Streptikos Artos
(Plaited Bread)

Origin: Roman      Period: Traditional

Original Recipe

Streptikos 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 apoart from Apicius as a source of recipes!

Translation

Twisted bread is made with a little milk and there is added pepper and a small amount of olive oil; or if not olive oil then lard.

Modern Redaction

Ingredients

600g wholemeal flour
150ml warm water
1½ tsp dried yeast
1 tsp sugar
200ml goat's milk (ewe's milk could also be used)
60ml olive oil
1 tsp ground pepper
1 egg-white

Method:

In a cup, dissolve the sugar in the warm water (which should be at or just slightly above body temperature). Sprinkle the dried yeast on top of this, cover and leave in a warm dry place for about 15 miutes, until the mix starts frothing.

Meanwhile mix the flour, milk, olive oil and pepper together in a large bowl before adding-in the yeast mixture. Form a dough and then knead for five minutes until the dough is firm to the touch. Cover the dough with a cloth and leave in a warm place for about two hours for the dough to rise.

Once the dough has risen, knock it back (remove much of the air) and tip onto a floured board to knead thoroughly. Cut the dough into three equal sections and roll these out into 'sausage' shapes of about 30cm in length. Join the ends of the three 'sausages' and begin forming a plait, alternately overlapping the left hand end and then the right hand end across the centre. Every now and again gently press down on the middle of the plait to prevent the loaf from breaking up whilst baking.

Gently lift the plaited loaf and place on the centre of a greased baking tray. Cover with a cloth and allow the dough to rise again for about an hour and a half.

Once the loaf has risen gently glaze by brushing with the beaten egg-white and place in an oven pre-heated to 200°C for about 40 minutes.

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