Pane di Grano Molisano

Name: Pane di Grano Molisano
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 10 servings
Cuisine: Molisana
Ingredients: 500 g semola di grano duro rimacinata; 100 g strong white bread flour; 420 ml lukewarm water; 10 g Fine sea salt; 7 g Active dry yeast; 10 ml Extra virgin olive oil; 20 g extra durum semolina

Pane di grano molisano is a rustic durum wheat loaf from Molise with a thick, crackling crust and dense yellow crumb, traditionally baked in village ovens to last a week.

🇮🇹Italy· Molise

Prep: 30 min
Cook: 50 min
Total: 80 min
Servings: 10
Difficulty: Medium
Calories: 210 kcal

Ingredients

0 of 7 gathered

Servings

500 g semola di grano duro rimacinata — re-milled durum wheat semolina flour
100 g strong white bread flour — tipo 0 flour
420 ml lukewarm water — around 30 degrees C
10 g Fine sea salt — dissolves easily into dough
7 g Active dry yeast — or 15g fresh yeast
10 ml Extra virgin olive oil — for oiling the bowl
20 g extra durum semolina — for dusting the basket and crust

Equipment

•Large mixing bowl
•Cast-iron Dutch oven or heavy lidded baking pot
•Lame or sharp razor blade
•Proofing basket or tea-towel lined bowl
•Wire cooling rack

Nutrition

Per serving, approximate

Calories: 210 kcal
fat: 1.5 g
carbs: 42 g
fibre: 2 g
protein: 7 g
calories: 210 kcal

Instructions

1
Dissolve the dry yeast into 100 millilitres of lukewarm water in a small bowl and rest for five minutes.
2
Combine the durum wheat semolina and strong white bread flour in a large mixing bowl.
3
Pour in the dissolved yeast and remaining lukewarm water, mixing until a shaggy dough forms.
4
Add the fine sea salt and knead vigorously on a lightly dusted surface for ten minutes until smooth and elastic.
5
Place the dough in an oiled bowl, cover with a damp cloth, and prove for two hours until doubled.
6
Turn the dough onto a worktop and gently shape it into a tight round loaf.
7
Transfer the dough seam-side up into a semolina-dusted proofing basket, covering it to prove for forty-five minutes.
8
Preheat the oven and a heavy cast-iron Dutch oven to 230 degrees C for thirty minutes.
9
Invert the loaf onto baking paper, slash the top with a sharp razor, and lower it into the hot pot.
10
Bake covered for thirty minutes, then remove the lid and bake for twenty minutes more until dark golden brown.
11
Transfer the loaf to a wire rack and cool completely for two hours before slicing.

Chef's tips

Using finely milled durum semolina (semola rimacinata) gives the loaf its authentic golden colour and chew. Baking inside a preheated lidded pot traps steam, ensuring a blistered, crisp crust. Let the bread cool completely before slicing to allow the crumb structure to set properly.

Ingredient substitutions

semola di grano duro rimacinata → fine semolina flour or standard strong durum wheat flour
active dry yeast → 15g fresh yeast dissolved directly in warm water

Storage

Keep the un-sliced loaf wrapped in a clean cotton tea towel at room temperature for up to six days.

Reheating

Revive cut slices by toasting lightly under a grill or in a hot dry skillet for two minutes.

Common mistakes to avoid

•Using coarse coarse polenta-grade semolina instead of fine rimacinata flour, which ruins crumb texture.
•Slicing the loaf while still warm, making the dense interior gummy.
•Skipping the steam or covered baking phase, resulting in a pale and soft crust.

Serving suggestions

Slice thick and serve with Molisana caciocavallo cheese and cured ventricina.Toast and rub with fresh garlic, topped with ripe tomatoes and regional olive oil.Use day-old slices to soak up regional fish brodetto or rustic white bean soups.