Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Ancient Roman Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Breads Comments:
Course: Breakfast  
Preparation Time:
Number of Servings: 1

2 Fast-rising dry yeast
2 1/2 Cup(s) Tepid water
1 Cup(s) Whole-wheat flour
1/2 Cup(s) Rye flour
Unbleached white flour to
make up 2 lbs. 3 oz. of
total weight
1 Teaspoon(s) Salt mixed with:
1 Tablespoon(s) 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 <gjkboy@SNET.Net> Date: Thu, 12 Dec 1996 17:56:40 -0500

Nutrition (calculated from recipe ingredients)
Calories: 1703
Calories From Fat: 45
Total Fat: 5.4g
Cholesterol: 0mg
Sodium: 19.9mg
Potassium: 555.8mg
Carbohydrates: 357.3g
Fiber: 14g
Sugar: 1.4g
Protein: 47.7g

Scale this recipe to Servings [?]