Micòoula di Cogne
Micòoula is a traditional sweet rye loaf from Cogne in the Aosta Valley, enriched with boiled chestnuts, dried figs, and raisins.
- Prep
- 35 min
- Cook
- 45 min
- Total
- 80 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 285 kcal
Equipment
- •Large mixing bowl
- •Small saucepan
- •Baking sheet
- •Baking parchment
- •Wire cooling rack
Nutrition
Per serving, approximate
- Calories
- 285 kcal
- fat
- 4 g
- carbs
- 54 g
- fibre
- 5 g
- protein
- 6 g
- calories
- 285 kcal
Instructions
- 1
Soak the dried chestnuts in cold water for two hours, then simmer in a small saucepan for thirty minutes until tender.
- 2
Drain the chestnuts, chop them roughly into bite-sized pieces, and leave them to cool completely.
- 3
Dissolve the yeast and sugar in the lukewarm water in a small jug.
- 4
Combine the rye flour, white bread flour, and fine sea salt in a large mixing bowl.
- 5
Pour the yeast liquid into the flour and mix thoroughly until a cohesive dough forms.
- 6
Knead the softened butter into the dough until smooth and slightly elastic.
- 7
Fold in the cooked chestnuts, diced dried figs, and drained raisins until evenly distributed throughout the dough.
- 8
Cover the bowl with a clean damp cloth and leave to rise in a warm spot for two hours.
- 9
Shape the dough into two round, slightly domed loaves and place them on a lined baking sheet.
- 10
Cover loosely and let the loaves prove for forty-five minutes until visibly puffed.
- 11
Bake at 190°C (170°C fan) for forty minutes until the crust is deep brown and sounds hollow when tapped.
- 12
Transfer the loaves to a wire cooling rack to cool completely before slicing.
Chef's tips
Ensure the chestnuts are completely cooled before kneading them into the dough so they do not kill the yeast. Rye dough is naturally stickier than pure wheat dough, so avoid adding excess flour while shaping.
Ingredient substitutions
- dried chestnuts → vacuum-packed pre-cooked chestnuts, chopped without pre-boiling
- fresh yeast → 7g dried active yeast
- unsalted butter → lard or extra virgin olive oil
Storage
Wrap tightly in a clean linen cloth and store at room temperature for up to five days.
Reheating
Warm thick slices under a grill or in a toaster for two minutes before serving.
Common mistakes to avoid
- •Using undercooked chestnuts, which remain hard and unpleasantly chalky inside the finished bread.
- •Over-flouring the work surface, which dries out the dense rye dough.
- •Slicing the loaf while hot, which causes the dense crumb to turn gummy.
Serving suggestions
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