Roman Bread – recipe

Roman Bread - recipe Champagne with a Twist
Roman Bread – recipe
Champagne with a Twist

I discovered this recipe a few days ago, and found it so delicious, I had to share. This bread is quick to make, and is believed to be similar to the type of bread consumed during the Roman Britain era.  The dough doesn’t rise as much as other bread recipes, but to get 2 loaves from just 500g of flour for me is a bonus.

It’s lovely as part of a ploughman’s lunch, served with soup or just eaten with a little butter.


  • 500 g wholemeal Spelt flour
  • ½ tsp salt
  • 1 tsp quick yeast
  • 1 tbsp honey
  • 375 ml warm water
  • 1 tbsp olive oil


  1. Pre-heat the oven, Gas Mark 6.
  2. In a large bowl, sieve together the flour, salt and yeast.
  3. Add the honey to the water and stir until the honey has fully dissolved.
  4. Add the honey water to the dry ingredients and roughly mix.
  5. Add the oil to the dough and mix.
  6. Knead the dough by hand for about 5 minutes.
  7. Divide the dough equally between two greased 500g bread tins.
  8. Cover and leave to rise for half an hour in a warm place.
  9. Bake in the oven for 40 to 45 minutes.

If you try this recipe, please share your results with us in the comments box below. I would love to hear if you love this recipe as much as me 🙂


3 thoughts on “Roman Bread – recipe

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