Bisciola Valtellinese
Bisciola is a rustic Valtellinese sweet yeast loaf packed with dried figs, walnuts, raisins, and honey, traditionally baked for winter festivities.
- Prep
- 35 min
- Cook
- 40 min
- Total
- 75 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 385 kcal
Equipment
- •Large mixing bowl
- •Baking tray
- •Baking parchment
- •Pastry brush
- •Wire cooling rack
Nutrition
Per serving, approximate
- Calories
- 385 kcal
- fat
- 14 g
- carbs
- 56 g
- fibre
- 4 g
- protein
- 8 g
- calories
- 385 kcal
Instructions
- 1
Dissolve the yeast and honey in the lukewarm milk and let stand for 5 minutes until frothy.
- 2
Combine the plain flour, buckwheat flour, sugar, and salt in a large bowl.
- 3
Pour in the yeast mixture, one egg, and the softened butter.
- 4
Mix with your hands until a rough, slightly sticky dough forms.
- 5
Knead on a lightly floured surface for 8 minutes until smooth and elastic.
- 6
Work the chopped dried figs, walnuts, drained raisins, and lemon zest evenly into the dough.
- 7
Shape into a round domed loaf and place on a baking tray lined with parchment.
- 8
Cover loosely with a clean tea towel and leave to rise in a warm spot for 2 hours.
- 9
Preheat your oven to 180°C (160°C fan).
- 10
Beat the remaining egg and gently brush it all over the risen loaf.
- 11
Score a shallow cross lightly across the top with a sharp knife.
- 12
Bake for 35 to 40 minutes until golden brown and hollow-sounding when tapped on the base.
Chef's tips
Soak the raisins in warm water or grappa for 15 minutes and dry them thoroughly before adding to ensure moisture without sogginess. Work the dried fruit and nuts into the dough gently to avoid tearing the developed gluten structure.
Ingredient substitutions
- fine buckwheat flour → rye flour or additional plain white flour
- dried figs → chopped dried apricots or dates
- walnut kernels → chopped hazelnuts or blanched almonds
Storage
Wrap tightly in foil or store in an airtight tin at room temperature for up to 5 days.
Reheating
Warm thick slices in an oven preheated to 150°C for 5 minutes to restore crust freshness.
Common mistakes to avoid
- •Adding unsoaked or overly wet raisins, which disrupts dough moisture and texture.
- •Rushing the proving time, resulting in a heavy and overly dense loaf.
- •Baking at excessive heat, which burns the honey and exposed fruit before the centre sets.
Serving suggestions
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