rye bread loaf

See the recipe by Vincenza Borelli

Blog: Le ricette di mamma Anatina

Molino Soncini Cesare stone-milled rye flour350g
type-0 Molino Soncini Cesare flour150g
beer yeast15g
mixed seeds30g
salt12g (or as you want)
organic chestnut honey1 teaspoon

Ingredients for the filling/topping


Melt the yeast in a little water with the honey, add 50g of the rye flour and form into a small ball - leave to rise until it doubles in size. Once risen, place in your dough-maker bowl together with the rest of the flour and water, and use the hook mechanism to work it: after a few minutes, add the salt. Continue to work it until the dough comes away from the side of the bowl.
Remove from the dough-maker and work a little with your hands, before leaving to rise for another 30 minutes.Once risen, squeeze slightly to remove any air, divide in two and flatten each slightly. Fold each one over and place on a baking tray to rise for another hour. Now form into the desired shape, make a series of slight cuts in the surface of each with a pair of scissors, and bake at 220°C for twenty minutes (make sure to place a pot of water at the lowest level of your oven to create humidity); then reduce the temperature to 180°C and bake for another 10/15 minutes.


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