Every product available on the marketplace is listed and sold by a partner seller indicated on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is carried out by the seller, who becomes the party responsible for the transaction.
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The platform was created to promote and make Italian food Made in Italy more accessible. We select e-commerce food sellers with coherent catalogs and transparent information. Each product is linked to an identifiable seller and a complete information sheet: we want buying here to mean buying with confidence.
Delivery times and costs depend on the seller and the destination. At checkout you will always find the current delivery estimate before confirming payment. For international shipments, times may vary depending on the country and the carrier.
In a bowl, dissolve 150 g of sourdough starter in 400 g of water with a teaspoon of honey.
Add 400 g of rye flour and 200 g of wholemeal flour, knead well.
Towards the end of kneading, add the salt.
Let the dough rest for 1 hour.
Proceed with lamination, adding the soaked seeds before folding like a book.
Carry out 3 rounds of folds every 30 minutes and let rise until doubled in size.
Shape the loaf on a floured work surface, seal it and place it in the pullman loaf tin for about 2 hours.
Preheat the oven to maximum power.
Bake for about 30 minutes, then another 20 minutes without the lid at 220 degrees.
Store in a paper bag
Excellent paired with cured meats and cheeses. It is recommended to let it cool before slicing.
Italia, Campania
| Energy (kcal) | 294.26 |
| Carbohydrates (g) | 58.33 |
| of which Sugars (g) | 1.75 |
| Fat (g) | 1.94 |
| of which Saturates (g) | 0.25 |
| Protein (g) | 10.92 |
| Fiber (g) | 9.28 |
| Sale (g) | 0.06 |
