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Pane ticinese: photo of the dish
Illustrative photo: Sandstein — CC BY 3.0, Wikimedia Commons
Everyday meals

Pane ticinese

Rustic bread from Ticino with a dense crumb and thick crust, traditionally baked in a wood-fired oven. It keeps for several days and goes well with soups, cheeses and Ticinese cured meats.

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Ingredients

Ingredients

Levain

Spices & seasoning

Nutrition facts

278 kcal per serving

Protein
9.6 g
Carbohydrates
51.8 g
of which sugars
1.6 g
Fat
2.5 g
Fiber
3.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Dissolve the yeast in the lukewarm water with the sugar and let it sit for 5 minutes until foamy.
  2. Mix the flour and rye, then pour in the yeasted water and the olive oil.
  3. Knead for 10 minutes until you have a soft, elastic dough, then add the salt towards the end of kneading.
  4. Cover and let the dough rise in a warm place for 1 hour 30 minutes, until doubled in size.
  5. Punch down the dough, shape it into a round ball and place it on a floured tray.
  6. Let it rise again for 45 minutes, then make crisscross cuts on top.
  7. Preheat the oven to 240 °C with a tray or Dutch oven inside, then bake the bread.
  8. Bake 10 minutes at 240 °C, then lower to 200 °C and continue for 30 minutes. The bread should sound hollow when tapped.

Variations and tips

Walnut version. Add 100 g of chopped walnuts at the end of kneading.

Using what's easy to find. Rye can be replaced with whole wheat flour for a milder result.

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Original Ecomely recipe.