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5 from 19 votes

Black Bread of Val d’ Aosta or Pan Ner

Delicious traditional black bread of Val d’ Aosta from the region of Aosta Valley of Italy. Made with rye flour, all-purpose flour, rye starter and nuts.
Prep Time1 d
Cook Time45 mins
1 d
Total Time2 d 45 mins
Course: Main Course
Cuisine: Italian
Keyword: Black bread of Val 'd Aosta, Sourdough


  • 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
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