Sohla Recreates Bread & Cheese From Pompeii | Ancient Recipes With Sohla | History

20 Mar 2021
190 056 Shikime

Ancient Recipes with Sohla will be back with more episodes this summer! Check out every episode so far here:
The Romans weren't the first to feast on bread and cheese - but it was a major staple of their diet! In this episode, Sohla bakes Panis Quadratus, a type of bread that was discovered fossilized in the ruins of Pompeii, along with a cheese made from fresh goat's milk.
Roman food archaeologist Farrell Monaco has done extensive research on ancient Roman breads. She proposed that a wooden wheel-like tool may have been used to make Panis Quadratus loaves in Roman bakeries. Learn more about bread in ancient Rome here!
Recipe for Panis Quadratus and Goat's Milk Cheese:
For the Bread (Panis Quadratus):
600g biga acida (sourdough starter)
4 tsp salt
500ml water
1000g spelt flour
1. Pour the spelt flour onto the work surface slowly creating a sort of pyramid. Using your hand, create a crater shape in the middle of the flour in order to create the well.
2. Dissolve the salt in the water.
3. Mix the sourdough starter into the flour mixture bit-by-bit by pouring it into the well. Roughly mix in the sourdough starter.
4. Pour the water into the crater slowly bit-by-bit mixing it gently with your hands as you go. Add & mix until all of the water is gone and the flour is fully incorporated.
5. Shape into a rough ball. Knead the dough gently folding it back on itself so it can take in some air. Knead until you can make it into a smooth ball.
6. Slightly flatten the dough into a circle. Place it on an oiled baking tray or other surface. Cover it & let it rest at room temperature for 1 1/2-2 hours.
7. Preheat the oven to 400 degrees.
8. Gently press a dowel rod into the bread to create the unique Panis Quadratus shape.
9. Bake for 30-45 minutes.
10. Let it cool & then eat!
For the cheese:
1 gallon of whole goat's milk
1 tsp rennet (1 tablet)
1. In a large pot, bring the milk to a boil on high. Stir the milk the entire time to ensure it doesn't burn or clump.
2. When it gets to a boil (about 10 minutes), turn off the stove.
3. Let the milk stand for about 15 minutes.
4. Crush up the rennet tablet & dissolve it in a little bit of water. Pour it into the milk mixture & stir.
5. Let the milk mixture stand for 30 minutes as the curds start to separate from the whey.
6. Cover a colander with 2 layers of cheese-cloth so there is enough room to eventually pull the cheese-cloth over the curds.
7. Cut the curds & whey mixture into 1"x1" cubes. Ladle a few scoops of the mixture into the colander. Pour the rest in. Let it stand for about an hour.
8. Add a little bit of salt to cheese to season.
9. Gather the edges of the cheese-cloth & wrap it over the top of the curds. Twist it tightly. Place a clean, heavy object on top of the cloth enclosed cheese. Let it stand for another hour.
10. Enjoy!
Subscribe for more Ancient Recipes with Sohla and other great The HISTORY Channel shows:
Ancient Recipes with Sohla takes the food you know and love and traces it back to its origins. In each episode, Sohla El-Waylly details the surprising history of some of our favorite dishes as she attempts to recreate the original version using historical cooking techniques and ingredients. Along the way, Sohla highlights the differences between the ancient recipe and how we would prepare the modern version today.
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    HISTORYHISTORY26 ditë më parë
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    Império dos PlaybacksImpério dos Playbacks3 ditë më parë
  • I'm happy that she got this far She wasn't even had a lot of vids in the other company She was underappreciated She's my favorite and I love her technique s in cooking

    Tintin TaraTintin Tara4 ditë më parë
  • dagger sohla is the greatest thing

    jor-eljor-el5 ditë më parë
  • yayyyyy closed captions!!! thank youuuu

    Dan G.Dan G.5 ditë më parë
  • She is so satisfying to watch lol. Cant it explain it, just that "It" factor

    AnthonyAnthony7 ditë më parë
  • Happy to see Sohla in a bigger platform.

    PAVL APAVL A7 ditë më parë
  • What a fantastic idea for a show I hope it continues to grow

    Jedi2,000,000,000Jedi2,000,000,0008 ditë më parë
  • This is interesting

    Dominic HaertigDominic Haertig8 ditë më parë
  • aaaaah this is literally the first non-condescending tutorial by a baker i've come across!!! thank you Sohla!!!

