Roman Bread

Roman Bread

Natascha from Natascha’s Palace is hosting a very interesting challenge this month, centered around Roman recipes.  I found the topic fascinating and decided to join in.  I chose Roman Bread, which is a very simple and old recipe, and reminds me of the Greek breads my mom has always made…very healthy and simple.  It was also a great recipe to try during lent, as Greek and Eastern Orthodox Christians, such as myself, will celebrate Easter this Sunday.

Prior to this challenge, I had never heard of Roman Bread and it was very interesting to learn about.  There are no consistent recipes, but the common thread I found is that this is an ancient bread, which is usually made in a flat round loaf and made of spelt, wheat, and/or rye flour.  I chose to use a recipe from Ocado with all spelt flour and a fast yeast.  I have never baked with spelt flour before, because I usually go for whole wheat when I make bread.  I was very impressed with how easy it was to knead and how wonderful the texture was. It is such a healthy flour and my little ones really enjoyed it.  I will definitely be baking more bread with spelt flour.  Thanks again Natascha!

I am excited to bring this to Fiesta Friday #117!  The wonderful co-hosts this week are Mollie @ The Frugal Hausfrau and Scarlett @ Unwed Housewife

I made a loaf version too and just couldn’t resist adding spinach from our garden 😉

Roman Bread 2

Roman Bread

1 loaf


  • Recipe adapted from Ocado
  • 3 1/3 cups spelt flour (20.7 oz.)
  • 1/2 tsp. salt
  • 1 tsp. rapid rise yeast
  • 1 1/2 cups warm water (not hot)
  • 1 Tbsp honey
  • 1 Tbsp olive oil (I used extra virgin)
  • Whisk together the flour, yeast, and salt, until combined. Add the honey to the warm water and stir, and then add to the flour mixture. Add the olive oil. If using a mixer, mix on low for 1 minute until it comes together. If the dough is too sticky, add a little more flour. Knead on low for 4 to 5 minutes, until the dough passes the window pane test and bounces back when poked. Place in an oiled bowl and let rise in a draft-free location for an hour or until doubled in bulk.
  • Gently punch down and place in the cooking vessel of your choice. I used a round stoneware pan and a loaf pan. Cover and let rise in a draft free location for 45 minutes or until doubled in bulk. About 10 minutes before it is ready, preheat the oven to 400 degrees.
  • With a sharp knife, make several slits across the top, and place in the preheated oven and let bake for 20 to 25 minutes or until golden brown. It should also sound hollow when you 'knock' on the bread. Remove from the oven and brush with extra virgin olive oil (optional). Let sit for at least 30 minutes before slicing. Enjoy!
  • Pair this bread with a good olive oil or honey or with:

    Homemade Honey Butter


    Homemade Nut Butters

    homemade nut butter

    Spinach Pesto

    spinach pesto foodgawker6

    Savory Red Onion Jam

    red onion savoury jam

    Roman Bread



    39 Responses to“Roman Bread”

    1. 04/28/2016 at 8:56 am #

      The bread looks great, I actually prefer spelt to whole wheat. It has a wonderful nutty taste. The bread looks moist and has a beautiful crumb.

        04/28/2016 at 9:19 am #

        Thank you Suzanne! I am so happy I tried it 😀 I love a tasty and healthy bread!

    2. 04/28/2016 at 10:13 am #

      Yeah I was able to get back on my computer and comment! Looks very nice, good job!

        04/28/2016 at 10:22 am #

        Yay, thanks Lynn! I am happy that my kids like it, because it so healthy. They eat wheat bread primarily and aren’t too used to white bread, but I wasn’t sure how they would like this.

        • 04/28/2016 at 11:29 am #

          It is so nice when we find healthy and delicious all in one!

          04/28/2016 at 2:39 pm #

          Absolutely…love that 😀

        • 04/28/2016 at 4:31 pm #

          me too

          04/28/2016 at 4:48 pm #


    3. 04/28/2016 at 11:50 am #

      I love the round rustic loaf. and the crumb and texture look yummy. I’ve never baked with spelt either. I don’t think I’ve ever seen it.

      I’m going to see if my regular market carries it.

