This is not the first time that I talk about Maroggia’s Mill rye flour which is sold by Migros Ticino among the Nostrani selection. I used it before to cook pillowy soft blinis and a spiced Babka. An aromatic flour which can be used in sweet preparations (but I will soon develop recipes for pasta and savoury bread). This time around I decided to bake biscuits which are the perfect accompaniment for a moment of pause and chatter while sipping a damn good coffee.
Did you know that Maroggia’s Mill sells Beer too?? Oh yes, we are talking about la birra del mugnaio (miller’s beer) and for this recipe for Maroggia Mill’s Cookbook I thought of using this product to invent beer burgers buns! These sandwiches have a delicious flavour of beer that goes well with the finest flavours of meat and all the ingredients that make a good hamburger. Add some proper cheese, fresh tomato and onion and I assure you…you will love them! Burger must be accompanied by a good beer, of course! These sandwiches are so soft I can’t find the words to describe them and in my opinion they are very well suited for breakfast too if you like intense aromatic notes! Have you turned the grill on?
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Here we go again with another post for Maroggia’s Mill and its Cookbook. More precisely with rye flour. After this gorgeous recipe for a soft, sweet rye bread I decided to whip up some blinis, one of my favourite options when its up to deciding what to cook for a relaxed and rewarding breakfast, preferably on a lazy Sunday morning in the company of family or friends. The recipe is a bit time consuming due to all the proofing steps but I assure you will not be disappointed. Alternatively, you can prepare a large batch of blinis and freeze what’s left by stacking them between layers of plastic wrap. Thaw 10′ in the oven at 150° C, they will keep their soft consistence as if they were freshly cooked. If you don’t have enough time on your hands you can reduce the first rest to 30′ and skip all the other steps by incorporating the remaining ingredients, always respecting the sequence in which they are mixed in, but the blinis will not be as soft!
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Catch a Babka in the Rye! I haven’t been baking this soft and pillowy treat for a while and when Alessandro gave me the first few packets of Maroggia’s Mill rye flour I knew immediately I had to try and develop a recipe for Maroggia’s Mill Cookbook which had nothing to do with the idea we usually have of rye bread. Nothing better than a Babka. Would I be able to obtain a soft and pillowy crumb with such a flour, which as you know is not as rich in gluten as wheat flour? Well, I am proud to say that I made it! And my guinea pigs loved it. Of course it’s not as light and pillowy as it would be using wheat flour, but i can assure you its surprisingly soft and melts in the mouth beautifully.
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
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.
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.
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
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.
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.
Focaccia mon amour. Once you’ve been to Genova and gained two solid kilos by feeding yourself daily with focaccia there is no possible way out, as this crispy and soft flatbread leads to severe addiction. Along the years I baked many focacce, the first one published in the blog was a gorgeous artichoke and red cabbage focaccia for Sourdough Surprises, then I ventured into potato focaccia and developed a recipe for semolina focaccia too. But up until now I had never baked a rustic version of focaccia. This is the reason why I decided it was about time to experiment a little with whole flours too, for Maroggia’s Mill Cookbook. Maroggia’s Mill special pizza flour helps the dough to develop and proof in the best possible way, providing with a soft crumb and a crunchy crust, while the rye flour gives this focaccia a rustic flavour and texture. Long fermentation, needless to say, helps obtain a more digestible bread, with an aromatic and soft crumb reason why I will never stress enough about the fact it is so much worth the wait of a day. With the sunny and warm weather finally setting in you can bake a batch to share with friends for a Sunday picnic brunch. This focaccia is simply heavenly with soft goat cheese and fresh salad. Are you ready to roll up your sleeves and bake?
Ooops, I messed up with the blog. Many of you may have noticed that last Friday I mis-scheduled my post. Instead of posting a recipe for the Mill I posted a recipe for macarons…too many things to do, appointments, too many bad days and then I lost track of the usual scheduling (I have to go back to the good habit of writing down a special calendar only for blog posts). I apologize to Alessandro, who has to deal with my head in the clouds, and all of you that expected a new recipe for Maroggia’s Mill Cookbook. I have to get used to the new routine Macro-Monday and Baking-Friday. The recipe that I am finally posting was developed very spontaneously, going with the flow feeling the dough as it takes shape under the kneading hands. Bread rolls so fragrant, soft and tasty you simply cannot fall for them. To give them a special flavour and rustic texture I added whole rye flour (I think it is quite plain to everyone how much I love this flour) and extra virgin olive oil. Have them for breakfast or just a quick snack to fill your hungry belly. Want to try and make them together? Continue reading / Continua a leggere…
New year, new life, new recipe. I start the year with new recipes, with Maroggia’s Mill Cookbook and some news. As already anticipated shortly I will be opening a new blog where I will talk about my new adventure with macrobiotics and develop my own recipes according to my new lifestyle. Some changes are necessary for this blog too. It is unthinkable for me to be able to publish twice a week in both blogs, so I decided to split up the posts on two different days, keeping Fridays as posting day for the current blog and keeping Monday for the macro blog. Here the focus will be mainly on bread, and if possible I will try to participate to the various bread collections and contest I took part to the past year and a half, as Twelve Loaves, Daring Bakers and MTC Challenge. Of course Maroggia’s Mill Cookbook column will stay so I will have to make some choices, probably picking just a few challenges from month to month. But now let’s move on to the recipe with which I greet the new year.
Yet another Friday and yet another loaf. There will be changes in the blog and in Maroggia’s Mill Cookbook in general. As you know I embarked this new path of macrobiotic diet in order to solce a health problem, and have no other choice, for Maroggia’s Mill Cookbook, to focus more on the bread (especially ones made with wholemeal flours which are more suitable for the regime that I must follow). I won’t do any biscuits, cakes nor dessert recipes, at least not for Maroggia’s Mill Cookbook as I don’t really think macrobiotic sweets and desserts fit into such column, because they have too many banned ingredients and even though I am allowed to have a little taste of banned foods better not risk to fall into unnecessary temptations. I have in mind a new project, which I will talk about later on. In short from now on, concerning Maroggia’s Mill cookbook, I will publish only bread, breadsticks and crackers recipes. Continue reading / Continua a leggere…