Ancient Roman Bread
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g flour (whole wheat flour)
- 300 ml water, lukewarm
- 4 tablespoon honey
- 20 g yeast (fresh yeast, half a cube)
- 1 teaspoon salt
- 1 onion (s), finely chopped
Print Recipe
Pin Recipe Instructions
- Mix all ingredients, crumble the yeast into the mixture. Knead into a bread dough either in the food processor or by hand. Shape into a loaf and let rise in a warm place (possibly in a very weakly heated oven, about 20 minutes). Then brush the top of the loaf with honey (gives a great crust) and bake at 200 degrees (convection) for about 45 minutes (the bread rises better if you put a shallow bowl of water in the oven).
- The bread recipe was used by the Roman legionaries when they were at war. Everyone was given a certain ration of flour, the bread was then varied with other ingredients that were currently available. In addition to the onion variant, I`ve also added apples and carrots (leave out the onion). The imagination knows no limits. Herbs, pepper or leek also go very well.
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