Little more than flour, water, and salt. Often the simplest flavours are also the ones we are fondest of. Such as the typical bread of Terni.
Mix the flour with some of the water until you obtain a lumpy and moist composite. Let it sit for at least 30 minutes. Then add salt, the remaining water, and the beer yeast, whilst constantly mixing. The result will be a homogenous and smooth mass which needs to ferment for 2 to 4 hours. After kneading the composite by hand, break off and smooth out portions of about 800g each. Dust these off with the wheat bran and cover them with a cloth. Put everything in the oven heated to 220 C and let it cook until brown.