Ancient Roman Bread
2 pk Fast-rising dry yeast
2 1/2 c Tepid water
1 c Whole-wheat flour
1/2 c Rye flour
Unbleached white flour to
-make up 2 lbs. 3 oz. of
1 ts Salt mixed with:
1 tb Water
Cornmeal for baking sheets
Put the tepid water in your electric mixer bowl and dissolve the yeast. Use
a paper lunch sack for weighing out the flour. Put the whole-wheat and rye
flour in the bag first, and then make up the weight with the white flour.
Put 4 cups from the bag into the mixer and whip it for 10 minutes. Add the
salted water. If you have a KitchenAid, allow the dough hook to do the rest
of the work. Otherwise, add remaining flour by hand. Knead until the dough
is smooth and elastic. Put the dough on a plastic counter and cover with an
inverted steel bowl. Allow it to rise once, punch it down, and allow it to
rise a second time. Punch down and form into 2 or 3 loaaves. I never use
bread pans for this, as they will ruin the crust. Place the loaves on
baking sheets that have been dusted with cornmeal and allow the loaves to
rise until double in bulk. Bake in a 450 degree oven about 25 minutes, or
until the crust is golden and the loaf light to the touch. It should make
hollow sound when you thump your finger on the bottom of the loaf.
Serving Ideas : Makes 2 or 3 loaves.
NOTES : See Italian Breadsticks and Crustulum (Bruschetta) for other ways
to use this bread recipe.
Posted to MC-Recipe Digest V1 #340
Recipe by: frugal gourment - 3 ancient cuisines
From: Kari Boyington
Date: Thu, 12 Dec 1996 17:56:40 -0500 (EST)