Bread Recipes

How to make homemade Roman Legionaires Bread 14/12/19



Original of the video here

Pancakes Recipes
Waffles Recipes
Pies Recipes
Cookies Recipes
Bread Recipes

Back to home page

Video Transcription

right making some bread too small in I’mtrying to work out and rig this up soyou see me making the braid okay 300lose 300 meters of wateryeahbut the ball was on what I should havedone this probably as the professionalsdo itthis is a fabric flower right we sitwhat’s it called its strong white breadflour organic organic strong markets nowbut we weigh out 250 grams this no Ijust wonder I’ll get my doubtful son youcan listen you can watch what I’m doingright this recipe by the way as a brickcity yeah if there’s anyone here isn’t aprincess here watching this thank thinkthat all brick city is hate Europeansbecause we’ve done this recipe is calledLegionnaires bread and it’s based on thefact that the Romans when they came overhere introduced spelt flour into Britain2,000 years ago and this has this hasquite this has 200 grams of spelt flourin it this is the strong white breadflour I’m pointing you can see thatgoing right now this is the spelt flourall right I’ve got this all goneexpelled for that Dubbs is a really goodone dubs organics gram flour now this isintroduced to Britain by the Romans thisis why it’s called legionnaires breadit’s a salt will braid similar to whatthe Romans Roman soldiers would’ve atewhen they came over to England now itsays 200 grams right I make this everyday yeah is it there still to at onelook so again write down exactly whatit’s meant to bethat’s 200 grams 250 strong white breadflour Oh before I do that I’ve done abit of a Rick wait I’m doing this Iforgot I was meant to put the I’m gonnaput that to one side actually I’m notgonna put names this is how I do itwhat I’ll do now in grams of yeast rightafter I put the bread flour so that I’vefinished that ayrton it’s just a greaseI’ll put it I’ve got it I’ve got it allorganized it’s that’s just dry I meansomeone’s telling me I should stopgetting this proper yeast that you getfrom salad I wear it’s a living yeastyou carry it at wound you don’t carry itaround the old Californians did I thinkwhen they were miners down in CaliforniaI said 10 grams in it okay knowing gramsof yeast right I want 10 grams Oh rocksI’m filming it so we could try and getit rightjust knowing grams of yeast coming inwriting and see that going in right nowwhat I’ll do is I’ll put this over breadthat this I’ll just wait this as you sawme we didn’t see me but 200 grams ofspelt flour right that’s gone in thebaking tin just now what I’ll do is I’lldo this by hand all right I’ve got somesalt just some all three Sainsbury’ssalt you know just basically so what isI’m just pouring in yeah look I’ve justdon’t look about mucking about it’sabout C spoon take a teaspoon form and abit more you know have a little bit likethat you know you can do it you use aspoon if you if I do this every day youget it pissed off for using a spoon yeahit’s called soul food so certainly don’tknow I’m measuring it out the flour andthe and and and and the yeast but someof it I’ll just use my hand and just toyou know you go by sorry and it’s in away it’s softer now look we’ve got thisother flower yeah you got 50 grams ofthis in it’s called a rye flourso another doves doves organic rye flourit’s whole new life there is it yeah andthe you’ll find that the spelt flour isalso hold me hold me like you’re notasbestos videos they like so we put 50grams of that in that’s all that goes inthis so I’ve got 50 grams here that’sgone in it’s a little bit differentcolorthat goes in so that’s going in topsidewe vote 250 grams is from white breadflour then we had 9 grams of yeast ontop of that then we put the spelt flouron top of that then we put a you knowcut my teaspoon fulls of salt or a spoonand off the spoon and half a teaspoonfull of salt and then we put the therifle our on top of it the right flourand the spelt flour wholemeal that’s theones I use right all the timenow my wall was just warming up on thesmallest 8 oh yeah I ever guess cookedup that’s warming up now just made awarewhen the earth in the yeah it’s a bit ofa world yeah it’s different for me gladhe read this up so you can see what’sgoing on but the best here you mighthave to just rely on what I’m saying 25grams of butter put the spoon in now 0-2off my spoon right fatter on the spoonthis is proper butter we get it from thefarmers marketit’s a organic raw bar I think they gotthere it’s 31 grams so now it’s it 25grams that goes right in the middle ofthe we’ll put now in the middle well nowI’ve got this honey yeah rightlook at this in the farmers markets willthey do hair oh honey hartfordshirehoney they’re not organic but they are alittle farming people and Trust andthey’re very good we’ve got we’ve gotthat one we’ve got this organic one herewe get it in Costco’s and we get itcheap you bought three tubs of it it’sall my feet cause it’s eat squid I’llsay at seven quid Oteri’s pretty cheapbut if you buy I meanSainsbury’s is a similar organic onecost about frequent over three quid eachtheir free 30 or something or free 10 soyou’d end up and sort of three quid morebut the thing is right it says it’sorganic right and it’s good it’s goodsoil association organic so that’sthat’s a really good sign I believe itcomes from naturally crystal as a blendof EU and non-eu honey’s packed in theUK so this is it’s coming from all overthe place it’s bit like when you buyorganic olive oilso I’m now just letting this Honey comeout because in the recipe when I’ve gotthis legionnaires recipe it said putsugar in it but 2,000 years ago there’sno such thing as sugar so when theRomans made this bread they would usehoney and I presume they’re Jews if theycould get runny honey like I’m puttingin here now I’ve got a tablespoon hereright now it’s a nice tablespoon full ofhoney it’s starting to drip off thespoon how can you