1) Becoming monotonous 2) Type of bread 
Staling, or `going stale`, is a chemical and physical process in bread and other foods that reduces their palatability. Stale bread is dry and leathery. ==Mechanism and effects== Staling is not, as is commonly believed, simply a drying-out process due to evaporation. Bread will stale even in a moist environment, and stales most rapidly at temper.....
• (p. pr. & vb. n.) of Stale
(from the article `baking`) Undesirable changes in bakery products can occur independently of microbial action. Staling involves changes in texture, flavour, and appearance. ...
Decrease and eventual cessation of growth of a fungus due in whole or in part to the effects of the metabolic products of the fungus itself.