Pane del contadino

Ingredients 9
Servings 0


  • 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).

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