was a popular way to leaven bread, using a fermented mixture of flour and water.

Modern Times:

* Grains: Wheat (modern varieties like hard red winter wheat), rye, barley, and oats.

* Water: Usually purified and treated.

* Yeast: Commercial yeast is now commonly used for leavening.

* Other Ingredients: Sugar, fats (butter, shortening), milk, eggs, and a wide range of other ingredients are used to add flavor, texture, and nutrients.

Let me know what specific time period you're interested in, and I can provide more detailed information about the ingredients used for bread during that era.