Coimo Black Bread
Coimo black bread is a rustic bread from Valle Vigezzo, linked to the tradition of wholemeal and rye flours, baked slowly and designed to keep well over time.
Ingredients
For 8 personeFor the dough
Before you start
Method
Make the dough
Mix the flours, add the sourdough starter and gradually incorporate the water. Add the salt and work until you obtain a smooth, soft and slightly sticky dough.
Doughs rich in rye remain softer than those made with wheat flour alone.
First rise
Cover the dough and leave to rise until it has visibly increased in volume.
Times vary depending on the strength of the sourdough starter.
Shape the loaves
Divide the dough and shape one or two loaves, lightly flouring the surface.
Second rise
Leave the covered loaves to rest.
Bake
Bake in a very hot oven; lower the temperature slightly after the first few minutes and continue until the crust is dark and the bread is thoroughly baked.
Leave to cool completely before slicing.
Good to know
Tips
Rye bread develops a better aroma and structure after a few hours of resting. Slice it only when it is completely cold.
Variations
The proportions of rye and other flours may vary according to local availability and family tradition.
Storage
Wrapped in a cotton cloth, it keeps for several days. It can be sliced and frozen.
Behind this recipe
Baking in the Ossola area has historically been linked to humble grains and wholemeal flours. VisitOssola particularly highlights rye and mentions Coimo black bread as a product that is still highly sought after today.
