Pane del contadino

Ingredients 9
Servings 1


Serving Change
  • 250
    bread flour
  • 250
    rye flour
  • 250
    wholewheat flour
  • 15
    active dried yeast
  • 50
    water, if needed
  • 1
    quantity starter dough (see recipe)
  • 250
    sour apple juice or cider
  • 30
  • 10


HAND METHOD: Place flour on a clean surface and make a well in centre. Sprinkle yeast and water into well and allow to stand for 1 minute, or until starting to bubble. Break starter dough into 2 cm squares and place in middle of well. Add apple juice, honey and salt. Using a wooden spoon or metal spatula, mix to make a dough. Knead for 15 minutes, or until dough is smooth and elastic. ELECTRIC MIXER: Place yeast, water, starter dough and juice in mixer and mix at low speed for 2 minutes. Add remaining ingredients and mix at low speed for 5 to 10 minutes. Remove from mixer. Cover and rest at room temperature for 30 minutes in a draught-free place. Halve dough and shape into round or oval loaves. Allow to rest in a warm place until doubled in size, about 1 1/2 hours. Make a few slashes in top of dough with a wide-bladed knife; either left to right or 4 parallel lines across dough and then another 4 at right angles to make a square pattern. Dust with flour and bake at 210 ºC for 40 minutes, or until loaves sound hollow when tapped. TOTAL KILOJOULE COUNT: 10 970 kJ (2 620 Cal). A portion: 405 kJ (95 Cal). Makes 2 loaves (about 24 slices).

Read more on: bake

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.