Jewish Roman Bread

Serving amount: 1 bread loaf
Preparation time: 5 min
Rising time: 2-4 h
Baking time: 40 min


500 g wholemeal spelled flour
100 g – 200 g whole walnuts
100 g – 200 g raisins
1 level tsp salt
1/2 tbsp rosemary
2 tsp dry yeast
300 ml lukewarm water (30-40 ° C so that the yeast does not die)


  1. Mix all ingredients in a bowl to a dough and knead by hands or food processor.
  2. Let the dough rise while covered with a towel in a warm place for 2-4 hours.
  3. Place the dough in a bread loaf (25-30 cm length).
  4. Place the loaf in the cold oven and turn up the heat to 220°C.
  5. After 20 min the bread will have a beautiful brown crust.
  6. Reduce the heat now to 170°C and bake for 20 more minutes.
  7. Take the bread out of the oven and gently remove from the loaf.
  8. Let cool down for about 1 h before serving.

Article by Pauline Eberts
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