I would love to make you believe that I spent days elaborating a new recipe for a healthy and delicious bread. That I experienced, tried and tested various formulas until one day, exhausted but elated, I triumphed…Alas, the truth about how this bread came to be is that a few weeks ago, as I was setting up to mix a loaf, I realized I only had near-empty packets or various flours! Then epiphany hit me: mix them together and hope for the best! My, was I happy with the result! A crusty, dense and flavorsome loaf, perfect for sandwiches, divine with jam!
INGREDIENTS, makes 1 loaf
300 gr of spelt flour (2-1/4 cup)
200 gr of rye flour (1- 1/4 cup)
70 gr of wholemeal spelt flour (1/3 cup +2 tablespoons)
1 teaspoon of dry yeast
1 pinch of sugar or 1 teaspoon of honey
370 ml (1-1/2 cup) of water, at room temperature
2 teaspoons of salt flakes
1. Start this recipe a day ahead.
2. Mix the three flours together in a large bowl, add the dry yeast and sugar (or honey) and gradually add the water, mixing with a spoon until a soft dough forms. Try not to add all the water at once. As flours always vary, it is better to start with 2/3 of the water and only then you can decide if you need the extra liquid. You are after a rather sticky dough, but not a wet one. If your dough feels too dry after you have used all the liquid, add 1-2 extra table spoons.
3. Once the dough has been mixed (you can easily do this by hand as it requires no kneading, just mixing until combined), add the salt and mix until well incorporated.
4. Cover the bowl with plastic film and leave at room temperature for 6-8 hours, then move to the fridge to rest overnight.
5. The next morning, take the dough out of the fridge and let it rest at room temperature for 2 hours.
6. Heat up your oven to 220 C (430 F)
7. Line a baking tray with parchment paper and very gently shape the dough into a loaf, being mindful not to knock out the air. Prove at room temperature for 40 minutes, then score the top with a sharp knife, sprinkle the loaf with a little water and place the tray into the oven.
8. Bake for 35-40 minutes or until the top is crusty and the bottom sounds hollow when tapped. Cool at room temperature on a wire rack for 1 hour before slicing.
Watch Made in Italy with Silvia Colloca, Thursday nights, 8 pm on SBS 1!
Silvia’s new book Made in Italy with Silvia Colloca will be on sale now!