This recipe belongs to my father who for years has experimented with traditional recipes of Polish rye bread. He has mixed different flours and seeds and created this moist, rich in flavor and nourishing bread. Slightly sour, thanks to the addition of rye flour, this bread remains fresh for a long time and it is perfect with cheese.
Istruzioni: Pane di mio padre – pane integrale con i semi
The evening before, mix the sourdough with rye flour, bread flour and 300 ml of water. Add more water if necessary. The dough should not be too thick. Leave at room temperature (my house 20 ° C) for a minimum of 12 hours. The next morning it should slightly increase in volume or somw air bubbles should appear.
Add honey, all-purpose flour, whole wheat flour, various types of seeds, salt and water. Stir with the spoon for about 5 minutes and leave to rise in the bowl for 2 hours. During these hours you can, but it is not necessary, perform the s&f using the spoon.
Transfer the dough into the rectangular pan (me 12 x 25 cm), cover with the cotton cloth and let rise until the dough reaches the edge of the pan, almost doubles the volume (my dough takes about 4 – 6 hours). The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.
Bake in a preheated static oven at 230 °C for 50 min. Make the cut in the center of the bread after first 5 minutes in the oven (before the dough is too hydrated) and if the bread is getting dark to quickly cover it, in the last 15 minutes of baking, with aluminum foil. Remove from the oven and take the bread from the pan as soon as it is possible and let it cool completely before serving.
lot of love. B.