Pane Rustico

Summary

Ingredients

• 100 g wheat flour, 550
• 100 g wheat flour, 1050
• 50 g rye flour, 11
• 50 g sourdouh (wheat sourdouh)
• 140 ml water
• 3 g yeast
• 20 g olive oil
• 6 grams salt
• 8 g honey
• 3 g bakin malt, not absolutely necessary, you can also do without it
• 1 teaspoon fennel seeds
• Spice mixture (bread spice)
• Flour, for the work surface

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Instructions

1. Knead the flour, wheat sourdough, water, yeast and baking malt to form a dough, then mix olive oil, salt, honey and fennel seeds and, if desired, the bread spices and also add to the dough and knead with the food processor for about 10 minutes.
2. Shape the dough into a round shape and let it relax for a good 10 minutes, then shape / roll the dough on a floured work surface into a narrow and long shape.
3. Cut the dough from about halfway into 3 strands, roll them a little flat with a rolling pin and braid them into a braid.
4. Then place this braid over the smooth 2nd half, lightly flour everything and cover it for approx. 50 minutes.
5. Put the bread in the oven preheated to approx. 230 ° C. Bake for about 10 minutes until it is nicely brown, then reduce the heat to about 200 ° and bake for another 30 minutes.
6. Total baking time approx. 40 min.
7. Tip:
8. Instead of wheat flour 550 and 1050, you can also use 200 g wheat flour 812.
9. I discovered this bread in an Italian baking forum and found the shape very beautiful. I modified the recipe a bit, because in Italy people like to use manitoba flour for baking and this is not available everywhere in Germany. I also find that too much manitoba flour can quickly turn the bread rubbery.

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