    S infulhealerS infulhealer9 ditë më parë
  • I just discovered Sohla's series!!!

    bcdybcdy9 ditë më parë
  • Good stuff ...

    Kelly CookKelly Cook9 ditë më parë
  • More Sola please.

    Stephen PhayreStephen Phayre10 ditë më parë
  • I would need a drizzle of honey! Looks so good!

    VianneyCreatesVianneyCreates10 ditë më parë
  • 1:40 I think she miss Tiny Whisk from her time in the Babish culinary universe

    zintosionzintosion11 ditë më parë
  • Wow, no way I could be doing this, but certainly appreciate watching being done. Beautiful... and I'm sure I would like, too..!

    Harry ParmleyHarry Parmley13 ditë më parë
  • My favorite part is the music picking up as she slowly chews lol

    joshua smithjoshua smith13 ditë më parë
  • Maybe just the original versions of the food we eat today, uhhhh the story of bagels , I really would like to learn more about jewish food and history

    Lía MLía M13 ditë më parë
  • whoever does the editing and music needs a raise 👏🏼 top notch

    Sar GSar G14 ditë më parë
  • are you letting your sourdough proof for only 1-2 hours?? i have been lied my whole life :D

    Viktor ReiterViktor Reiter14 ditë më parë
  • I’ve seen a number of historic baking shows now that leave their bread to rise for a couple hours, and the finished result is “a little dense”. We let our sourdough rise all day or overnight, like 12 hours... and it is much loftier, like the carbonized Pompeii loaf looked. It seems like folks are treating their natural starter more like a comercial yeast and skimping on the rise time. If references were for shorter rise times could it be that historic, more equatorial, bakeries were warmer than most studio or home kitchens, thus having shorter rise times? It would be so interesting if the Pompeo bread we’re cut, or better yet scanned... I would love to see the crumb they were achieving. Victorians would complain in writing of being cheated if their bread was too airy, the opposite of how we feel now... but how was bread appreciated in Ancient Rome? What qualities were favored?

    Jessica Rain CityJessica Rain City14 ditë më parë
  • Kosher in 79A.D. Roman Pompeii? I think not.

    David JDavid J14 ditë më parë
  • Too much talking and lost interest of watching

    vasa pavanvasa pavan15 ditë më parë
  • Love these videos Ma'am.

    The Machine Radio ShowThe Machine Radio Show15 ditë më parë
    • Hi! Thanks for being a fan! Subscribe to never miss a new episode of Ancient Recipes with Sohla!

      HISTORYHISTORY14 ditë më parë
  • I feel like the well getting too close to the edge of the table is a tradition lol at least in my family it always happened

    Scarleth HerreraScarleth Herrera15 ditë më parë
  • awesome 😊

    keen in Englishkeen in English15 ditë më parë
  • I guess your three finger print on the side of the bread was your branding 🤣. I love this show thanks for teaching me so much Sohla.

    Not Sew MuchNot Sew Much16 ditë më parë
  • 11:10 I T ‘S A L I V E

    Lesia MahlayLesia Mahlay16 ditë më parë
  • Sohla doing BIG TINGS. “I’m sorry BA who?”

    KaganiKagani16 ditë më parë
  • Why is she annoying me I couldn’t

    Em QEm Q16 ditë më parë
  • That cheese looks like panner!!

    Jls KrishnaJls Krishna16 ditë më parë
  • As an archaeology/anthropology student who has a deep love of food culture, I am loving the fairly recent uptick of interest in food history channels from the past couple years! Food is one of the most basic requirements for life, yet throughout history we take it and make it fun and colourful and yummy and extravangant and we imbibe it with meaning and significance, we find joy and enjoyment in it and I think that's so cute of us.

    Charity HebertCharity Hebert16 ditë më parë
  • How did they miss the "et tu GLUTE?" opportunity?

    Sam ButtrickSam Buttrick17 ditë më parë
  • Salt does not kill starter

    Marisa PavanMarisa Pavan17 ditë më parë
  • That's how my grandma taught us how to make our Bannock

    Clay HodgesClay Hodges18 ditë më parë
  • I was reading the Caliphs Splendour by Benson Bobrick the other day and he’d mentioned in the book the dishes Harun Al-Rashid enjoyed! Would love to see some dishes from the Islamic Golden Age!

