The trend back to more wholesome and historical breads began in the U.S. in the mid-1980s. Some bakers who wanted to be more mindful of the process and their ingredients returned to their baking roots. They produced freshly baked, wholesome, rustic breads that benefited from longer fermentation periods, and they eschewed all chemicals and additives. The result is a more flavorful and nutritious loaf similar to those baked over a thousand years ago.