Rye seed bread loaf

See the recipe by Vincenza Borelli

Blog: Le ricette di mamma Anatina

stone-milled Molino Soncini Cesare rye flour350g
Molino Soncini Cesare type-0 flour150g
beer yeast15g
seedsa handful
chestnut honey1 teaspoon
extra-virgin olive oilto brush the surface

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 ball; leave to rest until it has doubled in size before placing it in the bowl of your dough-maker with the rest of the rye flour, the type-0 flour and water, and use the hook to work it together. After a few minutes, add the salt, and work until the dough comes away from the sides of the bowl. Remove, work it a little with your hansd and leave to rest for 30 minutes.
Once rested, remove the air, divide into two pieces, flatten and fold each one over. Leave to rest for another hour on a baking tray, then shape into the form you like, and use the end of a pair of scissors to make small cross cuts in the surface. Brush with the oil, and bake at 220°C for twenty minutes - leave a bowl of water on the bottom of the oven to create humidity - then reduce the temperature to 180°C and bake for another 10-15 minutes. Serve hot or cold!


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