    Ar AzAr Az18 ditë më parë
  • Let’s see ancient Mesopotamia, Egyptian post diagnostic or pre, Greek, Roman! Those would all be amazing shows.

    Ash TrismegistusAsh Trismegistus18 ditë më parë
  • I want to eat it!

    ixtasisixtasis18 ditë më parë
  • Sohla seems like the most chill person ever

    itsanit123itsanit12318 ditë më parë
  • Pls, this show is so entertaining & the editing is so funny.

    Lily RenLily Ren18 ditë më parë
  • You can feel she’s nervous by listening to her voice

    Joel Solomon BautistaJoel Solomon Bautista19 ditë më parë
  • Can someone explain why ppl like Sohla I find her very annoying

    BBALL killerBBALL killer19 ditë më parë
  • No idea how I'm just stumbling across this now but i know what I'm marathoning this weekend!

    Julianne BorgardtJulianne Borgardt19 ditë më parë
  • The editing and addition of sound is getting better, good job :)

    Vic LorVic Lor19 ditë më parë
  • Wait, does Sohla still work with Babish?

    XemphasXemphas19 ditë më parë
  • I know the first season is already filmed but if history channel does some more of this show how about a cross over with Tasting History with Max Miller?

    Posadist JohnPosadist John19 ditë më parë
  • Sohla is a legend, but HC literally just ripping off Tasting History with Max Miller is... meh.

    SDOtunesSDOtunes19 ditë më parë
    • Sohla is a legend? She was a bit player at AB and the only reason she's somewhat famous is she complained about racism.

      michael donnanmichael donnan18 ditë më parë
  • Great episode, but I'm a bit disappointed that the cameraman didn't close in on the cross-section of the hand-made made bread

    Sudeep ParameswaranSudeep Parameswaran20 ditë më parë
  • She is THRIVING now that's she's off BA

    Lily DrawsLily Draws20 ditë më parë
  • Sohla got a gig with History Channel??!! Happy for you Sohla!!!

    Lux ChevisLux Chevis20 ditë më parë
  • incompetent and uncharismatic

    Parker LandauParker Landau20 ditë më parë
  • I loved the guest appearance of Tall Sohla in this video.

    Very LostVery Lost20 ditë më parë
  • So did Sohla stop with babish?

    liang longlongliang longlong20 ditë më parë
  • Could you do something Indian?

    Rahul SanklechaRahul Sanklecha20 ditë më parë
  • The Final Brunch

    Alexander FarleyAlexander Farley20 ditë më parë
  • Is she no longer part of the BCU?

    Jude Xerxes HerbolarioJude Xerxes Herbolario20 ditë më parë
  • Simply Amazing ... Tek kelimeyle muhteşem

    Musika BayMusika Bay20 ditë më parë
  • Please make ancient ice cream or cake 🙂

    Sheena CanamaqueSheena Canamaque20 ditë më parë
  • Please do a collab with Max Miller from Tasting History! That would be AMAZING!

    BookUnbinderBookUnbinder20 ditë më parë
  • 1:38 Sohla: "I would probably use a little, tiny whisk nowadays." Babish: **likes this**

    The_Watcher_13The_Watcher_1320 ditë më parë
  • Only recognized her from binging with babish

    KNIFEGUY1701KNIFEGUY170120 ditë më parë
  • Ancient food that Jesus or Muhammad eat may be interesting..

    Arief RakhmanArief Rakhman20 ditë më parë
  • I want, nay, I covet, those copper bowls and pans 😍

    Saga EfraimssonSaga Efraimsson21 ditë më parë
  • Should I oil my guitar?

    Alexander FarleyAlexander Farley21 ditë më parë
  • She keeps stealing Brads line

    Jameson NicholsJameson Nichols21 ditë më parë
  • Can we talk about how beautiful she looks in these episodes?

    Deborah AnneDeborah Anne21 ditë më parë
    • Only if you're female.

      michael donnanmichael donnan18 ditë më parë
  • Sohla is the greatest thing to ever happen to the History Channel. Or just History... or w/e.

    wermzerwermzer21 ditë më parë
    • Yea, look what she did for BA. She was on NPR the other day kicking them again.

      michael donnanmichael donnan18 ditë më parë
  • I would love to see a traditional Passover meal

    Hannah SmithHannah Smith21 ditë më parë
  • With out a doubt the best show on the History channel. Though I keep waiting for, "Could the people of pompei have eaten bread?! Who did they learn it from? Was it possibly... Aliens?!"

