About: http://webisa.webdatacommons.org/62949236

Property	Value
http://www.w3.org/1999/02/22-rdf-syntax-ns#type	http://www.w3.org/ns/prov#Entity
http://www.w3.org/ns/prov#value	Early on, these breads were mainly baked from oats and barley, and they were unleavened because those two grains do not contain the necessary gluten for leaven baking.
http://www.w3.org/ns/prov#wasQuotedFrom	foodtimeline.org