Ancient Roman Bread

Submitted 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."

 

• Ready In: 45mins
• Ingredients: 7
• Yields: 2-3 loaves

ingredients

• 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)

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.

Reviews

[Michael M.]

Romans used fermenting grapes in their bread, not yeast.

 

[24nreazin]

i made this for extra credit for my social studies class, Went great!

 

[Hyperserpent]

Ancient romans added almonds in their bread and also glazed it with honey

 

[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.

 

[Amber R.]

I made this as a side to my Whovian party last year (called it Centurion Bread - Doctor Who fans will understand.) Super delecious. I had no problem using this as a dipping bread, either. Crunchy outside, soft middle. I made it again and added a little rosemary. Very yummy!