Ancient Roman Bread

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When the romans invaded greece their eating habits changed drastically. the greeks were better bakers. the greek slaves taught the romans to use several different flours in a single loaf instead of one common flour as they did in rome.

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Steps

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Put water in mixer bowl and dissolve the yeast.

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Put 4 cups of the flour into the bowl and whip it for 10 minutes.

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Add the salted water.

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If your mixer is heavy duty , put the dough hook on and add the remaining flour let the dough hook work until it is smooth and elastic.

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Put the dough on the counter and cover with an inverted steel bowl.

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Let it rise once.

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Punch it down and let it rise again.

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Punch it down and form into 2 or 3 loaves.

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Place loaves on baking sheet dusted with cornmeal and rise until doubled.

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Bake in preheated 450f oven for about 25 minutes or until the crust is golden.

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The loaves will sound hollow when thumped.

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Use common sense in raising the dough.

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I frequently use my warming drawer.

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Prep time does not include raising time as it will vary based on your conditions.

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Ingredients

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dry yeast, water, whole wheat flour, rye flour, unbleached white flour, salt, cornmeal