The best delicious Ancient Roman Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Ancient Roman Bread recipe today!
Hello my friends, this Ancient Roman Bread recipe will not disappoint, I promise! Made with simple ingredients, our Ancient Roman Bread is amazingly delicious, and addictive, everyone will be asking for more Ancient Roman Bread.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Ancient Roman Bread.
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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.
Yields
1 Servings
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