Summer 2021· Torch: U.S. · A DAY IN A ROMAN KITCHEN
16
Cato’s Roman Bread
* 4 cups spelt flour
* 1 1/2 cups water
* splash of olive oil
* pinch of salt
Preheat the oven to 350°F. Add the flour to the bowl along with the salt. Mix a splash of olive oil with the flour. Slowly add in the water, mixing with a spatula as you go. Knead the dough well and form into a circular shape. With a knife, score the top of the loaf. Place on a greased baking tray and bake for 45 minutes.
A DAY IN A ROMAN KITCHEN:
Ancient Roman festival in scorching July dedicated to Neptune, the god of the sea
Inspired by Cooking Apicius: Roman Recipes for Today by Sally Grainger
Neptunalia
By Irene Calderon, 2020-2021 NJCL Editor
Comments: This is a dense bread, not fluffy at all. It's not bad but it will probably taste better with honey. Rating: 8.5/10