Recreating ancient Roman bread (Panis Quadratus)

From the tables of the well-to-do to the bars of the masses, the iconic Panis Quadratus (named after the four slashes across the top) was the ultimate tear-and-share loaf of the Roman world.

There’s nothing better than the smell of freshly baked bread, and this loaf doesn’t disappoint. So why not give this simple and easy to make recipe a try and experience the tastes and smells that the Romans enjoyed 2,000 years ago.

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Ingredients
300g spelt flour
150ml bread starter or 7g quick yeast
6g salt
250ml tepid water

Method
1. Put the flour, salt, starter or quick yeast into a large mixing bowl and add half of the water. Mix with your fingers to combine, adding more water, little by little, as required. The dough should be soft but not too wet.

2. Tip the dough onto a work surface that has been lightly smeared with olive oil and begin to knead. After around ten minutes, the rough, lumpy dough will become silky smooth and hold together as a neat ball.

3. Place the dough into a bowl that has been lightly coated with olive oil and cover with a damp cloth or cling film. Leave in a warm place until doubled in size.

4. Once risen, tip the dough onto a lightly floured surface and knock out the air. Shape into a slightly flattened ball and place on a baking tray. Cover with a damp cloth or cling film and leave to rise until doubled in size.

5. Once risen, cut a piece of twine that’s large enough to go around the circumference of the bread. Sift flour onto the top of the dough then use your twine to make four, diameter-wide indents across the top to get that characteristic Panis Quadratus look. Now carefully wrap the twine around the bread about half way up, tighten slightly and tie. Use the end of a wooden spoon to make a circular dip in the centre of the bread. Bake in the oven at 220 °C/425 °F for 30 minutes or until the bread sounds hollow when tapped on the bottom.