Roman style slipper loaf


I sometimes have a peculiar memory. March 15th is an interesting date to me because I remember reading Shakespeare’s Julius Caesar in high school. One of the lines was, “Beware the Ides of March, Caesar!” That was the soothsayer warning him that he was not going to live longer than that. The Ides of March was on March 15th. Whoever said Shakespeare is boring didn’t read this work!
The remains of the Roman Empire can be seen not far from where my parents live. The site is called Acinipo and it was an amphitheater.



The acoustics are incredible. So beautiful!
Well, I saw this recipe for a Roman bread on a website called, “”Doves Farm”.

Roman Style Slipper Loaf

This Roman bread is made with a slightly wetter dough than many bread recipes the resulting loaf has an appealing wheaty flavour and good crumb structure.
The recipe is from a collection of recipes compiled in the 4th or 5th century called, “Acipius”. It is lovely! My husband said it is a 10 even though he is not usually wild about spelt breads. Great toasted and drizzled with a touch of olive oil!


500 g Wholegrain Spelt Flour
½ tsp salt
1 tsp dry yeast
1 tbsp Honey
400 ml warm water
1 tbsp olive oil

In a large bowl, mix together the flour, salt and quick yeast.Dissolve the honey in the water and roughly mix it into the flour.While the dough is still craggy add the oil and mix well.Pick up the sticky dough and throw it back into the bowl.
[I lightly oiled a work surface and threw it back and forth] Do this 100 times.


[It is wet and stretchy. Don’t worry!]

Cut the dough in half and drop the pieces onto a large oiled baking tray which has been dusted with flour.Dust the loaves with flour and gently form into an oval.

Leave to rise in a warm place for about 25 minutes.Bake in a pre-heated oven for 30/35 minutes.

Temperature & cooking time:
200°C/Fan 180°C