Pane di Segale Valtellinese

Name: Pane di Segale Valtellinese
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: Lombarda
Ingredients: 350 g whole rye flour; 150 g strong white bread flour; 340 ml lukewarm water; 10 g Fresh yeast; 1 tsp barley malt extract; 10 g Fine sea salt; 1 tsp fennel seeds

A dense, dark rye loaf from the Alpine Valtellina valley, baked with whole rye flour and delicately scented with wild fennel seeds.

🇮🇹Italy· Lombardy

Prep: 30 min
Cook: 35 min
Total: 65 min
Servings: 8
Difficulty: Medium
Calories: 210 kcal

Ingredients

0 of 7 gathered

Servings

350 g whole rye flour — farina di segale integrale
150 g strong white bread flour — farina tipo 0
340 ml lukewarm water — around 30 degrees C
10 g Fresh yeast — crumbled
1 tsp barley malt extract — or dark honey
10 g Fine sea salt — fine ground
1 tsp fennel seeds — lightly bruised

Equipment

•Large mixing bowl
•Baking sheet
•Baking parchment
•Dough scraper
•Linen tea towel
•Wire cooling rack

Nutrition

Per serving, approximate

Calories: 210 kcal
fat: 1 g
carbs: 42 g
fibre: 6 g
protein: 6 g
calories: 210 kcal

Instructions

1
Dissolve the fresh yeast and malt extract in 100 millilitres of the lukewarm water.
2
Whisk both flours and the fennel seeds together in a large mixing bowl.
3
Pour in the yeast mixture and remaining water, stirring until a sticky, shaggy dough forms.
4
Scatter the fine sea salt across the top and mix thoroughly using wet hands.
5
Knead gently inside the bowl for five minutes until cohesive; the dough will remain naturally tacky.
6
Cover the bowl with a damp linen cloth and rest in a warm spot for two hours.
7
Turn the dough onto a lightly floured board and divide into two equal oval portions.
8
Place the loaves on a parchment-lined baking sheet and prove for forty minutes until visibly puffed.
9
Preheat the oven to 220 degrees C and place a small heatproof water dish inside.
10
Dust the loaf tops lightly with rye flour and slash shallow diagonal scores across each.
11
Bake for thirty to thirty-five minutes until dark brown and hollow-sounding when tapped underneath.
12
Cool the loaves completely on a wire rack before attempting to slice.

Chef's tips

Rye contains very little gluten, which means the dough will feel far stickier and heavier than wheat dough. Resist the temptation to add excess flour during shaping, as this will dry out the crumb. Allow the loaf to cool entirely for several hours before slicing so the interior crumb sets properly without gumminess.

Ingredient substitutions

fresh yeast → 3 g active dry yeast or instant yeast
barley malt extract → 1 tsp runny honey or molasses
strong white bread flour → whole spelt flour

Storage

Store wrapped in a clean linen towel or paper bag at room temperature for up to five days.

Reheating

Warm thin slices in a toaster or heat whole loaves at 180 degrees C for five minutes to refresh.

Common mistakes to avoid

•Adding too much extra flour to counteract the dough's natural stickiness, yielding a dry loaf.
•Slicing the bread while still hot, which tears the unset rye crumb.
•Baking without moisture in the oven, leading to a dull and leathery crust.

Serving suggestions

Slice thinly and serve with Valtellina Casera cheese and local bresaola.Spread generously with salted mountain butter and Alpine wildflower honey for breakfast.Serve alongside hearty vegetable or bean soups.