Ingredients: The primary ingredient was barley, which was more commonly used than wheat in ancient Rome.
Preparation: The dough was typically mixed and kneaded by hand. It was then shaped into loaves and baked in a wood-fired oven or under an earthenware lid, as recommended by Cato the Elder in his agricultural handbook "De Agri Cultura" written in 160 BC. The bread was baked until it was golden brown and had a crusty exterior
Consumption: Bread was a staple food for all social classes. The lower classes often ate simple barley bread with little salt, while the wealthy Romans enjoyed bread with eggs, cheese, honey, and fruit