Helen (heleninwales) wrote,

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Roman bread

By chance, not realising I was about to be visiting Roman remains, I tried an unusual bread flour last week. It was Doves Farm organic spelt flour. "Stoneground from an ancient wheat variety grown by the Romans", as it says on the packet. The loaves came out quite well, though not noticeably different from normal stoneground wholemeal, apart from the texture which was perhaps a little softer.

I also discovered that I have, for years, all unknowingly been eating something very similar to what they call "Roman army bread". The wholemeal bread recipe I've always used came originally from a newspaper. In the last year or so I'd substituted olive oil for the vegetable oil in the recipe, which meant I only had to substitute honey for the brown sugar and there we are! Roman army bread, and very good it was too.

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