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“Dinnede” with Potato

Total time
30 Minutes
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
30 Minutes
Rest time
3 Hours


For 4 “Dinnede”

50 g ADAM - lievito madre natural yeast with dry yeast
350 ml water
300 g Rye flour rustic
150 g Soft wheat flour no. 4 type 00
50 g Whole grain rye flour
5 g Salt
For the filling
200 g Fresh soft cheese
4 Firm potatoes
50 g Pancetta bacon


  1. Mix all the ingredients together, adding salt only at the end. Knead carefully until a smooth and consistent dough is obtained. Form into a ball and let rise at room temperature for approx. 3 hours. 
  2. Divide the dough into 4 pieces and roll them out into an elongated shape leaving a small border. Spread cream cheese on each "Dinnede" and then stuff with very thin potato slices and bacon cubes. 
  3. Preheat the oven (static: 200°C, fan: 180°C). Bake the "Dinnede" for approx. 25 minutes ensuring the potatoes are also cooked.

In collaboration with @annalenashearthbeat

Soft wheat flour no. 4 type 00
La farina di grano tenero tipo 00 nr. 4 del Molino Merano è una farina versatile ed è nota anche come farina universale. Viene utilizzata in cucina per tutti le ricette improvvisate - una farina polivalente che si adatta ad ogni occasione, da tenere sempre in dispensa! È prodotta con chicchi di grano selezionati e di alta qualità.

1000 g