FORM, FUNCTION, FLOUR AND MANUFACTURE OF THE PANIS QUADRATUS AT POMPEII After a decade of studying carbonised loaves in labs, and baking experiments, archaeologist Farrell Monaco brought her research and several hundred recreated loaves to the first agricultural fair inside ancient Pompeii. The recipe is an approximation, based on the available research about grains, leavens, milling and extraction methods, some of which were first written down by Pliny the Elder. Microbiologists found the panis quadratus bread was lightly leavened and made from a variety of multi-grain flour blends. Archaeologists resurrect ancient Roman recipes for Pompeii bake sale | The Telegraph
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