Roman bread

[Neuraleanus]

What kind of floor did you use? I've been making roman bread from Spelt floor, olive oil, honey, and a little bit of salt. It is my understanding that roman floor wasn't the same as our modern white floor, spelt comes closest. You'll find it in the health food section of the grocery store. This is my recipe:

This makes a round loaf about 10 inches in diameter, similar to what was found at Pompeii:

2 cups of spelt flour
1/2 tsp of salt
to 150ml warm water dissolve 1 tsp of dry yeast plus 2 tbsp of honey, mix and wait for the yeast to foam at the surface
40ml olive oil
after mixing, kneel the dough for at least 10 minutes:
form into a ball, flatten out and repeat
form into a round loaf, marking lines on the surface for cutting, and let sit for at least an hour while the dough rises (2 hours is even better)
bake at 375 F for 40 minutes

Phiny mentions something called saccharum (sugar?), but honey was the more common sweetener.