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Roman Style Slipper Loaf

Our recipe

This Roman bread is made with a slightly wetter dough than many bread recipes the resulting loaf has an appealing wheaty flavour and good crumb structure. The title of this recipe is based on the recipe writing of the Roman scholar Apicius.

Customer rating: Cake Cake Cake Cake Cake 3 customer reviews

Ingredients

500g/1lb	Wholegrain Spelt Flour
1/2tsp	Salt
1tsp	Quick Yeast
1tbsp	Honey
400ml/14floz	Water
1tbsp	Olive Oil

Method

Mix together the flour, salt and quick yeast in a large bowl.
Dissolve the honey in the water and roughly mix it into the flour.
While the dough is still lumpy add the oil and mix to form a dough.
Pick up the sticky dough and throw it back into the bowl. Do this 100 times.
Cut the dough in half and drop the pieces onto a large oiled baking tray which has been dusted with flour.
Dust the loaves with flour and gently form into an oval.
Leave to rise in a warm place for 25 minutes.
Bake in a pre-heated oven for 30/35 minutes.

Oven Temperature
200°C/Fan 180°C/400°F/Gas 6

Temperature & cooking time:

Customer reviews

3 Reviews
5 stars: 3
4 stars: 0
3 stars: 0
2 stars: 0
1 stars: 0

Average Customer Rating:

Cake Cake Cake Cake Cake (5/5)

Share your thoughts with other customers:

By Dr Bruce allinson

Rating: Cake Cake Cake Cake Cake

made this with the Kids at church for communion. They loved making it an loved eating it even more a great treat

By Mrs Laela Yiacoup

Rating: Cake Cake Cake Cake Cake

This bread was lovely!! It had a nutty texture and everyone in my family loved it so much that it did not even last a day.

By Mrs hannah walker

Rating: Cake Cake Cake Cake Cake

I made this with my sons this morning and they absolutely adored it! They loved the whole idea of making bread the way the Romans did.
THe bread itself was lovely, wheaty and had a lighter look and taste to normal spelt bread. Would reccomend.