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Boletinos Artos (Mushroom Bread)

Boletinos Artos (Mushroom Bread) is a traditional Ancient Roman recipe for a white bread flavoured with poppy seeds that look like a mushroom when baked. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Boletinos Artos.

prep time

20 minutes

cook time

45 minutes

Total Time:

65 minutes

Serves:

4-6

Rating:

Tags : Bread RecipesBaking RecipesAncient Roman Recipes

Original Recipe

Boletinos Artos (from Athenæus' Deipnosophistae)

Athenæus was born in Naucratis, Egypt circa 180CE. He is remembered chiefly for his his compilation Deipnosophistae (The Deipnosophists [which is most often loosely translated as The Partying Professors). Writing in Greek, the book itself is a dialogue in which a variety of characters debate a wide spectrum of topics. Luxury, diet, health, sexual relationships, music, humour and Greek lexicography all come under discussion, but the focus is on food, wine and entertainment. There are numerous descriptions of meals and the curses involved in those meals. So detailed are many of these that a modern redaction of the food can easily be created. Though Egyptian Athenæus was a learned member of the Roman empire (Greek being the second language of the Roman Empire) and it is fair to assume that the food described by Athenæus would have been known across the Empire. It is also good to have someone apart from Apicius as a source of recipes!

Translation

What is known as boletinos bread is shaped like a mushroom. The kneading bowl on which the dough is placed is greased and sprinkled with poppy seeds so that the dough does not stick during rising. When it is put in the oven some groats are sprinkled over the earthenware pan. Then the loaf is put on top and takes on a very beautiful colour like that of a smoked cheese.

Modern Redaction

Ingredients:

450g plain white flour
400ml warm water
1½ tsp dried yeast
1 beaten egg white
4 tbsp poppy seeds
1 tbsp wheat flakes
1 tbsp olive oil
butter for greasing tin
1 tsp sea salt

Method:

Pour 150ml of the warm (body temperature) water in a cup and add the sugar. Once it has dissolved sprinkle the yeast into the mix, cover with a cloth for 15 minutes until has begun to froth.

In a large bowl mix together the flour, olive oil and salt. Add the yeast mixture and the remaining water to this and knead until a firm dough is made.

Take a round cake tin (about 14cm [6 in] diameter) and grease well with butter. Sprinkle the tin's sides with the poppy seeds. Gently press the dough into the tin then place into a plastic bag and leave in a warm place for 2 hours to rise. By this time the dough should have risen over the rim of the tin giving it the characteristic 'mushroom' appearance.

At this stage remove the plastic bag and gently brush the top of the loaf with beaten egg-white. Sprinkle the wheat flakes over this and place the loaf in an oven pre-heated to 200°C (400°F/Gas Mark 6) for about 40 minutes.