Ancient Roman Bread – a delicious recipe with yeast, water, whole wheat flour, rye flour, unbleached white flour, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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.
157
kcal
Calories
1
g
Fat
33
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 teaspoons fast rising dry yeast, 2 1/2 cups tepid water, 1 cup whole wheat flour, 1/2 cup rye flour, and more.
Yes, Ancient Roman Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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