Monday, 6 May 2013

Making Roman Bread - Bread rolls for the hungry soldier

Ever wondered what the average Roman soldier ate on the march or what most Romans ate at home? Follow this recipe to find out...


250g of white flour
250g of wholemeal flour
1 teaspoon of salt
4 teaspoons of yeast (14grams)
Enough warm water to make dough


- Mix the white flour, wholemeal flour, salt and yeast in a bowl
- Add warm water to make a firm dough, knead until the dough is smooth and stretches
- Break dough into four small loafs and place on baking tray, cover tray with clingwrap or a damp tea-towel and place in a warm part of the room so the dough can rise. It should take around an hour for the dough to double in size.
- Bake in a hot oven at 220 degrees Celsius for 20-25 minutes
- Serve how you like your bread, but traditional Roman bread should be dipped in olive oil instead of spread with butter.
For more on Roman meals, read 'A Body of Doubt' - available from Amazon, just follow the links

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