Pane di segale contadino

In collaboration with Hannes Schwienbacher, Ultner Brot

Source: https://www.meranermuehle.it/rcp_recipe/pane-di-segale-contadino

Total time

2 Hours 15 Minutes

Baking/cooking time

40 Minutes

Rest time

1 Hours 30 Minutes

Ingredients

makes 2 loaves

Portions

30	g	fresh yeast
400	g	water, warm
500	g	Rye flour type 1 bio Regiograno®
200	g	rye sourdough starter
5	g	bread spice mix (caraway, fennel, fenugreek)
10	g	salt
		ADDITIONALLY
	q.s.	bacon
	q.s.	ham
	q.s.	Kaminwurzen (smoked sausage)
	q.s.	cheese
	q.s.	pickles

Preparation

Dissolve the yeast in the lukewarm water and knead with the remaining ingredients into a homogeneous dough.
Divide the dough into two portions and shape into loaves, then place in well-floured proofing baskets and let rise for about 1.5 hours.
Preheat the oven to 250 °C (480 °F) fan. Turn the risen loaves out onto a baking sheet and prick the surface several times with a fork or toothpick to prevent the loaves from bursting while baking.
Put the loaves in the oven at 250 °C (480 °F), immediately reduce the temperature to 200 °C (390 °F), and bake for about 40 minutes. Let the loaves cool completely on a wire rack.

Rye sour dough starter:

Day 1: Mix 50 g rye flour with 50 g water and let ferment at room temperature for 24 hours.

Days 2–5: Add 50 g rye flour and 50 g water daily, mix well, and let ferment for another 24 hours. After about 5 days, the rye sourdough starter is ready to use. Store it in the refrigerator and refresh it regularly with equal parts rye flour and water.