We, my whole family love rye bread. I am always in search of rye bread recipes. This is one of the traditional black bread of Val d” Aosta or Pan Ner and is made with rye sour culture to leaven the bread. If you are in love with rye, then you must try this bread. You are going to be a fan of it.
Both myself and my friend Marisa decided to bake this Black bread of Val d’ Aosta part of Sourdough bread love project.
This recipe is from the book The Rye Baker by Stanley Ginsberg.
Here is a little bit of history of the bread. In the Valle d’Aosta region, Italy, traditionally this bread was prepared once a year, involving the whole community where women knead the dough, and the men took care of the wood stove, and when the bread came out of the oven it is like a party. After cooking, the bread was dried on special wooden racks called “ratelë” for several months. Once dried, the bread becomes very hard and it is cut with the traditional “coppapàn”, a special handcrafted iron knife. The result of this process was a sort of delicious hard bread, you need to soften it by putting it for a few minutes to soak in soup, milk or water, before it is ready to eat.
This black bread is dense, tight-crumbed loaf that has sweet and sour notes with sweet crunch from sesame seeds and sunflower seeds. It is best to eat with aged prosciutto or Alpine cheese like Beaufort, Fontina etc.
Earlier I have tried 100% rye bread which taste great but looks like brick. This Black Bread of Val d’ Aosta or Pan Ner is differ from that because it has rye flour and all-purpose flour at the same time with out any sweetener. The earlier one has molasses in the recipe. I like both as both has individual taste notes which makes them difference.
Please check here for Marisa’s Black bread of Val d’ Aosta. If you have active starter in your hand, please try, and I am sure you will love it. Rye fan’s here is another chance to try a delicious bread.
- Sponge Day 1
- 35 g Medium rye flour
- 35 g Water
- 5 g Starter
- Final dough Day 2 Morning
- 75 g Sponge 75g use all
- 325 g Dark rye flour
- 175 g All-purpose flour
- 275 g Warm water
- 9 g Salt
- 10 g Sesame seed
- 10 g Sunflower seed
- 2.5 g Flax seed
In bowl mix everything for the sponge in a bowl and cover and set aside room temp for about 10-12 hours
Combine sponge, water, flour and seeds using kitchen aid mixture and for about 8- 10 minutes, and cover and ferment for about 8-7 hours double in volume.
Then shape and set aside for about 60- 75 minutes or you can refrigerate over night .
When you ready to bake Pre-heat oven to 450F /232C . Score the dough. Then bake it in a Dutch oven 450F for 15 minutes then reduce the temperature 425F/220C and bake it for another 25 minutes with cover and 15 minutes without cover. Internal temperature should register about 198F/92Transfer and cool thoroughly before slicing.
This recipe is adapted from the Book The Rye Baker By Stanely Ginsberg
More rye bread recipes0
This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.