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Although cereals were probably roasted over open fires at least 100,000 years ago, grain became a staple food in Egypt 7,000 years ago and its use spread throughout the world. Risen, yeasted bread became popular in Rome 3,000 years ago; more exclusive and expensive white bread was in demand by wealthier Romans but the whole grain was included in breads until at least 1066 when hair sieves were invented to sift bran from flour. In 1826, wholemeal bread, eaten by the military, was recommended as being healthier than the white bread eaten by the aristocracy. These dates were supplied by the Federation of Bakers, London, UK. Stamps such as the one on the cover were used to identify the baker. Roman bread stamp, circa 300.

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