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Bread is a product of flour and serves as sandwich for breakfast. This wonderful product of the bakers has been in existence before the advent of time, but as generations come and go there are upgrades in production of breads. Some condiments which promotes nutrients is been added for good healthy unlike the unleavened as eaten in the olden times.

As technology increases, different methods of bread process is been discovered and more other ingredients added to shift from the already known method to new development in the processing of today's bread.

The answer is:

There was no long run-up to the jump.

The jumper carried special weights.  

The jumper made more than one jump.

In the excerpt from "The Ancient City," the author Numa Denis Fustel de Coulanges makes reference to the long jump exhibited in ancient Greek athletics, which was quite different from modern long jump. For example, there is indication that the athletes did not run before performing the jump, so they probably executed numerous jumps. He also mentions that athletes moved forward special weights, called halteres, which provided impulse to the jump.