如何制作罗马面包？——罗马面包的配方

2022-07-31 14:46 作者:神尾智代 0人读过 | 我要投稿

Bread was a staple food in Ancient Rome consumed by all social classes. It was originally made of emmer, a cereal grain related to wheat, and it is only during the Empire that wheat was used to make bread. The lower classes ate bread with little bit of salt while wealthy Romans also ate it with eggs, cheese, honey, milk and fruit. Bread was also consumed with meat, olives and was dipped in wine.

在古罗马，面包是所有社会阶层都会消费的主食。它最初是由埃默尔（一种与小麦有关的谷物）制成的，只有在帝国时期才用小麦来制作面包。下层阶级在吃面包时只加一点盐，而富有的罗马人则在吃面包时加鸡蛋、奶酪、蜂蜜、牛奶和水果。面包还与肉、橄榄一起食用，并蘸着酒吃。

Roman bread varied in quality depending on the quality of the flour used which varied greatly depending on the kind of grain used, on the way the millstones of the Roman mills were set and on the fineness of the sieves. Flour could contain lots of dust and bits thereby making the bread rather coarse. Over time, Roman bread often wore down people's teeth as Romans had to chew the bits of grains contained in it! Wealthy Romans usually ate bread made of the best quality wheat flour (fine flour) whereas poorer Romans ate bread made of bran only (bran is the hard outer layers of grain). There was also bread made from groat grain, rye, acorn and millet.

罗马面包的质量取决于所用面粉的质量，而面粉的质量因使用的谷物种类、罗马磨坊的磨石设置方式和筛子的细度而有很大不同。面粉可能含有大量的灰尘和碎片，从而使面包变得相当粗糙。随着时间的推移，人们的牙齿经常受到磨损，因为他们不得不咀嚼其中的谷物碎片；富裕的罗马人通常吃最好质量的小麦粉（细粉）制成的面包，而贫穷的罗马人只吃麸皮制成的面包（麸皮是谷物的硬外层）。也有用谷子、黑麦、橡子和小米制成的面包。

Romans enjoyed several kinds of bread and bread recipes were just as diverse as they are today. Lentaculum was made of emmer and a little bit of salt, and had flat and round loaves. Artolaganus was a kind of fatty cake bread that was made of meal which was like a coarse unsifted powder ground from the seeds of wheat grain. Speusticus (from the Greek word: σπευστικός) was a hastily made bread. The Parthian bread was kneaded and soaked in water before being baked giving it a light soft texture. There were also honey and wine-soaked breads such as picennum which was a sweet bread baked with nuts and honey in clay molds. The molds had to be craked before the bread could be eaten. There were many other kinds of breads such as bread eaten only with oysters or "water bread" which was light and full of holes, just like a sponge according to Pliny.

罗马人喜欢吃几种面包，面包的食谱也像今天一样多样化。Lentaculum是由埃默尔和少量盐制成的，有平面包和圆面包。Artolaganus是一种油腻的蛋糕面包，它是由粉料制成的，就像从麦粒的种子中磨出的未经筛分的粗粉。Speusticus（来自希腊语：σπευστικός）是一种匆忙制作的面包。帕提亚面包在烘烤前被揉成一团并浸泡在水中，使其具有轻柔的质地。还有蜂蜜和葡萄酒浸泡过的面包，如Picennum，这是一种用坚果和蜂蜜在泥土模具中烘烤的甜面包。在面包可以吃之前，必须先把模具敲碎。还有许多其他种类的面包，如只和牡蛎一起吃的面包（或 "水面包"），根据普林尼的说法，这种面包很轻，充满了孔，就像海绵一样。

Bread was baked at home or purchased at the bakery. There were many bakers throughout the city of Rome. There were also expert bakers specialized in local and foreign versions of bread. In Pompeii, over 30 bakeries and a large number of rotary mills to grind grains were found thereby proving that Romans consumed a lot of bread!

罗马人的面包是在家里烤制的，也可以在面包店购买。罗马城中有许多面包师，也有专门制作本地和外国版本面包的职业面包师。在庞贝城，考古学家发现了30多个面包店和大量的旋转式磨坊，从而证明了罗马人曾消费大量的面包。

罗马面包的配方

Cato the Elder gave us a simple recipe in his agricutural handbook called "De Agri Cultura" written in 160 BC. The book was actually a guide to managing a farm and it contained a basic recipe to making bread, the kind of bread that any Roman would have made at any stage in Roman history.

老加图在他写于公元前160年的农业手册《De Agri Cultura》中给了我们一个简单的配方。这本书实际上是一本管理农场的指南，其中包含一个制作面包的基本配方，即任何罗马人在罗马历史的任何阶段都会制作的那种面包。

Cato writes:

老加图写到：

"Recipe for kneaded bread: wash both your hands and a bowl thoroughly. Pour flour into the bowl, add water gradually and knead well. When it is well kneaded, roll it out and bake it under an earthenware lid." Cato, De Agri Cultura, 74.

"揉捏面包的配方：彻底洗净双手和一个碗。将面粉倒入碗中，逐渐加水并揉匀。揉好后，将其擀开，在陶器盖子下烘烤。" 加图，De Agri Cultura，74。

Cato recommended baking the bread under an earthenware lid. We believe that it made the bread softer and gave it a better taste. It is worth noting that spelt bread is increasingly being sold in health shops and some bakeries.

老加图建议在陶器盖子下烘烤面包。他认为这样做可以使面包更柔软，并使其味道更好。值得注意的是，斯佩尔特面包在保健品商店和一些面包店越来越受欢迎。