Ancient Roman Bread Recipe


  • 2 pkt Fast-rising dry yeast
  • 2 1/2 c. Tepid water
  • 1 c. Whole-wheat flour
  • 1/2 c. Rye flour
  •     Unbleached white flour to make up 2 lbs. 3 ounce. of total weight
  • 1 tsp Salt mixed with:
  • 1 Tbsp. 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…

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