Go Back

Panis Quadratus

Print Recipe
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.

Video

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.