Rye bread is highly appreciated for its strong flavor and nutritional qualities. It is typical of some regions of northern Italy, such as Trentino-Alto Adige and Valtellina. It is a dark, compact and grainy bread. In Valtellina, practically near my home, rye bread is known as “black bread” or the “poor people’s bread” because of its dark color and its spread among farmers. Traditionally it has the shape of a ring about 6–8 inches in diameter, but I preferred to make small loaves.
Here are other typical recipes from Valtellina
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 4 Hours
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 4 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for rye bread
- 2 cups rye flour
- 1 1/4 cups 00 flour (Italian fine wheat flour)
- 1 cup water
- 0.35 oz fresh baker's yeast (compressed)
- 1 tsp sugar
- 1 tsp salt
- 1 tsp cumin seeds
Tools
- 1 Food processor Bimby tm31 – tm5 – tm6 – tm7
- 1 Bowl
- 1 Baking sheet
- Plastic wrap
Preparation of rye bread
WITH BIMBY: Pour the rye flour and the cumin seeds into the bowl and blend for 30 seconds at speed 10. Move the rye flour to a bowl and set aside. Pour the water, the yeast and the sugar into the bowl, then mix for one minute at speed 3.
Combine the rye flour, the 00 flour and the salt, knead on Dough setting (Spiga) for 2 minutes. Transfer the dough to a floured work surface and compact it with your hands. Place it in a large bowl greased with oil, cover with plastic wrap and let it rise away from drafts until doubled in volume, about 2-3 hours.
WITHOUT BIMBY: In a bowl, mix the two flours with the ground cumin seeds. Dissolve the yeast in the water together with the sugar, then add the mixture to the flours, quickly combining until you obtain a rough dough; this operation should not take more than a minute or a minute and a half. While working the dough, add the salt. Transfer it to a large bowl greased with oil, cover with plastic wrap and let it rise in a place protected from drafts until doubled in volume, about 2-3 hours.
HOW TO SHAPE THE BREAD: Line the baking sheet with parchment paper. Cut the risen dough into 4 parts, shape into loaves (flatten them slightly) and place them on the prepared sheet. Dust the loaves with 00 flour and let them rise for 30-40 minutes. Bake in a preheated oven for 30 minutes at 338°F (conventional). Carefully remove from the oven and let cool completely.
NOTES
Nutritional benefits
High in fiber: promotes digestion and helps regulate bowel transit.
Low glycemic index: useful for those who need to control blood sugar, such as diabetics.
Low in calories: ideal for those following a low-calorie diet.
Source of minerals: contains iron, magnesium, potassium and phosphorus.
Satiating effect: thanks to its density and fiber content, it helps control appetite.
Antioxidant properties: contributes to cellular protection
Great for savory breakfasts or with jam.
Pairs well with soups, aged cheeses and cured meats.
It can also be used to make bruschetta or crostini.
Keeps for a couple of days in a bread bag.
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