Ancient Roman Bread

READY IN: 45mins
Recipe by Ambervim

When the Romans invaded Greece their eating habits changed drastically. The Greeks were better bakers. The Greek slaves taught the Romans to use several different flours in a single loaf instead of one common flour as they did in Rome.

Top Review by hocfutue_6749336

Definitely not a Roman bread recipe. Yeast was unknown to the Romans. Try it without the yeast and cornmeal (also unknown--but you can substitute a coarse grind of wheat, rye, spelt, emmer, or other ancient grain) for a more accurate recipe. Without yeast, it will scarcely rise, of course, but is quite good when very fresh.

Ingredients Nutrition

Directions

  1. Put water in mixer bowl and dissolve the yeast.
  2. Put 4 cups of the flour into the bowl and whip it for 10 minutes.
  3. Add the salted water.
  4. If your mixer is heavy duty, put the dough hook on and add the remaining flour (otherwise knead it in by hand) let the dough hook work until it is smooth and elastic.
  5. Put the dough on the counter and cover with an inverted steel bowl. Let it rise once.
  6. Punch it down and let it rise again.
  7. Punch it down and form into 2 or 3 loaves.
  8. Place loaves on baking sheet (or stone) dusted with cornmeal and rise until doubled.
  9. Bake in preheated 450F oven for about 25 minutes or until the crust is golden. The loaves will sound hollow when thumped.
  10. Use common sense in raising the dough. I frequently use my warming drawer.
  11. Prep time does not include raising time as it will vary based on your conditions.

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