Panis Militaris – Roman Soldier's Bread

Ingredients for 1 servings:

• 500 g wholemeal spelt flour
• 15 g fresh yeast
• 1 tsp honey
• 400 ml water, lukewarm
• ½ tsp sea salt
• 3 tbsp olive oil

Instructions

Working time approx. 20 minutes; Rest time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

simple recipe

Combine the spelt flour, yeast, and honey with 200 ml of lukewarm water in a bowl and mix until combined. Dissolve the salt in the remaining water and add it as well. After briefly mixing, add the oil. I prefer linseed oil instead of olive oil, as it is a source of Omega 3. Stir the dough for 10-15 minutes. If you want it “classic Roman,” pour the mixture onto a baking sheet and form a flat loaf. This is ideal for grilling or dipping in sauces or stews. Since the Romans didn’t have a baking pan, this is the classic shape. Alternatively, pour the dough into a loaf pan to make it easier to slice later. Dust the dough with a little flour and let it rise in a warm place for 20-25 minutes. Preheat the oven to 180°C. Bake the bread for about 30 minutes. The baking time may vary depending on the oven. If you like, you can also add a handful of spelt to the dough and sprinkle it on the bread before baking. I prefer organic spelt for this. A historical note: Roman soldiers ate this bread on their campaigns. It was easy to prepare and could be enhanced with locally available delicacies. Likewise, as mentioned in the recipe, it was also used for dipping in soups or stews cooked in the camp. Hence the name: Panis Militaris / Panis Castrensis