Bread has been a staple food throughout human history, and the ancient Romans were no exception. The Romans had a deep appreciation for bread and developed various techniques to create a wide array of mouth-watering breads. In this article, we will delve into the fascinating world of ancient Roman bread, exploring its significance, baking methods, and the ingredients used. So, grab a seat at the virtual table and prepare to savour the flavours of antiquity!
The Importance of Bread in Ancient Rome:
Bread held immense importance in the daily lives of Romans, serving as a primary source of sustenance. It was considered a fundamental element of the Roman diet, consumed by people from all walks of life, from the poorest to the wealthiest. Bread became a symbol of social status, with different types of bread reflecting the affluence and taste preferences of various classes.
Baking Techniques:
Ancient Roman bakers honed their skills to produce bread of exceptional quality. They employed both commercial bakeries and private ovens in homes. Traditional baking methods involved grinding wheat grains into flour using stone mills. The flour was then mixed with water and leavening agents such as sourdough starter or yeast to create the dough. According to Pliny the Elder, bakeries were not introduced into Rome until after the The Third Macedonian War (171–168 BC) so until then, this important task was relegated to the women of the household.
Types of Ancient Roman Bread:
Panis Quadratus: This round-shaped bread was a common staple for the lower classes. Made from whole wheat flour, it had a dense texture and a long shelf life. It was often baked in communal ovens shared by the neighbourhood. Check out the video of Chef Locatelli below!
Libum: A sweet and cheesy delicacy, Libum was a ritual bread offered to the gods during religious ceremonies. It consisted of wheat flour, cheese, eggs, and honey, resulting in a soft and aromatic treat.
Spelt Bread: Spelt, an ancient grain similar to wheat, was frequently used to make bread. It had a nutty flavour and was often combined with ingredients like honey, nuts, and dried fruits to create a delightful, nutritious loaf.
Social Significance of Ancient Roman Bread:
Bread played a significant role in Roman culture beyond mere sustenance. Sharing bread at communal meals symbolized unity and camaraderie among friends, family, and even political allies. Elaborate banquets featured a wide variety of breads, demonstrating the host’s wealth and hospitality.
First grain, then later bread was given free to the those within the population of Rome that deserved it. The Cura Annonae (Annona was the Goddess of Rome’s grain supply) subsidised thousands of citizens diets within Rome. The amount of grain need to feed such a population was immense and was mostly imported from Egypt and the northern African territories and it was estimated that it was around 270,000 tonnes of grain per year.
Innovations in Ancient Roman Bread:
Roman bakers were known for their creativity and ingenuity in bread-making. They experimented with different flavours, textures, and shapes. Some breads were flavoured with herbs, spices, such as fennel, anise and poppy seeds. Shapes ranged from round loaves to crescents to spirals, showcasing the baker’s artistry. Historians have speculated on the practical reasons for such shapes, thinking about how easy to was to carry and distribute the bread within the city.
Ancient Roman bread was not merely a means of sustenance but a culinary art form that reflected the cultural and social fabric of the time. Whether it was the humble Panis Quadratus or the decadent Libum, these breads were a testament to the skill and craftsmanship of ancient Roman bakers. Exploring the history and significance of Roman bread allows us to appreciate the rich gastronomic heritage of this remarkable civilization.
Even Pliny the Elder had plinty to say on the subject of bread…
THE METHOD OF MAKING BREAD: ORIGIN OF THE ART.
It seems to me quite unnecessary to enter into an account of the various kinds of bread that are made. Some kinds, we find, receive their names from the dishes with which they are eaten, the oyster-bread, for instance: others, again, from their peculiar delicacy, the artolaganus, or cake-bread, for example; and others from the expedition with which they are prepared, such as the “speusticus,” or “hurry-bread.” Other varieties receive their names from the peculiar method of baking them, such as oven-bread, tin-bread, and mould-bread. It is not so very long since that we had a bread introduced from Parthia, known as water-bread, from a method in kneading it, of drawing out the dough by the aid of water, a process which renders it remarkably light, and full of holes. like a sponge: some call this Parthian bread. The excellence of the finest kinds of bread depends principally on the goodness of the wheat, and the fineness of the bolter. Some persons knead the dough with eggs or milk, and butter even has been employed for the purpose by nations that have had leisure to cultivate the arts of peace, and to give their attention to the art of making pastry. Picenum still maintains its ancient reputation for making the bread which it was the first to invent, alica being the grain employed. The flour is kept in soak for nine days, and is kneaded on the tenth with raisin juice, in the shape of long rolls; after which it is baked in an oven in earthen pots, till they break. This bread, however, is never eaten till it has been well soaked, which is mostly done in milk mixed with honey.
http://data.perseus.org/citations/urn:cts:latinLit:phi0978.phi001.perseus-eng1:18.27
Below is a video where Chef Giorgio Locatelli recreated a Roman loaf from Herculaneum for the British museum.
So, the next time you enjoy a freshly baked loaf, take a moment to reflect on the legacy of ancient Roman bread and the cultural importance it held.
