Ancient Roman Bread Recipe
Servings: 1
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Ingredients
- 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
Directions
- 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 65g | |
| Calories 181 | |
| Calories from Fat 8 | 4% |
| Total Fat 0.9g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 173mg | 5% |
| Total Carbs 39.52g | 11% |
| Dietary Fiber 7.4g | 25% |
| Sugars 0.53g | 0% |
| Protein 4.79g | 8% |
