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.
Servings: 12 servings
Calories: 169kcal
Ingredients
- 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
Instructions
- 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.
Video
Notes
This recipe is adapted from the Book The Rye Baker By Stanely Ginsberg
Nutrition
Calories: 169kcal | Carbohydrates: 34g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 293mg | Potassium: 139mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 2mg
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