Not so with your recipe. This is the easiest and most tasty bread on….. Dare I say it the entire Internet.. Just finished mixing up a batch, but next time I think I’ll add the yeast and sugar (I used honey this time) to at least 2/3 c. of the water, instead of adding the yeast to 1/4 c. and then adding water to the 2 c. mark. I have a question, though….to start, I am not a cook and so, when I made this recipe, using technique #2, and my bread came out like my grandfather’s bread (!!) Matthaei developed Roman Meal bread. She is not an experienced cook and the recipes list just the ingredients with minimal (sometimes no) cooking directions. Looks great and will give it a try. I’m only used to making cinnamon rolls and the dough I use for those is very dry (not really sticky at all). Do you have any ideas why? When I cut the loaf the texture of the bread was very, very nice – as good as any bakery bread. Grazie for the recipe…. Also, I often turn up the oven temp. Thank you Carrie;for this simple,delicious recipe . Not one fancy gadget or ingredient required. I am very excited to make this bread thanks for the recipie. My bread turned out great! Not only is it easy but the result is spectacular. I give it a good stir then wrap a teatowel around it and give it a cwtsh for 10 minutes. I am also in Houston, and had to add over 1/2 cup more flour to make the dough less sticky so I could form the ball. Try it out again but add the water to the flour 1/4 cup at a time until the dough is just a little moist. I am dying to try this out now. Thank you so much!! by maybe 5 degrees Fahrenheit. I am a chronic failure at bread making – seeing this recipe has reignited my willingness to bake not just an edible but delicious (and beautiful) loaf of bread!! Just made dough and leaving to rise for first time. Hi Carrie, hope you and your family are well. That was easy and yummy!!!! I’ve made it many times and it always disappears within hours. I will definitely make this again. I don’t believe it! Spoon batter … I am so glad you found this recipe useful and that it will become a staple in your home! I’m thinking of using this as pizza dough soon. Neither one raised very much even after the second rise period. Then I put it back in the bowl to rise. Hi Karen, I would shorten the baking time and keep an eye on them and make notes for future batches. I am so happy you tried this recipe out and that you love it. Take the dough and gently mold it into a smooth but firm ball with an elastic feel. But I imagine it would add a layer of depth to it. Trans fats have also been implicated in Hi Cyndi – Yes, less water if you are in Houston, we are so humid here most of the time. This bread is great!!!!!!!! Yes you can fold it again like you did for the first rise and then shape it. No way to salvage the mess it made. In the morning I baked it for almost an hour at close to 375’f, and it didn’t darken up hardly at all. When I make bread, I usually spray the dough and the oven with water for a crusty bread. Going to try it next with flour. So glad it was a hit :). When you try it again can you use a different AP flour, even if it is the same brand just a different bag of it. Hi Carrie! it baked beautifully, but the taste of the AP flour was very strong. You are welcome! So my question is, does yours get flat or did I likely do something wrong? Way better than the other recipe I tried a couple days ago. The kids loved smelling the yeast as it bloomed and kneading and punching down the dough! I just popped this into the oven to accompany an Italian dinner I’m cooking for friends. I am glad the half white and wheat worked out :). I am going to try this out :). I am curious if this recipe can be used for Italian stuffed bread? (; Hi John, thanks for your comment. :( Five more minutes did the trick. Last, I have convection feature on my oven — would it better to use the convection setting or not? It had rolled rye flakes, cracked wheat flakes, rolled oats, barley and flax seed. My boyfriend has requested 3 more loaves tomorrow! Hi! I live in South Central Florida so that may have made a difference. About 22 minutes into the bake, I misted it with water, and misted water into the oven a couple more times every 3-4 minutes until done. You should strut a little with this one. Just wondering . Hi Nicole, Not sure why it would have a strong flavor. Your site was the only one that has a bread recipe using this amazing flour. Even though I was a bit nervous about it, this recipe was so easy and delicious! I usually dust my pan/parchment paper with cornmeal when baking Italian. I just wanted to let you know