Roman bread

Ingredients for 1 servings:

• 2 tsp dry yeast
• 500 g wheat flour, type 700
• 1 ½ tsp salt
• 1 ½ tbsp sugar
• 2 tsp caraway seeds, whole
• 2 tsp caraway seeds, ground
• 2 tsp anise, whole
• 2 tsp bay leaf, ground
• 320 ml must or grape juice
• 30 g cheese, grated (feta cheese or Emmental or Parmesan)
• 60 g butter, can also be replaced with cheese

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

a spicy bread from ancient Rome / Latin lessons

Mix all ingredients together in the order listed and knead into a smooth dough. Cover the dough and let rise in a warm place for about 1 hour until it has doubled in size. Knead the dough again, shape the loaf, and place it on the greased baking sheet. If you prefer it smaller, you can also shape it into rolls and add bay leaves like wafers underneath, if you like. Cover the baking sheet with a dry cloth and place it in a warm place for 45 minutes to allow the dough to rise again. Then carefully score the bread with a sharp knife, brush with warm water, and sprinkle with caraway or aniseed. Place in a preheated oven with a cup of water and bake at 200°C. Medium-sized rolls take about 20 minutes; simply adjust the baking time according to the size of the loaf and tap the bread to check if it is done. The bread tastes best the next day, as it tends to continue to rise. I serve it with zucchini spread.