Bread is Arts based on the simplest, most ancient and international ingredients: flour, water, yeast, salt, that TIME transforms revealing itself to feed us. Bread is like the 1st food of the world, good and healthy. It reveals the wisdom of Time.
It was a pleasure to interact with all the bread making beginners who replied to my contest, all friends, humble and earnest. Food is debating, sharing, joy, wonder which are on their turn fundamental ingredients of life. This blog is to have a memory of this infinite time spent home all over the world, of which many have made an opportunity.
Remember that Sicily was the barn, the silo of Italy at Roman times and today brave Sicilian farmers are successfully growing ancient grains such as Duilio, Gentile, Maiorca, Russello, Timilia and Perciasacchi that reveal only the good side of the bread gluten included, since the flour is important but above all the seeds it comes from, the rising and the mother yeast too, as the article on the May edition of the very distinguished Sicilian EN/IT magazine Gattopardo says. Mother yeast, in fact, is a very treasure to be handed down to our children and an achievement to feed our vanity too :-).
Thank you Tiziana Belfiore, Maria Grazia Stracquadanio, Rosa Oliva who had 2 and more recipes, Ninni Maugeri, Eleonora Salerno, Silvana Bonica, Grazia Cuccuzza, Teo Pulvirenti and an exceptional spokesperson Giuliana Imburgia who always dedicate her time and words to an inedite and worthy Sicily. Read her article about our “bread during quarantine in Sicily”, a time some of us has dedicated rediscovering the treasure contained into our time and hands, on the magazine Gattopardo and my blog.
Thank you Thank You Thank you
Here follow the recipes that I did not change to maintain and respect everybody’s style.
Recipe by Tiziana (attorney)
7-cereal flour, dry yeast 280gr every 500gr of flour, warm water 250/300ml every 500 gr of flour. A little olive oil and salt. Knead for at least 10 minutes. Let it rise for at least 2 hours or until it doubles the volume. After that put the dough in the pans you want to use and let it rise here for other 45 minutes. When it is time I add sunflower seeds, wheat seed, etc…make 2 cuts on the top.
In the oven I put a mug with water to decrease the humidity. Make sure the tempreature of the oven is 180°C not ventilated. Put the pans in the oven. Cook for at least 30 minutes.
Recipe by Maria Grazia (Safety expert)
Ingredients: gr.500 rye whole flour, gr.500 00 flour, gr.10 beer yeast, 2 tea spoons of salt, 1 teaspoon of sugar, pumpkin seeds and sesame. Sif the flours and put into a dough pan. Dissolve the yeast in warm water and add to the dough. Add water a little at a time and knead by hand. Once the dough starts roping add a little salt and keep kneading until the dough is smooth and elastic. Let it rise dor at least 2 hours. Then make loaves with the dough and put them on a dripping-pan on parchment paper and place in the oven off with the light on. Let it rise here for at least 1 hour. When it is time rub with a little water the surface of the loaves to let the seeds better adhere on it. Oven bake for about 30 minutes at 200°C. Put a little mug with water into the oven to create a little vapour…
Recipe by Rosa n.1 (agronomist)
Hallo Giusi, this time I used 800gr of semolina, 200gr Manitoba, 200 gr mother yeast I made. Salt and water obviously.
Recipe by Rosa n.2
700gr semolina; 150gr Manitoba, 150 gr 00; 200gr of my mother yeast; water, salt. I kneaded for half an hour at 4PM and let it rise until 9PM. At 9PM I made 2 and then 3 folds and put back to rise all night long inside a basket. I baked in hot oven. I made a couple of cuts on top before baking.
Recipe by Ninni (architect)
Recipe by Eleonora (teacher)
Recipe by Silvana (housewife from Filicudi)
600gr semolina, a little water, 10gr sugar, 10gr salt, 15gr yeast, 20gr olive oil and let it rise…
Recipe by Grazia (psycologist)
I used 400gr semolina, 10gr beer yeast, 350gr water, 1 teaspoon of honey and 1 of salt. I let it rise for 2 hours, maybe it was not enough, and baked in the oven 230°C for 30 minutes. Under the grill of the oven I put a mug with water to create a little humidity. It had more taste the day after.
Recipe by Teo (scientist)
Whole wheat flour, slow rising for 4 hours. Tiraditto flour, from ancient Sicilian grains.
Recipe by Lucia
I happened to see you post about collecting bread recipes. I may be late but I try anyway to send my pictures about the bread I make with so much passion and love. It is a simple bread, 100% semolina, mother yeast and non rising. A worth wait. The flour I used is by Petra Molino Quaglia. Thank you.
And I again thank YOU.