Roman Army Bread

I've just made this loaf for the second time. The first hardly rose at all and, although the flavour was very good, I ended up with a 2" deep loaf.
Having suspected that 25 minutes was far too short a time to leave the loaf to rise, this time I left it for 45 minutes and the result was much better. I also used half milk, half water this time, which has produced a softer loaf.
I'm very pleased with the result and will be tweaking this recipe further in the future. My next experiments will probably involve reducing the amount of yeast considerably and giving the batter/dough much more time to ferment.

this is a regular bread in our house. Very easy to make, delicious moist texture and lovely as toast too. Lasts well for few days. I do like to add caraway seeds too...

I have made this bread many times and I've always been really happy with the results, delicious. But the last couple of times I've made it, it has not risen properly and has been flat and leaden. I don't know what I'm doing wrong but any suggestions would be welcomed as it is one of my favourite breads/

I make roman marching bread as an alternative to normal modern wheat breads, I am getting the guides to make it on camp next year as it is so easy to make, needing only 1 rise, and to show the kids how easy baking and cooking from fresh ingredients is!

This is a very successful recipe. I added a handful of crushed pecan nuts and dried cranberries and it worked really well. The bread had a lovely texture with a very satisfying taste. I am very pleased with the results and will try more Spelt flour recipes. I didn't divide the dough as suggested here. I put the whole lot in a tin and left it to rise for a good hour and a half. I slashed the top and dusted it with more flour for a crusty finish before putting in the oven.

I have just baked a loaf this way, it was my variation on a different recipe! I replaced the sugar with honey and used olive oil.
It came out like your loaf, and tastes lovely. I had it with a spicey lentil and carrot soup which I had also just made.
Will definately be making both again.

Sounds interesting & I'll try this bread using fresh yeast as it's a personal preference.
I may add half white flour, wheatgerm & bran.
Has any one tried it?
Thanks,
Odelle.