that I made this ‘last minute’ before my church’s annual dinner last night. Thank you so much for the recipe. Grilled cheese is absolutely to die for with this bread, also garlic bread, and have also made homemade croutons. :) I think next time, when it is done cooking, I will sprinkle on top some more Olive oil with Romano cheese so it sticks and the Romano doesn’t burn in the oven. Hi, how many cup for 1 recipe if I am using oat flour on its own? Butter it, put it in a sandwich press, and dip it in my morning espresso or my espresso zabaglione. Oil the parchment paper next time and handle the dough very gently. Since I’ve only made bread now about 5 times and am not real experienced, SHOULD it deflate when doing a cut across the top? But it made for a very good ciabatta bread. Another loaf rising now for a St. Paddy’s Day work party! Hi Andrea, thanks for the insight on the yeast! Turned out terrific! Wish me luck…, I love to cook but never really baked I tried this today oh boy Awesome easy great taste, thanks. Holy cow, it was so simple! I am so happy you are using this rustic bread recipe for the neighborhood! Apart from a company manufacturing health bars/cereals I can find no reference … The yeast was definitely more foamy. Some of the Thanks for your comment Penner, I am so glad you enjoyed it. Bravo! My husband’s favorite bread recipe he says lol this wife has pleased her husband surely thank you so much. There are 2 techniques that I will call out below that deal with where you add the sugar. Beats paying for stuff you’re unsure of in the grocery stores! Thank you for sharing your inherited recipe! Hi Joe, so glad you stuck with it :) the water and flour combination is always unique to where you are and how the weather is. I have not tried to freeze this dough but I am sure it would be fine. The trick is to add about 1/4 cup of water at a time until the dough is just a little wet. :), 190 degrees Celsius seems really low, to me. I’ve been trying new alternatives with different spices, such as rosemary and olive oil which also worked well. Did not seem hollow at all. I did the recipe to a tee but I added garlic, basil and oregano flakes, and salt to the top before baking… people were going bonkers! 1 cup of water is 8 fluid ounces and 1 cup of flour is 130 grams. I am wondering if I should let it rise again before putting it in the oven? Flatten out dough on … Founded in Tacoma, Washington, in 1912, the company focused on whole-grain products, including bread, hot cereal, and snack bars History. Make a few more slits if you have any room to do so, and when the bread is rising cover it with plastic wrap to keep it moist. I made this recipe with an Italian dinner. Thanks for letting me know, I am so happy you like it :). I preheated the oven to 150, turned it off, and put the bowl of dough in the oven (with the towel still on) for 30 minutes. Less flour? I had to bake it a little longer than 30 minutes but…wow!! Great recipe! Continue to add as much of the water/yeast mixture that you need. I would add less water next time. When I took it out and cut it to try a slice, it was actually nice and soft on the inside, with a thick, crispy (not dry) crust. Next…second rising-form your loaf after the 1st rise, put it on your pan, THEN cover & allow to rise a second time-makes for a more “risen” loaf! Hi Tonya, That’s great! Then half in each pan, cover lightly with a flour cloth set in oven and wait for the second rise. This is the one for me. to a minimum. Hi Eric, let’s just say with bread you open many doors :) In regards to the sesame seeds sprinkle them on top and pat them lightly with your finger tips. Thank you…. Bread was flatter than I wanted but it came out amazingly delicious!! https://www.lunchbox.eu/en/recipe-items/ancient-roman-flat-bread And when you do your second rise, do you shape it after that or just before the 2nd rise? It is my go to bread recipe too. I made it tonight and the texture was wonderful. I did a half-recipe though, ie, halving all the amounts and only let it rise once for 30mins. sold in most stores. Thank you for this perfect rustic bread recipe. I tried the recipe with all purpose white flour and then a 2nd time with have whole wheat and half white. ¡Riquísimo y saludable! I just made my first ever no mixer pretzels and now want to move on to my first loaf of bread. Your method is so easy and it turned out just great. Great recipe that turned out great with the whole wheat flour I had on hand. (Of course, we had to try it. Hi Lisa, I haven’t but that doesn’t mean you shouldn’t. The recipe was easy and the bread is delicious