Put the spelled flour, yeast and honey in a bowl with 200 ml of lukewarm water and stir until the mixture has set. Dissolve the salt in the remaining water and add it as well. After stirring briefly, add the oil as well. Instead of olive oil, I prefer linseed oil because it is an omega3 supplier. Mix the dough for 10-15 minutes.
If you want it to be classic Roman, put the mixture on a tray and form a flat loaf. This is suitable as bread for grilling or for dipping in sauces or stews. Since the Romans did not have a baking pan at hand, this is the classic form. Alternatively, put the dough in a loaf pan so that it is easier to cut the bread into slices later. Dust the dough with a little flour and let rise in a warm place for 20-25 minutes. Preheat the oven to 180 ° C.
Bake the bread for about 30 minutes. The baking time can vary depending on the oven.
If you want, you can add a handful of spelled to the dough and sprinkle it on the bread before baking. I prefer organic spelled for this.
A historical note: the Roman soldiers ate this bread on their trains. It was easy to prepare and could be refined with local, existing delicacies. As mentioned in the recipe, it was also used for dipping / dipping in soups or stews that were cooked in the warehouse. Hence the name: Panis Militaris / Panis Castrensis
Ingredients
Print Recipe
Pin Recipe