Sourdough
Bread with Iermano Rye Flour and dill seeds
The Iermano rye that I used in this recipe is from Mulinum, a Calabrian start-up conceived by Stefano Caccavari who, starting from the urban gardens of his country, San Floro, started growing ancient grains and opened a mill where he grinds them.
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Bread with 11 Ancient Grains Flour of Parco Agricolo Sud Milano
For the making of this bread, I followed the Nunzia Argentiero’s recipe (www.cucinaetica.it) that is in the book Il grano del futuro, by Luciana Maroni and Daniela Ponzini. The booklet is very interesting and tells the story of how the 11 ancient grains mix of the Parco Agricolo Sud Milano was born.
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Raisins Bread
This raisin bread has a part of spelled flour that gives taste and aroma and only 1 tablespoon of cane sugar: all the rest of the sweetness is given by raisins!
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Yellow Bread with Cranberry
If you want, you can only use turmeric or just saffron: the mix of the two gives more color to the bread (thanks to the turmeric) and a more delicate aroma (thanks to the saffron).
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Country Bread with Seeds
I called it this bread because it refers to the French “pain de campagne” which is slightly wholewheat. The seeds, which I adore (I don’t know if it is understood!), in my opinion enrich the taste of bread giving a pleasant sensation in the mouth.
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Bread with Mixture of Ancient Grains
The mixture is a very interesting phenomenon because, by planting grains of ancient varieties of different types (soft and hard, precocious and late) the plants that will be born will be very different from each other: the lower ones will support the higher ones with a lower risk of lodging of plants and therefore a greater yield in the field.
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