but there is no way that paper is coming off the bottom. I have tried a couple other recipes but came back to this one. Does this bread freeze well after baking? Letting it do the second rise in the fridge will also improve the internal structure of the bread as well! It never fails. You are welcome! And thanks for all your tips in the recipe and here…it helps so much! In a liquid measuring cup add 1/4 cup of lukewarm water, add the yeast and 2 teaspoons of granulated sugar. Crunchy crust perfect interior, not too airy and not too dense. I would recommend this recipe to anyone. I took this out of the oven an hour ago and I’m trying so hard to not devour it all! Thanks so much! This bread does not last long in my house. Hi Laura, you add it after you have mixed in the first cup with the yeast in it. Any tips would be helpful and thanks again :), This is a great tip. Hi Robin, I do shape it in a ball each time to let it rise. Can I make this Asiago Cheese bread? It is rising kinda flat, but I’m going to wait another 20 minutes. Also when I am forming the ball I am doing that between my 2 hands. Hi Vera, You can put in the oven after the 2nd rise! Roman Meal Company was an American bread company with headquarters in Fargo, North Dakota. That’s great to hear Mary, glad it worked out in your climate :). Both raved all weekend about how great the bread was, soft on the inside, crunchy on the outside…it was awesome. Made two loaves yesterday. Hi Tat, next time you try this recipe let your bread rise a little longer before baking it and see if that works. Everyone has their own method. The bread was soft and delicious. My first time making it, the dough didn’t rise well at all, and though it looked fine and baked fine, it was VERY dense. Hi, I only rise the dough for 2 hrs (on a bed with an electric blanket turned on low – in the London cold!) I am so happy that you have this recipe and have shared it with your family and friends! Hi Kyle, Yes this dough can be sticky but it shouldn’t be wet. If we create a moist environment in your oven this could help with that. It’s delicious. Just make sure the dough is a tad bit moist. Thank you for this staple in our home. Repeat this entire folding process once more, for a total of 6 folds. I’d say I’m sorry for rambling, but I am just so gosh darn excited about this bread! Once it flattened, but all other times turns out great. Thanks for sharing! Hi Eileen, I am so glad that you like this recipe and that you are finding some joy in bread making! I have my loaf in the oven right now but have a question about the process for the next time I try this. I like to use the Italian Flour Tipo 00 instead of all-purpose. Hope you enjoy it. I love that my 13 year old daughter can bake delicious bread! My son and I are working on a video for this recipe so everyone will have a visual! I know the sugar, and probably the chocolate, alters the rise process. Best, Carrie. I just discovered this recipe, it’s exactly what I’m searching for, really easy and no-fuss to make, loving it. I used active dry yeast, it fizzled a bit when I added warm water, but wasn’t extremely frothy. No need to apologize, you are the one doing me a favor. I just found this site and made the bread and it is amazing! I would start out with a little bit of honey but you will need the sugar for the yeast to activate. Also are you scoring the bread? Thank you for a simplier way to make a good bread..Do you ever add more options to this loaf? I am an American living in Pakistan… I am craving Italian bread and there is none to be found here. Best, Carrie. @Andrea I have used the recipe with oat flour. Thank you. I would like to know what you mean the yeast is frothy? I make the three slits at the top and do it step by step but the sides on both sides of my bread have a little bit of a blow out … any suggestions or tips would be great. This recipe is fantastic . Talking to my Italian friend, I realized what I really need to try is an Italian bread recipe and yours was the third Google search result. Enjoy. My husband brought the wrong yeast home, it is gluten-free . Great recipe. Yesterday I decided to do one rise at roomtemp and then 2 slow rises in the fridge over 24hrs. This will give you a great rise everytime. Do yall have any tips which might differ from your recipe and cooking on a hot stone? I’ve never baked anything before but used your recipe with all purpose flour and it turned out amazing!!! I’ve had great success with wheat flour (1 cup wheat with 2 white) and mixing in garlic and herbs. The texture turned out great, I think this would make a great pizza dough