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Rustic wholemeal bread – the recipe from Cuoche ma buon


A bread with an ancient flavour, like the bread of the past.
If you want to prepare a tasty and easy-to-make bread, this recipe is ideal for those who want to obtain excellent homemade bread despite having little time available to make it and little experience with dough. With just a few ingredients you will make a rich and substantial rustic bread. If stored properly it will last a long time maintaining its fragrance and will be perfect to fill as desired or sprinkled with fruit compote for a snack or breakfast. Its strong taste is given by the flour made from ancient grains such as the Russello organic wholemeal durum wheat semolina from “I Fornai Siciliani”. These stone-ground flours, genuine and 100% BIO, give a new flavor to an ancient tradition, allowing you to create fragrant and spicy preparations with nutritional qualities.
Discover with us how to make rustic bread in just a few steps.


Kitchen Italian, Mediterranean
  • 400 g organic wholemeal flour from Russello durum wheat semolina Sicilian bakers
  • 300 ml water
  • 3 g dry yeast or 80 g of sourdough
  • 6 g sale
  • 1 teaspoon organic extra virgin olive oil Lo Castro

It will also serve you

  • extra flour for dusting
  • Quickly dissolve the yeast in the water, mix with the help of a teaspoon so as not to get lumps. Before using the water, wait a few minutes until the yeast begins to activate. You will notice a light foam on the surface.

  • Meanwhile, pour the flour into the bowl of the mixer fitted with the hook or, if you prefer, you can also work by hand. Turn on the planetary mixer at medium speed, add part of the water with the yeast and wait for the dough to absorb the water. Continue with the remaining water and knead for 5 minutes at the same speed.

  • As soon as the dough is completely tied to the hook, add the salt. Work for another minute, add the oil, make a couple of turns and the dough will be ready!

  • Turn the dough out onto a lightly floured work surface, you will notice that it will be very soft and hydrated. Work it for a few minutes with your hands until you obtain a round, smooth and homogeneous shape.

  • Place it in a lightly oiled container, closed hermetically or with film. Transfer it to the refrigerator and leave it overnight, about 28 hours will have to pass.

  • Once the 28 hours of leavening have passed, the dough will have doubled in volume. At this point, turn it out onto a lightly floured work surface.

  • Work it with your fingertips: flatten and spread the dough as if you wanted to obtain a rectangular pizza with a thickness that is not too thin. The base must have the width of the mold.

  • Close by rolling it up on itself and create a loaf.

  • Transfer it into a plumcake mold lined with baking paper. Cover with a cloth to prevent a crust from forming on the surface, and let rest for about 40-60 minutes.

  • Meanwhile, preheat the oven in “BREAD” or static mode at 220°C. As soon as it has reached temperature, before baking, make a central cut on the surface with the help of a razor blade or a very sharp knife.

  • Bake on a level lower than the middle one and cook for approximately 40-50 minutes at 220°C. As soon as it is cooked, take it out of the oven and let it cool on a wire rack.

The water for the dough should always be used at room temperature, slightly warm in winter but never hot, otherwise it would kill the yeast.
If you prefer, you can season it externally with sesame, poppy or other seeds. Just moisten the surface with very little water, sprinkle the seeds and make them adhere with light pressure of the hands.
Bread should be stored in food bags to keep it fresh for the entire week. Alternatively you can freeze it and use it whenever you want.
If you are in a hurry you can knead the dough during the day, considering at least 3 hours of rest outside the fridge for the first leavening. I recommend staying away from drafts!
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