Valais Rye Bread / Pane alla segale vallesana

Valais rye bread, pane segale vallesana 1

Whole wheat bread, rye bread. I simply love rustic breads, with their thick and tasty bread crumb. The fibers contained in these flours, in addition to being rich in vitamins and minerals, give bread a rough texture which I find very pleasant. During my last visit at Maroggia’s Mill I asked Alessandro to give me some rye flour from the Valais region, to make some tests in the kitchen. I tried to make Valais rye bread but unfortunately my first attempt didn’t turn out well and I decided to take it slow, since baking with this flour is not an easy task I added some strong bread flour. The result is a wonderful bread ideal to be consumed in the morning for breakfast. Filling, tasty and not heavy on digestion it matches perfectly with a spoonful of honey (well yes, for practical reasons and not to come out with a too minimalistic picture I had to cheat on my diet!) and, for those of you who can, a nice glass of cold milk. The crumb is very compact and is ideal to be smeared with honey and jams, but still remains very soft. With this recipe, I greet you and wish you a wonderful August, I decided to take a little break from recipes and post and will be starting to post again from September. Happy summer everyone!

Valais Rye Bread

Poolish
100 g Valais rye flour
200 g water
3 g instant yeast

Mix the dry ingredients, add the water and mix with a fork until there are no lumps.
Cover the bowl with plastic wrap and let rise 2 hours at room temperature, then let stand in refrigerator for about 10 hours.

Dough
300 g poolish
70 g rye flour
180 g strong bread flour
15 g seed oil
7 g salt

Remove the poolish from the refrigerator 30′ before kneading and leave at room temperature.
Add the flour and salt and mix until the flour is almost completely absorbed, then add the oil and mix until you get a smooth mixture.
To prevent the dough from sticking moisten your hands several times.
Make two sets of folds, one on the short side and one on the long side of the dough and shape the dough into a sausage.
Put the dough in a 20×10 cm plumcake mold.
Cover with plastic wrap and let rise at room temperature for one hour.
Bake in the oven preheated to 230° C for about 20′, then lower the temperature to 180° C and bake for further 20′.
Out of the oven let cool on a wire rack.

Valais rye bread, pane segale vallesana 2

Pane alla segale vallesana

Pane integrale, pane di segale. Non so voi ma ho una vera e propria passione per i pani rustici, densi e saporiti. Le fibre delle farine integrali oltre che essere ricche di vitamine e sali minerali conferiscono al pane una texture grezza che trovo molto gradevole. Perciò alla mia ultima visita al Mulino di Maroggia ho chiesto ad Alessandro di darmi della farina di segale Vallesana per vedere un po’ i risultati in cucina. Ho provato a fare il pane di segale vallesano ma purtroppo con il mio primo tentativo non sono stata troppo fortunata e per il momento ho deciso di prenderla con calma affrontando questa farina un po’ difficile con una aggiunta di farina bianca nostrana. Il risultato è uno splendido pane che ben si presta per essere consumato la mattina a colazione. Saziante, saporito e per nulla pesante è perfetto gustato con un velo di miele (eh sì per ragioni pratiche del blog per non fare una foto troppo scarna ho dovuto fare un piccolo sgarro alla mia dieta!) e, per voi che potete, un bel bicchierone di latte freddo. La mollica è molto compatta, dunque ideale per essere spalmata con miele e marmellate, pur rimanendo molto morbida. Con questa ricetta vi saluto e vi auguro uno splendido mese di Agosto, mese per il quale ho deciso di prendermi una piccola pausa da ricette e post. Ci rivediamo a Settembre!

Pane alla segale vallesana

Poolish
100 g farina di segale vallesana
200 g acqua
3 g lievito di birra istantaneo

Mescolate gli ingredienti secchi e poi aggiungere l’acqua e amalgamare con una forchetta finché non ci saranno grumi.
Ricoprite la ciotola con pellicola alimentare e lasciate lievitare 2 ore a temperatura ambiente, dopodiché lasciate riposare in frigorifero 10 ore.

Impasto
300 g poolish
70 g farina di segale
180 g farina bianca nostrana oppure farina 0
15 g olio di semi
7 g sale marino

Togliete il poolish dal frigorifero 30′ prima di impastare e lasciatelo a temperatura ambiente.
Unite le farine e il sale marino e impastate finché la farina sarà quasi completamente assorbita, dopodiché unite l’olio e impastate finché otterrete un composto omogeneo.
Per evitare che l’impasto si appiccichi alle mani bagnatele più volte.
Fate due serie di pieghe, una sul lato corto e una sul lato lungo dell’impasto e formate un salsicciotto.
Bagnatevi le mani e formate un salsicciotto che stia in uno stampo per plumcake di 20×10 cm.
Coprite con pellicola alimentare e lasciate lievitare a temperatura ambiente un’ora.
Iniziate la cottura in forno preriscaldato a 230° C, per 20′, dopodiché abbassate la temperatura a 180° C e cuocete per ulteriori 20′.
Fuori dal forno fate raffreddare su di una gratella.

