Skip to content

Ancient Roman Bread: Panis Quadratus

  • by

When we think of ancient Rome, grand architecture, vibrant markets, and cultural advancements often come to mind. Yet, it’s the everyday details—the food, the tools, and the routines—that truly connect us to the past.

Among these relics, Panis Quadratus, a humble loaf of bread, has become an extraordinary symbol of life in Pompeii before the city’s tragic end. Preserved by the eruption of Mount Vesuvius in 79 CE, this iconic bread provides a unique glimpse into the culinary habits of Roman citizens.

Today, we explore the history of Panis Quadratus, its rediscovery, and how you can recreate this ancient loaf in your own kitchen.

The Eruption of Vesuvius

On an ordinary summer day in 79 CE, Mount Vesuvius erupted with devastating force, forever altering the lives of those in Pompeii and the surrounding region. The eruption began with a massive explosion that sent a column of ash and pumice high into the sky, followed by waves of pyroclastic flows that consumed the city.

Pompeii, a thriving hub of Roman life, was buried under meters of volcanic material, freezing its streets, buildings, and inhabitants in time. Homes, businesses, and even kitchens were preserved, offering modern archaeologists an unprecedented snapshot of daily life in the Roman Empire.

The Rediscovery of Pompeii

Pompeii lay forgotten beneath volcanic ash for centuries, only to be rediscovered in 1748. Excavations revealed an extraordinary time capsule of Roman civilization, complete with mosaics, frescoes, and household artifacts.

Among the most fascinating finds were food items, including loaves of bread preserved in the ovens of ancient bakeries. These loaves, now known as Panis Quadratus, retained their distinct markings: scored into sections, tied with string, and stamped with a baker’s mark.

The bread offered a tangible connection to the people of Pompeii, their culinary traditions, and their resourceful use of simple ingredients.

Panis Quadratus: Its Ingredients and Significance

Panis Quadratus was made with ingredients that were staples of the Roman diet: whole wheat and spelt flour, water, salt, and a leavening agent like sourdough starter. The bread was likely baked in communal ovens, with each loaf tied with string or stamped to identify its owner.

The scoring of the bread into sections suggests it was designed for easy portioning, making it practical for both households and markets. Today, this ancient loaf has been revived by chefs and historians, allowing us to experience a piece of Roman culinary history firsthand.

Recipe: Panis Quadratus

If you’re enjoying my work, consider buying me a coffee :).

Recreate this ancient bread using modern ingredients and methods. This recipe yields a dense, hearty loaf with a rustic texture, just as it might have been enjoyed in Pompeii.

Panis Quadratus

Panis Quadratus, also known as the “quartered bread,” is a fascinating remnant of ancient Roman baking, famously discovered in the ruins of Pompeii after the eruption of Mount Vesuvius in 79 CE. This loaf, characterized by its distinctive scored sections and tied string marks, was a staple of Roman diets, made with simple ingredients like whole wheat and spelt flours, water, salt, and a leavening agent such as sourdough starter or yeast. Today, it is celebrated as a culinary artifact that connects us to the daily lives of ancient Romans.
Prep Time 4 hours
Cook Time 35 minutes

Ingredients
  

  • 3 cups whole wheat flour
  • 2 cups spelt flour
  • 1 1/2 tsp salt
  • 1 1/2 cups water
  • 1/2 cup sourdough starter or 2 tsp instant yeast

Instructions
 

Mix the Dough:

  • In a large bowl, combine the whole wheat flour, spelt flour, and salt. If using a sourdough starter, mix it into the water before adding to the dry ingredients. For instant yeast, dissolve it in warm water and add it to the flour mixture. Stir until a shaggy dough forms.

Knead and Rest:

  • Knead the dough for 8-10 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest for 1 hour if using instant yeast, or 6-8 hours for sourdough starter, until it doubles in size.

Shape the Loaf:

  • Turn the dough out onto a floured surface. Shape it into a round loaf and place it on a parchment-lined baking sheet. Score the top into eight sections using a sharp knife or a floured chopstick. Tie a piece of string loosely around the loaf to mimic the traditional appearance.

Final Proof:

  • Cover the loaf with a towel and let it rise for 30 minutes (instant yeast) or 2-3 hours (sourdough starter) until slightly puffed.

Bake the Bread:

  • Preheat your oven to 450°F (232°C). Place the loaf in the oven and bake for 30-35 minutes until golden brown. Let the bread cool completely on a wire rack before slicing.

Notes

  • Flour Options: Authentic recipes use a mix of whole wheat and spelt flours for a rustic texture and flavor. If spelt is unavailable, substitute with whole wheat or another ancient grain flour for a similar profile.
 
  • Scoring and String: Scoring the loaf into sections and tying it with string replicates the traditional design of Panis Quadratus. The string helps maintain the loaf’s shape while baking and adds an authentic visual detail.
 
  • Leavening: While sourdough starter provides the most authentic flavor and texture, instant yeast can be used for a quicker preparation without compromising too much on flavor.
Jump to Recipe Jump to Video Print Recipe