as well. diabetes, while saturated fats have not. Hi Rifka! I am a few loafs in and I must say your recipe is really great. Beyond yum!!!! Practice helps to turn out a consistent loaf of bread. My thought is to try it and see what happens! Set for second rise and will bake to have for dinner. CARRIE PACINI I am a novice at baking bread but a “professional” at eating it and using this recipe (which was only the second time I have baked bread…ever) produced a phenomenal loaf. Thanks for the heads up. Yum again.. Best recepe ever! Also had to add loads more bread flour to soak up the Luke warm water to make a firm dough. This recipe is for 375 degrees BUT I am thinking you might need to try 400 degrees with your oven. It has a very good flavor and is my father’s favorite version of it :). Thank you. Reply Cathy K. January 11, 2015 at 10:19 am. Have you ever frozen the dough before allowing to rise. "Whole grain rolled wheat, oats and rye, spring wheat bran and defatted And they were thrilled to see how big it got after rising both times. Thank you so much. Like step 2 and 4. This was also my first ever attempt using quick rise yeast. The meat and cheese sound wonderful! Love your idea Dave about adding spices to it and I am so glad that your family enjoyed it! Let me know how it turned out. What did you do differently from this recipe? The dough rose perfectly and the final product turned out so beautifully, he can’t wait to take it to school tomorrow. I made this today and the loaf came out really well – I used King Arthur Bread Flour and Red Quick Rise Yeast. TWO cups of water is WAY too much for 3 cups of flour. However for those who use This was a great recipe, I made it with my daughter 2 1/2 years old, she had a blast mixing the dry ingredients and handling the dough a bit. Second and third were wonderful! Just wondering how it would do or if it would interfere with rising properly. Thanks Lily! Did the yeast bubble up for you? I’m made it a few times now, always with great results. This is made with a stickier wetter dough than many bread recipes and the resulting loaf is quick to make, has an appealing wheaty flavour and an appealing open crumb structure. The US National Dairy Council has asserted that the trans fats present in animal foods Let me know how it turns out! Since I found your recepe I bake bread every week. Omg! Hi Roberta, I am wondering if you need to bake the bread at a higher temperature. Came out great. Thank you for sharing this recipe! Would like to hear if anyone leaves the top along. This will create steam, and help prevent the bread from crusting before it springs. Hi Rebecca, I hope you tried it again. Easy production. It was wonderful! Second, does it go on the center rack? Tried it with the olive oil and they all pretty much fell off after baking :(. I just want to make sure I’m doing it right. I stumbled on this recipe looking for homemade bread that wouldn’t take 6 hours and wouldn’t require me to make 3 loaves. You’ve earned it. Roman Meal. Now finish your dough mix. Tech Republic. The bread seems to come out better if the dough is slightly sticky. Came out pretty good :). I dolloped a bit of butter while it was still warm, and then had to exercise some serious discipline not to eat the whole loaf! I know this is an old post, but if you’re reading, a couple of questions as I’m hoping I have finally found the Holy Grail of crusty, rustic Italian bread! My new favorite bread recipe. Here is a great variety of bread, some can be made quickly, and others will need time to rise. Wow! You will need to play around with it and find what works best for you. At first I was scared because the yeast didn’t get really froth/thick but in the end it all worked out perfectly. My 3 year old Daughter and I like to do Sunday Morning baking – currently awaiting the second rise – its our first attempt at bread and very very nervous and excited!!! The darker bread in the pictures above is the oat based recipe. I decided to look up a new bread recipe that only required olive oil. Just pulled my bread out of the oven, such a fail proof recipe! Putting olive oil on it, along with the pizza stone gives it a great crunch and the crumb is beautiful, just need to figure out what I can do to make it rise better. Also, the texture is rustic. I’m new to baking bread, and I’ve been experimenting with recipes, and this one has been my favorite. You might want to try splitting the different between the amount of oat flour with the white or the wheat to see if that helps. So after letting it rise 2x for 24 hours, I baked it, and although the taste was awesome, I