Doc Brown's Very Unoriginal Roman Bread Recipe! - but an excellent example of domestic enzyme technology!

Doc Brown's Very Unoriginal Roman Bread Recipe! - but an excellent example of domestic enzyme technology!

This recipe makes about 2 kg of bread (just over 4 lbs).

1. Weight out 500 g strong wholemeal bread flour plus 500 g strong white flour and mix in large bowl.

(I use Doves Farm organic flour in next village, other brands are available!)

2. Have two sachets of dried yeast (local village Co-Op!) and a whisk handy.

3. Add one teaspoon of sugar to 450 to 500 (max) ml of warm water (~30^oC) and whisk in the dried yeast - thoroughly mix evenly.

Mix 3 tablespoons of honey (or 1 of honey + 1 of golden syrup + 1 of treacle, a sweeter mix I personally enjoy) plus 1 teaspoon of salt in 450 to 500 (max) ml of warm water.

I then mix the two in a very large jug with a large desert spoon of olive oil.

4. Rapidly add the yeast/sugars/olive oil mixture to the flour, mix well and knead the dough for 15 minutes.

The kneading slightly oxygenates the yeast and 'energises it', even though its an anaerobic respiration reaction!

Research has shown that yeast is activated by the presence of a little oxygen - not everything is anaerobic chemistry in bread making!

5. More great chemistry. Silicone based non-stick baking pans, which I use without greasing - they have proved a most excellent buy.

6. Find warm place and allow bread to rise thanks to the production of carbon dioxide gas.

glucose (sugar) == enzyme zymase ==> ethanol + carbon dioxide

C₆H₁₂O_6(aq) ====> 2C₂H₅OH_(aq) + 2CO_2(g) 

However, the ethanol (alcohol) a liquid at room temperature, but will vapourise in the dough in the hot oven to give a little bit more of a rising action.

7. It should rise nicely over at least an hour in a warm location.

Then bake for 40-45 minutes in a pre-heated oven at 180^oC (~356^oF).

8. Time to sample the produce with its lovely earthy texture and taste - as the Roman's would have enjoyed?!

9. Add butter and jam and eat! Even better, toast it, before adding butter or jam!

The flavour of the honey really comes out of this crispy delicacy  and the butter becomes optional!

See also Enzymes and Biotechnology and ethanol from fermentation (gcse chemistry revision notes)

---

Key points Based on the syllabus-specifications for students taking the AQA, Edexcel and OCR GCSE level biology examinations (~US grades 9-10).

The background science of using yeast in bread making

The Role of Yeast in Breadmaking

1. What Is Yeast?

• Yeast is a single-celled fungus (typically Saccharomyces cerevisiae).

• It respirates anaerobically and aerobically, converting sugars into carbon dioxide (CO₂) and ethanol.

2. Why Use Yeast in Breadmaking?

• Yeast is the leavening agent in bread: it causes dough to rise by producing carbon dioxide.

• In wholemeal bread, yeast helps develop both texture and flavour.

---

Biological Process of Yeast in Breadmaking

Step 1: Dough Preparation

• Wholemeal flour contains complex carbohydrates (starch).

• Enzymes in the flour (and amylase added during processing) break down starch into simpler sugars like maltose and glucose — which yeast can use.

Step 2: Yeast Respiration

• In the absence of oxygen (anaerobic conditions during kneading and rising), yeast performs anaerobic respiration (fermentation):

• C₆H₁₂O_6(aq) ====> 2C₂H₅OH_(aq) + 2CO_2(g) 

• CO₂ gets trapped in the gluten matrix of the dough, causing it to rise and become airy.

Step 3: Proofing (Rising)

• Dough is left in a warm place to rise.

• Ideal temperature: around 25–30°C — encourages yeast activity.

• Too hot: yeast dies; too cold: yeast is inactive.

Step 4: Baking

• As the dough heats:

  • Yeast dies (above ~60°C).

  • CO₂ expands, creating air pockets.

  • Gluten sets, trapping the structure.

  • Ethanol evaporates, leaving no alcohol taste.

---

Biological Terms to Remember

• Anaerobic respiration – Respiration without oxygen.

• Fermentation – The process yeast uses to convert sugars into ethanol and CO₂.

• Gluten – A protein in flour that provides elasticity, allowing dough to stretch and trap gas.

• Enzymes – Biological catalysts that help break starch into sugars for yeast to use.

---

Summary of learning objectives and key words or phrases

How to make a wholemeal loaf using a Roman bread recipe ingredient amounts of flour yeast salt sugar water baking temperature and time.

---

WHAT NEXT?

TOP OF PAGE

INDEX of biology notes on enzymes

(Enzymes are also dealt with in my GCSE chemistry notes chemistry - biotechnology)

Big website and use [SEARCH BOX] below, maybe quicker than the indexes

INDEX of biology notes on enzymes and digestion

HOME PAGE of Doc Brown's Science website Links to all indexes

UK KS3 Science Quizzes for KS3 science students aged ~11-14, ~US grades 6, 7 and 8

Biology * Chemistry * Physics UK GCSE level students aged ~14-16, ~US grades 9-10

Advanced Level Chemistry for pre-university age ~16-18 ~US grades 11-12, K12 Honors

Find your GCSE/IGCSE science course for more help links to all science revision notes

email doc brown - comments - query?

---

Explaining importance of enzymes in yeast for breadmaking in GCSE level biology, What you need to know about enzymes in yeast for breadmaking for GCSE level biology, Explaining use of enzymes in yeast for breadmaking knowledge in GCSE level biology, Examples of enzymes in yeast for breadmaking explained when studying GCSE level biology, What is the significance of enzymes in yeast for breadmaking in GCSE level biology, describing explaining theory of enzymes in yeast for breadmaking when studying GCSE level biology, exam revision notes for enzymes in yeast for breadmaking, online help for understanding enzymes in yeast for breadmaking in GCSE biology, what do I need to learn about enzymes in yeast for breadmaking? what do I need to know about enzymes in yeast for breadmaking for GCSE biology exams, how to prepare for questions on enzymes in yeast for breadmaking in GCSE biology examination? enzymes in yeast for breadmaking for syllabus-specifications for students taking the IGCSE/GCSE level biology examinations, summary revision notes key points on enzymes in yeast for breadmaking for students studying AQA igcse/gcse biology notes on enzymes in yeast for breadmaking, Edexcel gcse biology notes on enzymes in yeast for breadmaking,  OCR 21st century GCSE biology notes on enzymes in yeast for breadmaking, OCR gateway GCSE biology notes on enzymes in yeast for breadmaking, WJEC gcse biology notes on enzymes in yeast for breadmaking, CCEA gcse biology notes on enzymes in yeast for breadmaking, CIE Cambridge igcse biology, notes on enzymes in yeast for breadmaking useful for US grade 9-10 biology student courses

---

SITEMAP Website content © Dr Phil Brown 2000+. All copyrights reserved on Doc Brown's biology revision notes, images, quizzes, worksheets etc. Copying of website material is NOT permitted. Exam revision summaries and references to science course specifications are unofficial.