Rye and Wholewheat Bread

Rye & Wholewheat Bread

A few months ago we had lunch at La Torre degli Aquila in Pavia.  It was recommended by Lonely Planet.  We enjoyed the food very much.  The pasta and risotto with different fish were superb.  And we were impressed by the bread served before.

La Torre degli Aquila DescriptionLa Torre degli Aquila pistachio bread

I found a sourdough recipe for pistachio and walnut.  But as I did not have a levain, the first attempt was not ideal.  This time I skipped the levain, the many rounds of fermentation and rise and also the nuts.  Just to check out the texture of the different bread flours. Instead of bread flour I used French bread flour.  The portion was also a bit bigger.  And I just went for fermentation and rise, each for one hour. Hmm, not yet similar to the one at la Torre degli Aqauila.  I guess the next attempt may include making a poolish the night before to have the beautiful holes.

Rye and Wholewheat Bread1
Dough
390g French bread flour
45g rye flour
35g whole wheat flour
310g warm water
10g yeast
10g oil
10g salt

Rye and Wholewheat rolls

Make the dough by combining the three types of flour with the water.  Cover and let the mixture rest for 30 minutes.

Knead briefly to incorporate them. Add salt, knead. Then add oil to knead for about 10 minutes.

Shape into a ball. Ferment for an hour.

Punch the dough and divide it into portions as desired. I made one for 300g and the rest each at 100g.

Let them rest for 20 minutes.

Fold and shape them into rounds or elongated shape. Let them rise for an hour.

Preheat the oven at 250C. Spray water. Close the oven door for at least 10 seconds.   Put the rolls into the oven. Lower the temperature to 220C.   Baked between 12 and 15 minutes.

I baked the 300g loaf the same way but for 20 minutes.

Let the loaf and rolls cool over a rack before cutting.

Rye and Wholewheat rolls1

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