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:
8 customer reviews
| 500 g | Wholegrain Spelt Flour |
| ½ tsp | Salt |
| 1 tsp | Quick Yeast |
| 1 tbsp | Honey |
| 400 ml | Water |
| 1 tbsp | Olive Oil |
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Temperature & cooking time:
200°C/Fan 180°C/400°F/Gas 6
By Mr Mark Whitehead
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@Mrs Cindy Arrighi
One pound of flour may easily be as little as 12 fluid ounces or as much as 18. It all depends on how much you compact the flour! (Try it. Lightly scatter in some flour until you have "filled" a suitable container, then press it down.)
That's why you're better using weight rather than volume.
@ Mr B Dockerty
Salt in a fermenting yeast mixture does slow the yeast a little but that's why it's there. It makes the yeast give a more uniform crumb to the loaf rather than some bits having microscopic bubbles and other bits being all bubble.
By Mr B Dockerty
Rating:
first time I used natural yeast and it turned out beautifully.. second time used quick yeast and it stayed flat as a biscuit.. third time tried easy yeast and it rose a little.. this is from the recipe on the packet.. following it to the letter.. I left the salt out too.. as Mr Garthwaite says.. it can kill the yeast.. also found as Mrs Arrighi did that there wasn't enough flour in the bag x 2 batches.. as had to add more as mixture too wet... consolation was, the flavour is extremely good.. but your recipe is PANTS!
By Mr andy garthwaite
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This recipe bakes a fantastic loaf that my whole family enjoyed. The only change i made was to keep the salt on a separate side of the bowl to the yeast as salt can kill the yeast activation.
On my second attempt I brushed the slippers with honey and sprinkled with Oats - delicious.
By Mrs Cindy Arrighi
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I just made this....As far as I know 1lb. of flour is 16 oz...in a dry measure...please anyone, tell me if it's wrong. I had to add more flour and then I realized I didn't have "quick" yeast, but I had 50% faster rising yeast, so I used it...it came out good, but why did I have to add more than 2 cups of flour? By the way, it tastes pretty good..!
By Miss rebecca mallett
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just made this bread, its fabulous, so tasty, very moist and fluffy, too good!
By Dr Bruce allinson
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By Ice Cream
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By Mrs hannah walker
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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.
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