Ancient Roman Bread
Bread Breakfast Low Fat
Last updated 6/12/2012 1:03:54 AM. Recipe ID 28118. Report a problem with this recipe.
Title: Ancient roman bread
Categories: Breads, Breakfast, Low fat
Yield: 1 Servings
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
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.
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