Prep 20 mins
Cook 25 mins
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.
- 2 teaspoons fast rising dry yeast
- 2 1⁄2 cups tepid water
- 1 cup whole wheat flour
- 1⁄2 cup rye flour
- unbleached white flour, to make a total of 2 lbs 3 oz of total flour
- 1 teaspoon salt, dissolved in 1 tbs water
- cornmeal, for dusting (baking sheet or stone)
- Put water in mixer bowl and dissolve the yeast.
- Put 4 cups of the flour into the bowl and whip it for 10 minutes.
- Add the salted water.
- 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.
- Put the dough on the counter and cover with an inverted steel bowl. Let it rise once.
- Punch it down and let it rise again.
- Punch it down and form into 2 or 3 loaves.
- Place loaves on baking sheet (or stone) dusted with cornmeal and rise until doubled.
- Bake in preheated 450F oven for about 25 minutes or until the crust is golden. The loaves with sound hollow when thumped.
- Use common sense in raising the dough. I frequently use my warming drawer.
- Prep time does not include raising time as it will vary based on your conditions.
This is a good bread for sandwiches but not an ancient bread for dipping like I thought this recipe suggests. The crust is crunchy but that's as far as it goes. I think I'm looking for an antique bread.
Me and my daughter made this today as part of her homework project which was to make Roman food. It turned out fab. Will be making it again next week for her to take to school for them all to try :)
My son was studyin Rome in his social studies class and needed to bring in a food to share. We chose this recipe and it turned out great! The kids at school devoured it and we ate the rest here at home. Of course, the bread earned him an A :)