Humans have been eating leavened breads for over 6000 years, but it was only about 150 years ago that thanks to Louis Pasteur we began to understand the nature of the process. Yeasts are groups of microscopic single-called fungi, relatives of mushrooms. More than 100 different species are known. Some can be dangerous for human health and contribute to food spoilage, others are the key to some of the most amazing foods we consume such as bread, cheese, salumi, wine and beer. One species in particular Saccharomyces cerevisiae whose name means "brewer's sugar fungus" is put to good use in both brewing and backing.
Yeasts today are selected and reproduced industrially, specialist bread makers may also use Òmother yeastÓ which is spontaneous and has been cultivated over time. These natural yeasts have more complex and unique flavors. This applies to many different preparations, natural spontaneous yeast can be used for wine making, vinegar, cheese, salumi and some typologies of beer. These are only some examples especially found in Italian cuisine but all cultures worldwide, over time have developed their own specialty preparations that involve yeast.
Molino Rosetto has been a family business since 1843, and is currently run by brother and sister team Paolo and Chiara Rosetto. Thanks to the careful selection of prime materials and the meticulous care exercised at each stage of production, the use of avant-garde technology, Molino Rossetto can guarantee a wide range of high-quality products. Their production includes traditional soft wheat and corn flour, other stone- ground cereal flours, and also baking mixes and yeasts.
Pairing: Great for making a flavorful home baked bread.
Rustic Rosemary Wholegrain Bread
Making bread from scratch at home might seem like a big commitment, but it is actually a very simple enjoyable and inexpensive process. All you need is some time, plan to make it when you are at home for a few hours, like on a Sunday afternoon. Impress your guests with this amazing comforting recipe. We choose to use a whole grain unrefined, unenriched and unbleached flour, stone ground made from only Italian wheat. Whole flours are rich in nutrients and taste and will make a darker and more flavorful bread.
Yield: Makes a large loaf
Prep time: 15 minutes
Cooking and proofing time: 3 ½ hours
Mother yeast, 1 ounce (2 tablespoons) - Lievito Madre by Molino Rossetto Whole flour, 1 pack (1 kg)- Petra 9 by Molino Quaglia
Luke warm water, 2 ½ cups
Sea salt, 2 tablespoons – Sale di Cervia by Parco della Salina di Cervia
Sugar, 1 tablespoon
Rosemary, 1 tablespoon Rosmarino by Segreti di Sicilia
Extra virgin olive oil, 1 tablespoon to grease pan (can use other oil if preferred)
Oven, loaf pan, electric mixer or bowl, tea towel
Place all ingredients but the rosemary and oil in the electric mixer or in a bowl and mix or kneed until smooth and uniform. Cover the bowl with a damp clean tea towel and let sit for about 2 hours, or until the dough has roughly doubled. Now add the rosemary and knead lightly and shape into a loaf. If the dough is too sticky use some flour on your hands. Grease the loaf pan with a little oil and place the loaf in it. Place the pan in the oven and let rest for about 20 minutes, if you have a gas oven with a pilot or a bread proofing setting it will make your loaf raise even more. After 20 minutes turn the oven on at 375 F and bake for about 50 minutes to 1 hour, until the crust looks crispy and light brown.
Enjoy with some of Bellina’s delicious spreads, cheeses and salumi (cured meats).
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