wish the consistency was a tad less dense. THANK YOU! I followed your instructions as set out in Technique 1 and the result was sensational! Thank you so much for finally making Me a bread making success! It’s very forgiving and easy. Did it rise nice and high or was it a flat rise? The dough just didn’t rise like it did with the all purpose. Roman Meal Bread Walmart . It was easy and relatively quick (except for all of the sitting around rising, of course!) After 30 minutes, it wasn’t brown. I’m going to try today with pesto! Metacritic. The weather also has a lot to do with this recipe. Always a hit, much requested from friends and family! It’s really a simple and easy bread to make. Now I use a very sharp pair of kitchen scissors and there is hardly any drag. Just made it for dinner tonight and had it with spaghetti . Hi Kat, The water amount all depends on where you are. flour 3/4 c sugar 2 t baking powder 1/2 t salt 2/3 c Roman Meal Cereal, instant or regular 1/2 c chopped nuts 1 c mashed bananas (about 2 medium bananas) 1/2 c milk 1/3 c vegetable oil 2 eggs 1 T lemon juice In a large bowl, mix the dry ingredients. I hope you get to try it. When you let the bread rise twice it really makes for a better bread but if you are short on time then don’t worry about it. The dough should be elongated and oval-shaped, with tapered and rounded (not pointed) ends. I’m glad you enjoyed the bread it’s a keeper :). They immediately asked for more, and my boss loved it as well. {OPTIONAL} Put the dough back into the bowl and let it rise 1 more time. There is contact information for both Nabisco and Archway there. I have the same problem with the way the bread rises and why my dough rises flat? , Hi Wendy, I am so happy you and your family like it! Why do you think there aren’t any others? I know if this recipe clicks for you it will become a new tradition in your home. If I am doing 2 rises I will shape it after the 2nd rise. My co-workers went crazy for it! Thanks for the help. ty for a great bread. Your wonderful recipe has become my signature bread! Heck I might try the easy way! I have to say, out of the recepe I can get 2 loafs of bread. i only did the first rise but it still came out perfect, i actually made another dough the exact same but flattened it and made a beautiful italian flat bread with olive oil sea salt and fresh herbs! I used the exact recipie and it was a very sticky wet dough. For more than 100 years, Roman Meal has been making it easier for consumers to eat more healthy whole grains by offering a range of tasty and nutritious options. To bake gently set them on the top of the stove till oven reaches temp. I am not sure when I can separate the dough into two and if I need to cook in a bread pan on top of my pizza stone or if I can bake directly on it….I live in AZ, so it is very dry here, but I do get a good rise both times. Roman Meal Bread Company . I’m sure it will taste great. Thanks Lori! So easy, I thought I must have omitted some steps. (It’s winter here in NY so my house is dry and warm-ish.) Put the flour and yeast into the bowl of a stand mixer fitted with the dough hook. The best and most beautiful ever….. And the bread is excellent too…. Hi Cindy, Yes you can do that. I can’t stress how simple and delicious this is; I’ve literally made this dozens and dozens of times without fail. I served it warm with a bowl of good olive oil, crushed garlic and fresh crached pepper. Hi William, Frothy meaning foamy and creamy. Once shaped into loaves, does it need to rise again before baking? In a bowl, add 1 cup of warm water and dry active yeast and let it stand until creamy (about 5 minutes). You just need the ingredients, fork and a bowl. Im going to make it ASAP!!! I would start by replacing 1/3 of the regular flour with your oat flour and work your way up from there. Thanks for the recipe! ★☆ As you can see it’s not quite as high and is flatter compared to the others. There are a few tricks to keep in mind: don’t let it get too dry and do not handle it too much. Thanks for your suggestions! so great that Dr. Jackson had to set up a small factory in Tacoma just to It came as a crumbly pile of grey oaten matter. The dough did rise though, albeit slightly slower. Glad it turned out. I’m psyched to try this recipe! It’s one of my favorites. Next up I’m going to try garlic rosemary, or olives! Today I am going to try making it into rolls. The family loves it. The climate you are in and the day that you decided to bake has so much to do with it. Very first time making bread. Have made this several times now since making my first loaf for Thanksgiving.