    Dachande WuffsteigerDachande Wuffsteiger21 ditë më parë
  • Sohla is an interesting contrast to Tasting History. She culinarily trained in such a beautiful way, but Max is just such a history nerd so you get interesting quips and all of the research he had from the era. I'd love to see them do one episode together, culinary-history expert explosion.

    Caitlin CassidyCaitlin Cassidy21 ditë më parë
    • Seconded

      NK_20NK_2018 ditë më parë
  • I would literally watch 15 seasons of this

    AislinAislin21 ditë më parë
  • Sohla: it's alive Me: Brad + Matty - iTs ALiVe

    labib choudhrylabib choudhry21 ditë më parë
  • how awesome, i was just wondering where she went from babish's channel

    Andrew KAndrew K21 ditë më parë
  • does the editor watch podcast but outside?

    JazzJazz21 ditë më parë
  • why is that people are interested in those ancient kind of grains these days? ^^ is it because of companies like monsanto? xD

    Alexander SalzAlexander Salz21 ditë më parë
  • Sohla is the greatest chef of our time

    Paola RoquePaola Roque21 ditë më parë

    Lauren MitchellLauren Mitchell21 ditë më parë
  • Sohla I love you!

    Ava FarrAva Farr21 ditë më parë
  • Okay, but can someone confirm if Hunzi is editing these??? Much love to Hunzi for being an ally, I hope he's doing great.

    Emily McGlynnEmily McGlynn21 ditë më parë
  • Can you guys make documentary about Qur'an and Muslim.

    Rid viewsRid views21 ditë më parë
  • Lol that dagger EPIC music.

    oregonboy9oregonboy921 ditë më parë
  • I'd love to see the "vanity cakes" from Laura Ingalls Wilder's "On the Banks of Plumb Creek."

    Tessa TTessa T21 ditë më parë
  • Now David Baker should taste this.

    oto siradzeoto siradze21 ditë më parë
  • i've subscribed to this channel only bc of Sohla. GO SOHLAAAAA!!!!!

    Arum LeeArum Lee21 ditë më parë
  • Whoever is editing these totally gets it

    Tawny BartonTawny Barton22 ditë më parë
  • So so so so cool!

    Vincente M. SantiagoVincente M. Santiago22 ditë më parë
  • Sohla this week with special guest: *Dagger*

    whoaNelly NelNelwhoaNelly NelNel22 ditë më parë
  • the tiny whisk mentiooon!

    Cori SevCori Sev22 ditë më parë
  • sohla looks like she smells

    bige boyebige boye22 ditë më parë
  • So, Sohla is just going to keep shopping series to anyone willing to write a small check. Boring, annoying and just bad at soloing. Babish gave her too many chances, you at least cut it to 4....witch is 5 too many.

    higgyhiggy22 ditë më parë
  • This is the first video I watched on my brand new phone and I couldn't be happier 💗

    Ivy LeeIvy Lee22 ditë më parë
  • Is sohla not doing the bcu thing anymore?

    L. Jenkins Esq. IIIL. Jenkins Esq. III22 ditë më parë
  • I love this series!!!

    Gemmy CapatiGemmy Capati22 ditë më parë
  • I hope Sohla is treated much better at History 💕 two of my favorite things combined. I’m so happy

    Lauren LogginsLauren Loggins22 ditë më parë
  • This format seems strangely similar to Hannah Hart’s/Tasty’s Edible copyright-similar

    Elizabeth lyons-bealElizabeth lyons-beal22 ditë më parë
  • Not that I don't enjoy Sohla doing anything but this feels like they directly copied from Tasting History. He baked this bread months ago. His channel focuses more on the history part but still.😒

    2408kmm2408kmm22 ditë më parë
  • Go Sohla!!

    SweetDreamsAreMadeOfTheseSweetDreamsAreMadeOfThese22 ditë më parë
  • THE EDITING of this series is so good. Mad props on the cheeky lower thirds

    Lindsay RinnerLindsay Rinner22 ditë më parë
  • Tall Sohla/Tall Chef and Regular Sized Sohla/Regular Sized Chef was so funny thanks for that gem

    Rhea NathanRhea Nathan22 ditë më parë