Ancient Roman Bread Recette

Discover the secrets of Ancient Roman breadmaking, a culinary fusion born from the Roman conquest of Greece! Greek slaves introduced the Romans to the art of using multiple flours for a richer, more flavorful loaf, a significant upgrade from their single-flour tradition. This recipe recreates this historical masterpiece, resulting in a delicious and authentic bread perfect for your next historical feast or a simple weeknight meal.

Préparation 30 min

Cuisson 45 min

Calories 306 kcal

Protéines 24g

Note Soyez le premier

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Ancient Roman Bread

1 (.25 ounce) package active dry yeast
1 1/2 cups warm water
2 1/2 cups whole wheat flour
Rye Flour
2 1/2 cups Unbleached White Flour
2 teaspoons salt
1 tablespoon cornmeal
1 tablespoon olive oil

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Comment préparer Ancient Roman Bread

Activate yeast: In a mixing bowl, dissolve 1 teaspoon of active dry yeast in 1 cup (240ml) of warm water (105-115°F). Let stand for 5-10 minutes until foamy.
Combine initial flour: Add 4 cups (500g) of bread flour to the yeast mixture.
Mix wet ingredients: Add 1 teaspoon of salt and ½ cup (120ml) of lukewarm water to the bowl.
Knead the dough: If using a stand mixer with a dough hook, knead on medium-low speed for 8-10 minutes, gradually adding the remaining 2 cups (250g) of bread flour until the dough is smooth and elastic. If kneading by hand, knead on a lightly floured surface for 10-15 minutes until smooth and elastic.
Bulk fermentation (first rise): Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Shape the loaves: Gently punch down the dough to release the air. Divide the dough into 2 or 3 equal pieces. Shape each piece into a round or oval loaf.
Final proof: Place the loaves on a baking sheet lined with parchment paper and dusted with cornmeal. Cover loosely with plastic wrap and let rise for another 30-45 minutes, or until almost doubled.
Bake: Preheat oven to 450°F (232°C). Bake for 25-30 minutes, or until the crust is golden brown and the loaves sound hollow when tapped on the bottom.
Cool: Let the loaves cool completely on a wire rack before slicing and serving.

Nutrition Information (Approximate per serving)

Sodium

48 g

Sugar

Fat

Carbs

21g

Recipe Categories (Choose a category and find related recipes!)

Side Dishes European Italian Mediterranean Vegetarian Vegan Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Preparation Healthy Breads Low Fat Dietary Low Cholesterol Low Saturated Fat Low Calorie Healthy 2 Yeast Low In Something

Questions fréquentes

Combien de temps faut-il pour préparer Ancient Roman Bread ?

Ancient Roman Bread prend environ 75 minutes du début à la fin — environ 30 minutes de préparation et 45 minutes de cuisson.

Combien de calories contient Ancient Roman Bread ?

Ancient Roman Bread contient environ 306 calories par portion, avec environ 24 g de protéines, 21 g de glucides et 3 g de lipides.

De quels ingrédients ai-je besoin pour Ancient Roman Bread ?

Les principaux ingrédients de Ancient Roman Bread sont Dry Yeast, Water, Whole Wheat Flour, Rye Flour, Unbleached White Flour, Salt. Consultez la liste complète avec les quantités ci-dessus.