      Happy Easter to you and yours!

        04/28/2016 at 2:42 pm #

        Thank you Deborah! This is my first time, and I really liked it. I hope you are able to find some 😀 Thank you so much, it should be a nice weekend!

    4. 04/28/2016 at 12:00 pm #

      I’ve never heard of Roman bread before but your circular loaf looks wonderfully hearty. As the weather is a little chilly here today, I can imagine eating it with a warm bowl of soup 🙂

        04/28/2016 at 2:43 pm #

        Thank you Heather 😀 I bet it would be great with soup. It is a very neutral bread so it would be perfect for soaking up soup!

    5. 04/28/2016 at 2:59 pm #

      Looks delicious Antonia! I’ve never used spelt either – but am willing to give it a go – I love the spinach in the second loaf – and with that honey butter ooooohh – that must be fantastic! 🙂

        04/28/2016 at 4:59 pm #

        Thanks Linda! Usually I have to add all purpose flour to my wheat flour when I am making wheat bread. It was amazing how easy it was to knead and how good it was without anything but spelt. I hope you like it if you give it a try. Thank you again for the kind words 😀

        • 04/28/2016 at 5:28 pm #

          How do you think spelt will work in a breadmaker machine?

          04/28/2016 at 5:48 pm #

          Wheat flour works my mixer much harder than the spelt did. It was easy to knead, so it should be fine. Bob’s Red Mill has a bread machine recipe on their site, Let me know how it turns out 😀

        • 04/28/2016 at 6:00 pm #

          Great! Thanks Antonia! 🙂 Will do…

          04/29/2016 at 9:26 am #


    6. 04/28/2016 at 3:52 pm #

      Never heard of Roman Bread either. This looks great! Very interesting post!

        04/28/2016 at 5:21 pm #

        Thanks Cynthia! I am glad that I participated in this challenge, I might not have used spelt flour otherwise 😀

        • 04/28/2016 at 7:12 pm #

          I haven’t used spelt either, sounds like a fun recipe.

          04/29/2016 at 9:28 am #

          And so easy to make! Have a great Friday!

        • 04/29/2016 at 10:54 am #

          Thanks, same to you!

    7. 04/29/2016 at 4:16 am #

      I just made your lovely spelt bread & loved it so much. i am a big spelt lover, as you know! Yum!

        04/29/2016 at 9:31 am #

        That’s awesome Sophie! I am so glad you liked it! I am hooked…spelt is awesome 😀 Have a great weekend!

    8. 04/29/2016 at 1:52 pm #

      I join everyone else who have never used spelt. Your bread looks delicious – I’m trying to think of the bread I make that looks like that.

        04/29/2016 at 2:08 pm #

        Thank you Judi 😀 I’m really glad I tried makes a great bread! By the way, I just got my salt block and I’m looking forward to putting some sliced cucumbers on it 😀 Happy Friday!

    9. 04/30/2016 at 12:16 am #

      Looks lovely , Antonia 🙂 I’ve never worked with spelt either, is it like whole wheat flour ?

        04/30/2016 at 10:22 am #

        Thank you Freda! It is made from a grain which is a primitive relative of wheat. You can use it as a 1:1 substitute to wheat flour. It is a little nuttier and sweeter, and is very tasty 😀 Have a wonderful weekend!

    10. 05/01/2016 at 4:32 am #

      Awesome ! This sounds yummy!

        05/02/2016 at 6:23 pm #

        Thanks Swapna 😀

    11. 05/03/2016 at 2:19 pm #

      I thought I had commented, but maybe not!! This looks like such a delish and simple recipe! I’d love to have a slice!

      Happy FF!!


        05/03/2016 at 2:42 pm #

        Thank you Mollie! Happy FF to you as well 😀

    12. 05/03/2016 at 8:17 pm #

      What a cool bread recipe. Thanks for sharing this at Fiesta Friday #117!

        05/04/2016 at 8:00 am #

        Thank you so much!

    13. 05/04/2016 at 3:58 am #

      The bread looks good. 😀

        05/04/2016 at 8:14 am #

        Thanks Jhuls!

    I would love to hear from you!

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