Join us on a journey to reclaim real bread, from the ancient grains that humans have eaten for 10,000 years, to meeting the farmers who still hand-scythe their harvest in the Nile Delta, to understanding modern farming practices in the American prairies and talking with the millers of West Wales. As well as documenting the history of bread, Rob Penn set himself a challenge to become the family baker – to sow, harvest and thresh two ancient grains and then bake the slow fermented sour dough in his own wood-fired oven. The woodsman and cyclist Robert Penn's previous book was The Man who Made Things out of Trees. Andy Fryers is Hay Festival Sustainability Director.