You may notice something a little different about us...We've had a makeover

Go to your basket

0 items - Your basket is empty

 

You are here: Home > Recipes > Roman Spelt Slipper Bread

Roman Spelt Slipper Bread

Doves Farm recipe

Our recipe

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.

Customer rating: CakeCakeCakeCakeHalf Cake 10 customer reviews

Servings

Unit of measurement

Ingredients

500 gWholegrain Spelt Flour
½ tspSalt
1 tspQuick Yeast
1 tbspHoney
400 mlWater
1 tbspOlive Oil

Method

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


Rate this recipe using the review button below, or click here to discuss it in our forum.

 

Temperature & cooking time:
200°C/Fan 180°C/400°F/Gas 6 for 30/30 minutes

Dietary status:
Without Dairy, Without Nuts, Without Soya, Vegan, Vegetarian, Wholegrain, Organic.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.

Customer reviews

10 Reviews
5 stars: 7
4 stars: 2
3 stars: 1
2 stars: 0
1 stars: 0

Average Customer Rating:

CakeCakeCakeCakeHalf Cake

Share your thoughts with other customers:

Write Review

 

By Mr John Walker

02 Nov 2016 | 10:34 GMT

Rating: CakeCakeCakeCakeCake

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 Mrs Josie Higgins

16 Dec 2014 | 16:36 GMT

Rating: CakeCakeCakeCakeCake

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 Mr Mark Whitehead

14 Apr 2013 | 14:31 BST

Rating: CakeCakeCakeCakeEmpty Cake

@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

25 Jul 2012 | 11:23 BST

Rating: CakeCakeCakeEmpty CakeEmpty Cake

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

14 Mar 2012 | 10:57 GMT

Rating: CakeCakeCakeCakeCake

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

26 Nov 2011 | 20:03 GMT

Rating: CakeCakeCakeCakeEmpty Cake

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

29 Mar 2011 | 06:51 BST

Rating: CakeCakeCakeCakeCake

just made this bread, its fabulous, so tasty, very moist and fluffy, too good!

By Dr Bruce allinson

25 Jun 2010 | 20:14 BST

Rating: CakeCakeCakeCakeCake

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

By Ice Cream

03 Dec 2009 | 14:14 GMT

Rating: CakeCakeCakeCakeCake

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

26 Oct 2009 | 19:04 GMT

Rating: CakeCakeCakeCakeCake

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.