Bakery
Pane e Tempesta
Roma
Difficulty
Easy
Time
2 h of leavening, 1 h of cooking
Doses for
1 loaf of bread
Ingredients
Rye flour 500 g
Water 450 g
Salt 11 g
Natural
rye yeast 150 g
Mixed dried fruit 200 g
(dehydrated apples,
pumpkin seeds,
sunflower seeds, fennel)
Preparation
Rye flour 500 g
Water 450 g
Salt 11 g
Natural
rye yeast 150 g
Mixed dried fruit 200 g
(dehydrated apples,
pumpkin seeds,
sunflower seeds, fennel)
Pour the water into the flour container and mix well. It will become glue-like, but don’t worry: it’s just the
right consistency of rye.
Now add the natural yeast (natural rye yeast was used here, then the same cereal as the bread) and continue to knead.
When you have finished kneading with your hands, add the dried fruit.
Once the dough is done, leave to rest and rise for at least two hours in the
bowl. It will grow a little and will begin to split because it has no glutinic mesh.
Give a nice dusting on the counter, possibly always use
the same flour to make a bread in purity.
Pour the dough on the
workbench and start working with your hands continuing
to add a little flour on the dough so as not to
stick on the counter.
Take the dough with a tarot to remove it from the counter if necessary and put it in the mold.
Turn on the oven and cook it for at least an hour.
Once cooked, the rye bread must stay at least one night
to cool well and lose excess moisture.
