Changes

Already, with the development of the earliest breads, new technologies arose to help with the baking process. This included enclosed ovens and open ovens that used mud or brick to make a hot surface that flat breads could be prepared from a dough mix. Bread and earlier agricultural foods affected the development of many food preparation technologies, including mortar, pestles, querns, and mills. The production of bread led to many major changes in society, where production and processing of wheat and barely for bread and other foods transformed economies and social structures. Initially, the grinding of grain to flour would have been done by hand, often resulting in coarse grains. However, mills and large flat stones were used by early historical periods, perhaps by the 3rd millennium BCE, to make more refined flour. This helped bread to become less coarse.

During the Classical period, there were many varieties of bread, ranging from sourdough, honey-and-oil bread, barley, wheat, poppy seeds, and even rolls.