Maroggia’s Mill Cookbook: Cinnamon and Almond Croissants / Il Ricettario del Mulino di Maroggia: Croissants alla cannella e mandorle

Cinnamon and Almond Croissants - Croissants alla cannella e mandorle 1

As previously mentioned in the post about madeleines for Maroggia’s Mill Cookbook I haven’t been posting sweet recipes anymore, given my macrobiotic diet. Here I indulge with another sweet recipe which calls for a lot of butter too. We’re not born to suffer, are we? Croissants is one difficult recipe I finally managed to bake properly last year, but as you know one never stops learning or experimenting. This time I tried substituting cow’s milk with oat milk and used margarine in the dough instead of butte, just for a change. The result is very good, although I’ll never stop experimenting until I will achieve the perfect layers! I added cinnamon to both the dough and filling but nothing prevents you to experiment and create your own personal recipe, even a savoury version. I recommend you take your time and above all be patient. Read throughout the tips below and watch the videos i linked, especially the one by Envie de bien manger. They will help you get good results. Continue reading / Continua a leggere…

Semolina Flour Tozzetti / Tozzetti di semola rimacinata fine

tozzetti 1

Bread sticks, bread sticks…an endless love. Grissini have always been my favourite snack (as a child when we went out for a pizza I would steal grissini bags to all diners at our table, then grissini became the staple snack I would nibble during trips on trains when I went at the university), I never get tired of trying new recipes and mix of ingredients. This time I tried to put together one of my favourite flour (the friscello or fine semolina) with some farina bianca nostrana, equivalent of a strong bread flour. From the fridge I removed a tiny jar of shortening which was left from making pies, mainly out of curiosity (shortening is often amongst the ingredients of artisanal bread sticks that can be found in shops and supermarkets) as it seemed the right amount for this recipe and waste not want not, right? I used some refreshed and very active liquid sourdough and voilà the perfect recipe is served, more out of luck than anything else. I’m not sure whether the flour, lard or simply the mix of all these ingredients made the trick, but this recipe is among the best I’ve created so far. These tozzetti (meaning stocky, as I named them for their flat, short and thick shape) are the apotheosis of crunchiness. Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Black Sesame Seeds, Lemon and Black Pepper Madeleines / Il Ricettario del Mulino di Maroggia: Madeleines al sesamo nero, limone e pepe nero

madeleines sesamo nero limone e pepe, black sesame seeds lemon and pepper madeleines 1

From the beginning of the year, ie since I started following more or less religiously a macrobiotic diet, I was forced to cut out on all that is sweet or contains sugars and most of the sweeteners on the market. I had to adapt, and started juggling myself between bread sticks, buns, loaves and pizzas recipes to add to Maroggia’s Mill Cookbook trying to keep up both quality and variety. Detox, health, balance of body and mind. All of this is fair, but sometimes a little indulgence is necessary, isn’t it? So I looked back to a recipe for madeleines which I posted long time ago for Maroggia’s Mill Cookbook. As I child I remember my mother buying those sweet treats from time to time, a very much appreciated concession for our mid day snack. She would buy the classic lemon scented ones which I ate usually in a series of three (I’ve always had a soft spot for odd numbers), religiously dunking them in a large cup of cold milk until they were next to falling apart. Continue reading / Continua a leggere…

Brown rice curry with chickpeas and oat milk / Riso al curry con ceci e latte di avena

curry ceci 1

Recently I realized that concentrating efforts on my macrobiotic diet, recipes for Maroggia’s Mill Cookbook  and MTChallenge participations a this blog features almost exclusively bread recipes. Of course it makes total sense, considering the name of the blog itself is quite exhaustive about my main passion in the kitchen, but still I do believe it would be a good thing just to post some recipes not related to bread every now and then. So I thought about going back to one of my old loves, curry. I will never grow tired of saying curry it is not a powder that one can buy in the supermarket, but a blend of spices that you can easily do at home by varying amounts and types of ingredients. Seen the limitations the macrobiotic diet imposes I came up with a recipe which does not employ coconut milk, but uses oat milk instead. The result is great. If you make oat milk yourself (here you can find the recipe you will see how the sauce thickens with no addition of ingredients such as corn starch. Great, right? This creamy curry is very tasty and not spicy at all and gets even better if allowed to stand twenty four hours. Are you ready to bring some Indian flavour in your kitchen? Continue reading / Continua a leggere…