ancient roman bread

Categories
Breads
Breakfast
Low fat
Yield
1 Servings
MeasureIngredient
2 packs Fast-rising dry yeast
2½ cup Tepid water
1 cup Whole-wheat flour
½ cup Rye flour
  Unbleached white flour to make up 2 lbs. 3 oz. of total weight
1 teaspoon Salt mixed with:
1 tablespoon Water
  Cornmeal for baking sheets

Put the tepid water in your electric mixer bowl and dissolve the yeast. Use a paper lunch sack for weighing out the flour. Put the whole-wheat and rye flour in the bag first, and then make up the weight with the white flour.

Put 4 cups from the bag into the mixer and whip it for 10 minutes. Add the salted water. If you have a KitchenAid, allow the dough hook to do the rest of the work. Otherwise, add remaining flour by hand. Knead until the dough is smooth and elastic. Put the dough on a plastic counter and cover with an inverted steel bowl. Allow it to rise once, punch it down, and allow it to rise a second time. Punch down and form into 2 or 3 loaaves. I never use bread pans for this, as they will ruin the crust. Place the loaves on baking sheets that have been dusted with cornmeal and allow the loaves to rise until double in bulk. Bake in a 450 degree oven about 25 minutes, or until the crust is golden and the loaf light to the touch. It should make a hollow sound when you thump your finger on the bottom of the loaf.

Serving Ideas : Makes 2 or 3 loaves.

NOTES : See Italian Breadsticks and Crustulum (Bruschetta) for other ways to use this bread recipe.

Posted to MC-Recipe Digest V1 #340 Recipe by: frugal gourment - 3 ancient cuisines From: Kari Boyington <gjkboy@...> Date: Thu, 12 Dec 1996 17:56:40 -0500 (EST)

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