see it dripping offthe spoon all right that’s going inthat’s at least this is just pretty muchthe end of this I want a bit more than atablespoon for him this we like it sweetand weak and we’ve got this rich this isa rich bread I’ll just scraped out ofthe jar dad wants to finish the jar offafterwards sir do I let him break VARlit and have the Yahaira space we’regonna put some more on that moneyanythingCostco’syou have to put these little thingsupside down so we’ve got a nice beermoney in there now that was standing atthat like a little spoon and scrape itout right so there you go this is therunny honey in there so it’s in themiddle of the well right burning yeahright so I’ll leave that spoon got awooden spoon as well[Music]there’s more people display that’s beensitting there for you guys this whole Oh[Music]sumosso we should put that down oh it’s allbroken get on with this one then we getthe one chopped it’s warmed up yeah Ican put my finger in it’s a bit too hotright because I favor gets too hot itmight destroy the the yeast yeah but soI’m not putting that back on the heatit’s just what you do you keep mixingstill welcome yes I’ve got that scrapethat off see make sure that butter andeverything’s getting mixed back in withit just Wells getting biggerI’ve got sitting on it’s sitting on mybig big brass foil foil fingers and itserved my foil wrapper and I’m justtrying to really obviously better bringmy just finger of a way out can get youguys to see this[Music]be careful business and then they don’tput it in the oven Oh mommy nothing toelectric my mom cookers guess guess notsix forty five minutes so you cantranslate that you google that and get atranslator what these gas mark 6electric oven know it sounds awful timeso 300 fields of water remember25 grams of butter 9 grams of yeastright 250 grams of strong white breadflour the tables a teaspoon full of saltmaybe a teaspoon for the half or twoteaspoon depending on your taste right200 grams of vert the Roman introducedspilt flour whole meal right and then 50grams ofRoy flour also home him throw you do isyou just put it all togetherlet’s take forward this don’t breathedon’t fall don’t boy it’s a waste oftime I mean this bowl world got thatI’ll put it in that was a saltwaterschool black girl with us all use it tobreak the present we serve a plasticrubber seal lid on it and you could keepyou sweet shiny suit let’s suppose someput food that we’re going cold and youcould put it in or some rule phoneringing with some salad if you couldAkane that my best functions help ofthat sort of thing my sister’s most ofthem it’s a mini it just so happens thesee I’m planning it out alternative in aspecial way so I’m actually constantlygoing on kneading the flour together topush these two free pushes turning keepturning it and then you know you’ve gotthe tow easier its complete right thatyou see there and see it’s because yousee the dry powder is still comingthrough there at the bottom end so youfolded it basically you’re folding it ina nutshell can you film this you’reconcentrating and basically you’repumping it in on itself constantly byturning it the right way this is thesecret no one told me this you just offyou work it out yourself so you see theflourit’s perfect for this bread how manyinches across is it so it takes a bitlonger for the some people put thingsparticular when it’s wasted so we gotthere leave that is their current sourcewill that be ready Buckhorn pass one togo in the oven we turn but I mean reallyI don’t really know what to say heredon’t do another video basically thatfeels that will fill in to the sides andthere’ll be hardly any gaps around it tofill that space in yeah well beyond thatcan we see that yeah we can call me yeahI will fill in the sides of that bakingdish and that’s when you know it’s readyit is expanded out into it the yeastdoes its business you put it in the ovengas mark 6 I don’t pretty easy I haven’tnot just switch it on what it’s reallygoing for 45 minutes sometimes youforget and it’s like a couple of hoursI’ll forget and but sometimes it smellsright up and I’ll put it in the oven butI have to get one of them big spoonslike this spoon is big slotted spoon orsomethingand getting down the edges to get it outcuz cuz I didn’t leave it for 45 minutessometimes before you sleep it’s therefor 2 or 3 hours so when you cook itit’s really stuck on the sides on thefall asleep but I’m cooking it and whatit does is a crust get speaker butinside the bread is still noise andsometimes I’ve had no choice because itwas like early hours in the morning Ididn’t have time to make more bread so Ijust have to cut the the boat crusts offat the edge but it’s still beautifulbread in the middle it’s the class getsthicker and thicker the longer it cooksso sometimes you do forget you do stockup for kids or work and sometimes I’mjust exhausted so it doesn’t happen theway herbs are the kids now I mean I cutthe edges of the crust to soften thebread still not like something burn verypretty but so yeah I mean basically youlet the the yeast do its business forfourit fills up this router this bakingbaking dish you put it in the oven inthe top of the oven 45 minutes gas mark6 translate that over to what Electricis and bring out the oven shake the tinand put it on I use this I’ve got thishere and I’ll sit the bread on that sothe air can get underneath and it coolsdown and then you should leave bread fora good couple of hours two or threehours and before you eat it because theyeast is still due it’s not good foryour stomachso you leave the bracelet let that letthe yeast sitting down for two or threehours and you’ve got the best bread inthe world it’s because it’s yourhomemade bed you can’t beat itright so on that one I’ll leave it toyou

3 Replies to “How to make homemade Roman Legionaires Bread 14/12/19

  1. Advertisements
  2. Advertisements

Leave a Reply

Your email address will not be published. Required fields are marked *