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Ancient Roman Bread Recipe

2 pkt Fast-rising dry yeast
2 1/2 cups. Tepid water
1 cup. Whole-wheat flour
1/2 c. Rye flour (Unbleached white flour to make up 2 lbs. 3 ounce. of total weight)
1 tsp Salt mixed with:
1 Tbsp. 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 min. Add in the salted water. If you have a KitchenAid, allow the dough hook to do the rest of the work. Otherwise, add in remaining flour by hand. Knead till 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 possibly 3 loaaves. I never use bread pans for this, as they will ruin the crust. Place the loaves on baking sheets which have been dusted with cornmeal and allow the loaves to rise till double in bulk. Bake in a 450 degree oven about 25 min, or possibly till the crust is golden brown 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 possibly 3 loaves. NOTES : See Italian Breadsticks and Crustulum (Bruschetta) for other ways to use this bread recipe.

Source: cookeatshare.com