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Probably, the first loaves would be made with flours of acorns or beechnuts. Archaeologists have excavated and found fragments of unleavened bread (also called cenzenan bread) in the deposits of the villages near the Swiss lakes. It is known that the Egyptians made bread for a long time, and they also date the first archaeological evidence of the use of yeast in bread as well as the use of ovens. It is believed that they discovered the fermentation by chance.3 The bread for the Egyptians was so important that it was considered as a coin to pay the wages. Bread extracted from the ruins of Pompeii. In Rome, already in the Republic, there were public ovens. For the Roman legionaries, bread was a regular food and it was common for their diet to be olives and bread. They were given three pounds of wheat a day, which they crushed in a hand grinder shared by a limited group of soldiers. The bucellatum (ring-shaped bread very similar to the current bagel) was made from the flour and put into the oven to make bread. In some regions that were not part of the empire such as the current Germany or Sweden, some inhabitants who had fought in the Roman army adopted the consumption of bread, and from here extended to sectors of the population. Its name comes from the Latin pannus which means white mass. This great consumption of bread during the Roman Empire implied the great importance of the cultivation and trade of wheat.13 With the fall of the Roman Empire there was a shortage of wheat in almost all of Europe, which had become accustomed massively to its consumption. Exports to the north disappeared completely. Proof of the wide spread of bread at that time is the English word "lady" which means in Old English "the person kneading bread." 14 In Scandinavia, in the face of wheat shortages, the population had to get used to breads. of rye and barley, it being common for the crust of ground pine to be added to the mass.