Ancient Roman Bread

Title:
Ancient Roman Bread

Yield:
1 Servings

Categories:
Bread,
Breakfast,
Low-Fat




Ingredients:





     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


          -total weight


     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
a


 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)