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A friend once said 

I love Italian food because is honest. The recipes contain a few ingredients, so only ingredients of very good quality can give you a delicious dish.

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Pane di grano e segale

Bread of wheat and rye flour

  • 200 g wheat flour

  • 150 g wholegrain wheat flour

  • 50 g rye flower

  • 300 g water

  • 1 - 1,5 tablespoons of extra virgin olive oil

  • 12 - 15 g of fresh yeast

  • 0,5 teaspoon of sugar

  • 2 teaspoons of fine salt

  • few salt flakes

  • a bit of thyme

Pour the lukewarm water in a bowl. Add the yeast, the sugar and mix until they dissolve. Add the extra virgin olive oil and mix. Mix the three kinds of flour in a separate bowl, together with the fine salt. Now pour the flour into the bowl with water, little by little. Stir with a big spoon until te dough is firm, sticky and uniform. Let it rest at room temperature for 6 - 8 hours.

Pour the dough onto a baking tray covered with baking paper and give it a bread shape. Drizzle the top of the bread with extra virgin olive oil and sprinkle with a few salt flakes and a bit of thyme.

Bake in a preheated oven: 250°C for 10 min, then turn down the heat to 220°C and leave for another 15 - 20 min (all without ventilation). The bread is ready when it looks golden/brown and sounds a bit hollow when you knock on the bottom. Place the bread on a cold grill at room temperature and let it cool down for a few min.

Cut in slices and enjoy! You can store it in a paper bag for 2-3 days or freeze it.

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