DOVES FARM ROMAN STYLE SLIPPER LOAF

DOVES FARM ROMAN STYLE SLIPPER LOAF

This Roman bread is made with a slightly wetter dough than many bread recipes the resulting loaf has an appealing wheaty flavour and good crumb structure. The title of this recipe is based on the recipe writing of the Roman scholar Apicius.

Ingredients

500 g Wholegrain Spelt Flour
½ tsp Salt
1 tsp Quick Yeast
1 tbsp Honey
400 ml Water
1 tbsp Olive Oil

Method

Temperature & cooking time:
200°C/Fan 180°C/400°F/Gas 6

Mix together the flour, salt and quick yeast in a large bowl.
Dissolve the honey in the water and roughly mix it into the flour.
While the dough is still lumpy add the oil and mix to form a dough.
Pick up the sticky dough and throw it back into the bowl. Do this 100 times.
Cut the dough in half and drop the pieces onto a large oiled baking tray which has been dusted with flour.
Dust the loaves with flour and gently form into an oval.
Leave to rise in a warm place for 25 minutes.
Bake in a pre-heated oven for 30/35 minutes.