Like Rye breads with that tangy, sour taste?
You will love this one.
You can see the Germanic influence in this dark rye bread from Bolzano.
Don’t forget that rye dough is very sticky and doesn’t give the rise of wheat breads because of less gluten in Rye.
You need to make a starter first that needs to sit for at least 3 hours.
Of course, if you can leave it overnight, it will have a stronger taste.
I left mine 18 hours.
5 teaspoons of dried yeast.
1 & 1/2 cups of warm water.
1 tsp molasses, dissolved in the warm water.
2 cups of Rye flour.
Stir your yeast into the molasses warm water.
Stand for about ten minutes and allow to become frothy.
Add in flour and mix well.
Cover and stand at least 3 hours, if not overnight.
1 cup of warm water.
1 Tbsp of malt powder.
2 cups of Rye flour.
4 cups of strong bakers flour.
1 Tbsp of salt.
2 Tsp of fennel seeds.
Cornmeal for dusting.
Add the warm water and malt powder to the starter from yesterday.
Mix your 2 flours, fennel & salt together and add into the starter mix, one cup at a time.
Combine well and knead for about 8 minutes.
It will be very sticky, but will come together and come away from the bowl.
Knead briefly by hand on a lightly floured board or area.
Place in well-greased bowl, cover and leave to double.
Usually 2-3 hours.
Place dough on a lightly floured area and cut in half.
Shape into a rugby ball type shape with a plump middle and pointy ends.
You can do whatever shape you like though, or even buns.
Place dough on a baking tray with paper that has been dusted with cornmeal.
Cover with a tea towel and leave for about 90 minutes.
30 minutes before ready, pre heat the oven to 215 C.
When the bread is ready, poke 4 holes at the top of the bread, in the middle, with a chopstick or thermometer.
Place in the oven.
Bake for 40-50 minutes, dependant on your oven.
Remove from oven and cool on racks.
Just gorgeous, fresh, with a really fruity jam, or a tangy marmalade and lashings of butter!
Avocado, fresh tomato and a slice of cheese, a nice strong cheese.
Salted butter and Sopressa.
ENJOY, ENJOY, ENJOY!!
Thanks to Carol Field, “The Italian Baker”, 2nd ed, 2011.
Wonderful as always:)