Roman Spelt Slipper Bread

Makes 1 loaf

A 'slipper' is a low rise loaf. This Roman bread is made with a slightly wetter dough than many bread recipes and 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.

Free from Egg, Soya, Nuts
Vegetarian, Kosher, Organic, Wholemeal, Without crystal sugar

Ingredients

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  1. Warm the water and honey, stirring until dissolved then leave to cool.
  2. Line a baking tray with parchment and dust it with flour.  Pre-heat the oven.
  3. Put the flour, yeast, and salt into a large bowl and blend them together.
  4. Stir in the water, and when everything looks craggy and lumpy, stir in the oil.
  5. Using your hands gather everything together into a doughy mass.
  6. Knead the sticky dough in the bowl, for 100 presses. Avoid adding flour if possible.
  7. Cut the dough in half and drop each piece onto a prepared baking tray.
  8. Gently form each dough piece into an oval and dust the loaves with flour.
  9. Leave the bread to rise in a warm place for 25 minutes.
  10. Bake for 30–35 minutes. You will know it’s done when the bottom sounds hollow when tapped.
  11. Leave to cool on a wire rack.

Equipment

2 x 500g/1lb bread tins

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

30-35 minutes
I used the Wholemeal setting in the bread machine, what a wonderful loaf it was. It is delicious with best salt crystal butter and r eaten with a soft boiled egg. I shall mention it to my Roman friends up on Hadrian's Wall on Monday, in Cumbria, in fact I will bake them a loaf. It is full of goodness and nourishment.
By Mr John Walker
02 Nov 2016
Made this for the children to try Roman Bread. Its a big hit! Wow the Roman army ate bread like this! I actually used the Dough setting on the bread machine, then baked the bread in the oven. Its lovely!
By Mrs Josie Higgins
16 Dec 2014
@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 Mark Whitehead
14 Apr 2013
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 B Dockerty
25 Jul 2012
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 Mr andy garthwaite
14 Mar 2012
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 Mrs Cindy Arrighi
26 Nov 2011
just made this bread, its fabulous, so tasty, very moist and fluffy, too good!
By Miss rebecca mallett
29 Mar 2011
made this with the Kids at church for communion. They loved making it an loved eating it even more a great treat
By Dr Bruce allinson
25 Jun 2010
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 Ice Cream
03 Dec 2009
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.
By Mrs hannah walker
26 Oct 2009

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