Walnut and plum bread to greet the summer season and celebrate the first day of autumn. Recipe for professional operators.
Discover our exclusive recipe made with Ryecorn, our new mixture of line Anima di Grano
with type “1” flour, rye flour and our special ingredient: toasted corn germ!
2 kg of Ryecorn Wheat Core Blend
80% water at 14 °
1% freeze-dried brewer’s yeast
4% freeze-dried mother yeast
2% extra virgin olive oil
200 g shelled walnuts
250 g dehydrated pitted plums
Procedure (with mixer).
Mixing times: 8 minutes in first speed, 10 minutes in second speed.
Insert the fruits at the end of the mixture, turning the machine for 3 minutes.
Pasta temperature: 27 °.
Rest: 30 minutes.
Formation as desired, recommended minimum size of 200 g.
Rising 1 h and 20 minutes at 30 °, humidity 80%.
Cooking 230 °, steaming 3 seconds.
The micòoula is a typical Christmas bread from Hône, a village in the Aosta Valley and is the ideal recipe to make with our Ryecorn blend (type “1” wheat flour, rye flour and toasted corn germ).
Since 2008, a local association, the Amis della Micòoula, has decided to enhance this black bread with an unmistakable taste, which in the local dialect means “a little bit special bread”.
The aim of the members of the association is to rediscover the local tradition, to recover the fields and rural buildings – such as the mills, the ovens, the dryers – to re-evaluate the villages, the return of young people to their origins and above all the involvement of the whole community project linked to the territory.
We are fascinated by these local projects that take us back to the ancient with the awareness of the contemporary.
Below is the recipe, dedicated to the artisans who use our blend and who wish to try their hand at Micòoula.
Compared to the traditional recipe we have replaced the doses of wheat flour and rye flour with our Ryecorn.
Ryecorn Wheat Core – Type “1” flour, rye flour, toasted corn germ
2 kg Ryecorn, 50 grams of yeast, 400 grams of boiled chestnuts, 150 grams of raisins, 100 grams of walnuts, 250 grams of dried figs, 1 liter of warm water, salt to taste.
Mix the Ryecorn with warm water, salt and yeast, and then knead.
Traditionally the mixing process is done by hand, in a wooden container. Always by tradition, cooking should be done in a wood oven, as Hône’s friends teach.
When the dough is ready, let it rest by covering it, then add the dried fruit and knead again.
Once this is done, long dough salamis are created which will then be cut and, with a movement of the hands, round spheres are created, about the size of an open hand.
Each loaf will have different dimensions and weight, since the process is carried out by hand without the aid of any machine; at this point, the loaves are baked.
After about 1 hour, the loaves are removed from the oven. To understand if the loaves are cooked to perfection, you need to beat them with your knuckles on the bottom: if they emit a dark and full sound, then cooking is the right one.
After beating, the loaves should be left to rest in a wooden container, until cooling, to ensure that the moisture still inside the loaf goes away.
Perhaps the most important trick is to salt the loaves, since they must not have any traces of sugar.
Fonti: Turismo.it, italianfoodexperience.it, amisdelamicooula.it