Name: Pane del contadino
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 250.00 ml flour bread; 250.00 ml rye flour; 250.00 ml flour wholewheat; 15.00 ml active dried yeast; 50.00 ml water; 250.00 ml apple juice sour, cider; 30.00 ml honey; 10.00 ml salt

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Ingredients (8)

250.00 ml	flour — bread
250.00 ml	rye flour
250.00 ml	flour — wholewheat
15.00 ml	active dried yeast
50.00 ml	water

quantity starter dough (see recipe)

250.00 ml	apple juice — sour, cider
30.00 ml	honey
10.00 ml	salt

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Method:

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).