March 26, 2023 - 5:28pm
Pan Ner' di Val d'Aosta Rye
This is the Black Bread of Val d'Aosta from "The Rye Baker". 70% medium rye, 30% bread flour (the book calls for AP flour and dividing the dough into 3 loaves; I made one 1.8 kg miche).
Black Bread of Val d'Aosta [1]
The formula calls for 5% total sesame - sunflower - flax seeds in the dough. I can't see them, but they do impart a subtle and pleasant flavor.
I think it's really tasty, just terrific for smoked fish, cheese, etc.
BTW, I waited 24 hrs after the bread cooled before slicing it. That was not easy.